May 08, 2017
Nuts/Seeds, Walnut, Vegetables,
Appetizers, Kale, Budget-Friendly, Quick Meals, Entertaining, Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, Make it from scratch, Zucchini, Kosher Dairy more
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"These canapes are full of nutrients that are serious brain food. Walnuts are rich in mood-boosting and nerve calming omega-3s."
Preheat oven to 400F.
Combine the kale and walnuts in a food processor and process until smooth.
In a large saucepan, steam the zucchini for 8-10 minutes, until it begins to soften but is still firm to the touch.
Remove and place the zucchini cut side up on a baking sheet lined with parchment paper or aluminum foil.
In a medium bowl, mix the mayo, half of the kale mixture, half of the cheese and 1 tablespoon of the parsley.
Cover each half of zucchini with a thin layer of the mixture and top with remaining cheese.
Drizzle lightly with olive oil, if using and bake for 20-25 minutes, until the cheese bubbles and starts to brown.
Allow the zucchini boats to cool for a few minutes, then slice into 2 inch chunks and sprinkle with with remaining kale mixture and parsley.
Serve warm or at room temperature.
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What a Great, Tasty, Healthy Appetizer- The Zukes were done to my liking without pre-steaming. We really enjoyed this recipe just as is but next time I not sprinkle on top of the cheese. I would let the cheese stay crispy. What a treat using a zucchini.