Zucchini, Sausage & Pesto Roll Ups {Whole30}

Apparently we’re about to be pummeled with snow.  As last night’s one inch preview if proof of, it doesn’t take a whole lot to cripple D.C.

But from the sounds of it, the storm coming this weekend is the real deal.  Essentially the forecast for this weekend is: don’t plan to go anywhere you can’t go on foot.  Luckily, we have multiple grocery stores and hundreds of bars within walking distance. And you better believe those bars will be full.

Seriously, D.C. will turn anything into an excuse to drink (case in point: State of the Union, presidential debates).  I generally go the baking route, making muffins or cookies). Essentially, I’m saying I picked a really bad month to give up alcohol and baked goods.

Instead, I’ll be sipping on unsweetened tea and munching on delicious paleo foods like these zucchini sausage pesto roll ups that have been my lunch for the week.  I have to admit that while really tasty, these were kind of a pain in the butt to make and are kind of a pain in the butt to eat (not quite one bite, but how do I cut it in two without it falling apart!?)  Still, should you be so inspired, here’s the recipe!  The original recipe called for cooking the zucchini and sausage on a grill – which I think would be lovely in the summer, but not so much in the snow!

Zucchini, Sausage & Pesto Roll Ups

Adapted from PaleOMG

Ingredients:

• 2-4 zucchinis, depending on size (~24 oz), ends removed, sliced ¼ inch thick lengthwise
• 4 sausage links (I used Aidell’s turkey sausage)
• ½ cup almonds, or whatever nut you have on hand
• 1 cup fresh basil
• 1/4 cup olive oil
• juice of 1 lemon
• 1 garlic clove
• salt and pepper to taste
• Extra olive oil to cook your zucchini with
• Toothpicks

How-To:

1. Pre-heat oven to 400.
2. Slice your zucchini with a knife or using a mandoline.
3. Place your zucchini in a bowl with olive oil (I only used ~1 tbsp), salt and pepper, and use your hands to mix it and coat the zucchini. Place on a lined baking sheet and cook for ~20 minutes, or until tender.
4. Meanwhile, brown your sausage in a skillet (Aidell’s is pre-cooked, but it tastes good browned).  Cut each link into four pieces.
5. While the zucchini and sausages are cooking, make your pesto:  add your nuts, garlic clove, and basil to the food processor and turn on. Then begin to add your olive oil while the food processor is still running; add your lemon juice and salt and pepper. Taste to see if you need more basil or lemon or salt and pepper.
   
6. When your zucchini are cool to the touch, use a spoon to spread the pesto down the center of the zucchini strip. Place the sausage in the middle of the zucchini so the cut sides are facing out. Wrap the zucchini around the sausage and use a toothpick to hold it in place.

Serves 4 as a main course (16 zucchini sausage roll-ups)

Johanna