Braised Zucchini Wheels with Sesame-Mint Pesto Recipe | Vegetarian Times Skip to main content

Braised Zucchini Wheels with Sesame-Mint Pesto

Braising—simmering ingredients in a small amount of water in a shallow pan—keeps zucchini's texture firm but tender, rather than turning the vegetable into mush. This technique also works well with a prepared pesto if you're short on time.



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⅓ cup breadcrumbs
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⅓ cup whole almonds
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2 garlic cloves, peeled
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2 Tbs. fresh mint leaves
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2 tsp. lemon juice
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1 tsp. grated lemon zest
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1 ½ Tbs. olive oil
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1 Tbs. sesame seeds
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4 medium zucchini (2 lb.), cut into 5 wheels each


1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.

2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.

Nutrition Information: 

7 g
Total Fat: 
13 g
Saturated Fat: 
2 g
17 g
0 mg
87 mg
5 g
5 g
Seves 4

Comments on this Recipe

I made this for a potluck, and came out perfect! Everyone loved them and commented on the presentation!

this recipe is really fabulous. i baked at 350 for about 35 minutes instead of braising.

I don't have sesame seeds on hand but I do have tahini. Anyone know how much I should put in? Not sure how much 1 Tbs. sesame seeds ground up would make??