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.
Course Dessert
Cuisine American
Keyword American Food
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 3
Calories 297kcal
Equipment
Food processor
Vegetable peeler
Bowl
Toothpicks
Ingredients
2zucchini
1small can of cherry tomatoes
For the pesto:
1tbspfresh basil leaves
2tbspminced garlic
3/4tspraw cashew nuts
2tbspfreshly squeezed lemon juice
1/3tspolive oil
1tspsea salt
Instructions
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
Notes
NUTRITIONAL FACTS:Calories 297g / Fats 9.3g / Cholesterol 0mg / Total Carbohydrate 11g / Protein 6g