Vegan Zucchini Rolls With Pesto Recipe | Cooking With Jade

Vegan Zucchini Rolls With Pesto Recipe

Vegan Zucchini Rolls With Pesto Recipe
Zucchini Rolls

Vegan Zucchini Rolls With Pesto

Zucchini stands out as an incredibly versatile vegetable. Whether spiralized into pasta, skewered for grilling, stir-fried, or enjoyed raw with a touch of fresh lemon, its culinary possibilities are endless. Surprisingly, with minimal effort, zucchini can be transformed into a sophisticated and delightful appetizer.
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 3
Calories 297 kcal


  • Food processor
  • Vegetable peeler
  • Bowl
  • Toothpicks


  • 2 zucchini
  • 1 small can of cherry tomatoes
  • For the pesto:
  • 1 tbsp fresh basil leaves
  • 2 tbsp minced garlic
  • 3/4 tsp raw cashew nuts
  • 2 tbsp freshly squeezed lemon juice
  • 1/3 tsp olive oil
  • 1 tsp sea salt


  • Start by preparing the pesto, mainly because it becomes tastier as it rests a bit.
  • Blend cashews, olive oil, basil, garlic, lemon juice, nutritional yeast, salt and pepper in a food processor until smooth. Cover and refrigerate. Cut off the ends of each zucchini. Then, using a vegetable peeler, slice the zucchini into strips.
  • Repeat this process until you have peeled enough strips for the amount of rolls you want to make. Set aside.
  • Wash the cherry tomatoes and put them in a bowl. Prepare toothpicks. On a flat surface, lay out a slice of zucchini, put a spoonful of pesto and spread it evenly.
  • Place a cherry tomato near one end of the zucchini and start wrapping the tape around the tomato.
  • At the end, prick the roll with a toothpick and set it aside.
  • Repeat the process until you run out of ingredients.
  • If you have leftover pesto, you can store it in the refrigerator for 2-3 days.
  • Serve and enjoy your zucchini rolls


Calories 297g / Fats 9.3g / Cholesterol 0mg / Total Carbohydrate 11g / Protein 6g
Keyword American Food

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