DIRECTIONS

1. Wash the zucchini and cut each one into 5 equal pieces.
2. Scoop out and remove the pulp from each piece with a teaspoon, being careful not to pierce the bottom and sides.
3. Combine and chop all the other ingredients in a blender until you have a fine yet grainy consistency.
4. Fill each vol-au-vent with the pesto and serve cold.