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Thursday, August 12, 2010

Raw Zucchini Veggie Rolls

The kids were away, and since they aren't overly fond of elaborate raw food meals, I decided to make the Papa and I something yummy and raw to celebrate being kid free for one night.

*all our veggies for this meal (except the pepper) were straight from our CSA share with Hatchet Cove Farms in Warren -

Zucchini Veggie Rolls:
1-2 Zucchini's
1 small carrot, shredded or shaved with vegetable peeler
2-3 broccoli, florets, chopped

Basil Pesto:
handful of fresh basil
2 T pine nuts
1 clove garlic
1/4 C oil (I used Walnut)
Salt & Pepper to taste

Creamy Tomato & Avocado Sauce:
2 tomatoes
1 avocado
1/2 small onion
1/3 small orange pepper
couple of basil leaves
salt & pepper to taste

Make pesto first by putting all ingredients in a food processor and blending until desired consistency, adding more oil, or even a teeny bit of water if needed.

For Zucchini Rolls, peel zucchini and then take the peeler and shave off long thin slices, as many as you can. The center area will be difficult so if you can't get slices from there, use a 2nd zucchini to get desired amount. Save unused zucchini for something else - don't waste it! Lay 3 pieces of zucchini (or however many to get desired width), overlapping each other on a plate, like if you were building lasagna. Spread a dollop of pest over the zucchini and at one end put chopped broccoli. Then spread carrots over rest of layer. Starting at the broccoli end, roll zucchini - I had to use a butter knife to slide under the edge and get it going nice and even, without dropping any zucchini slices. Place zucchini roll on plate. Do as many as desired. 3 is very filling.

For sauce, place all ingredients in food processor and blend until smooth. Adjust seasonings until desired taste. You may want to add a clove of garlic. I didn't, but I think it would add a nice zing. Any other Mediterranean type herbs and spices would be great, too. I didn't have any on hand, but Parsley and perhaps a bit of thyme would of been nice. Once sauce is blended, spoon over zucchini rolls.

*Any left-over sauce would also make a lovely cold soup, like a creamy gazpacho, maybe with some cucumbers or fennel chopped up in it for texture. Or, add a bit of apple cider vinegar and make a salad dressing out of it.

Serve zucchini rolls with a light mixed green salad. I used the Cilantro Lime Vinaigrette recipe from for mine:

Enjoy with a nice glass of wine. We drank a red from Argentina that was medium-bodied, not too robust or oakey, but not too fruity. It paired very nicely with the flavors of the meal.

Bon Appetit!


  1. I am going to have to try this ASAP! Keep them coming!

  2. It was yummy, and definitely use your intuition and add flavors as you like. It's all about personal preference!