Zucchini Roll-ups with Nutty “Ricotta” Filling
This is a lovely tasty appetizer, or can also be finger food at a party. The nutty filling is delicious with the marinated zucchini slices.
Yield: 8 roll-ups
Ingredients:
- 1 zucchini sliced
- 2 tablespoons olive oil
- splash lemon juice
- pinch salt
for the vegan ricotta filling:
- 1/4 cup soy yogurt
- 2 tablespoons cashew butter (white-raw)
- 1 teaspoon vegetable bouillon powder
- 2-3 splashes Tabasco
- 2 tablespoons almond or hazelnut flour (meal)
- 1-2 tablespoon fresh basil, minced
Directions:
- Using a cheese slicer or vegetable peeler, slice the zucchini in 6-8 thick slices.
- Place in a large bowl.
- In a small bowl, whisk olive oil, lemon juice and a pinch of salt.
- Put the mixture over the zucchini slices and mix well, but gently.
- While the zucchini is marinating, make the filling.
- Mix all the ingredients together to a smooth paste.
- If it is too “liquid” put in the refrigerator to “harden/thicken”.
- Spread each slice of zucchini with the filling and roll up.
- Put in the refrigerator until needed.
Notes:
This recipe served 2 as a lovely appetizer. Multiples will serve more 🙂