1 large zucchini squash
1 tub (or less) Bear Pond Farm Artichoke Pesto
Cut the stem off the zucchini, then use a mandolin to slice it into long thin ribbons. They should be about 1/8 inch thick. If they’re too thin they won’t stand up on the own, but if they’re too thick, they won’t be flexible enough to roll.
Heat a grill to high, and do a quick sear of the zucchini strips—about 30-60 seconds. Remove the grilled zucchini ribbons to a plate.
Place a spoonful of Artichoke Pesto into each zucchini ribbon. Roll each into a finger-food-sized morsel.
Makes about 8 servings.