Zucchini Boats with Pesto Turkey | Cook Smarts

Ingredients

• 2 Tbsp Pine nuts (sub walnuts or pecans)
• 1 clove Garlic, peeled
• 1 oz Cheese, parmesan (opt), cut into large pieces
• 1 1/2 oz Basil leaves, fresh
• 2 tsp Lemon juice
• 3 Tbsp Oil, olive
• 4 Zucchini, medium (~½ lb / 227 g per zucchini)
• 1 Tomatoes, medium, chopped
• 1 Tbsp + 1 Tbsp Oil, cooking
• 1 lb Turkey, ground
• 1/2 cup Basil pesto (ingredients listed separately)
• 4 slices Cheese, provolone (sub Swiss)
• 2 cloves Garlic, chopped
• 1 stalk Green onions, chopped, green and white parts combined
• 1 Tbsp Cheese, parmesan, grated
• 3 Tbsp Butter
• 8 oz Baguette or ciabatta, gluten-free