These colorful zucchini rolls are the ideal finger food to put out at a party because they look gorgeous and taste great too. The fresh, raw zucchini are salted and then smeared with sunflower pâté and finally, stuffed with sun-dried tomatoes, radish sprouts, and a fresh basil leaf. These elegant bits have a subtle, delicate flavor that makes them very hard to resist.

Raw Zucchini Rolls With Sunflower Seed Pâté and Sun-Dried Tomatoes [Vegan, Gluten-Free]

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Calories

85

Serves

12

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Ingredients

For the Sunflower Pâté:

  • 1 cup of sunflower seeds, soaked for 2 hours
  • 4 tablespoons oil
  • 2 tablespoons tahini
  • 4 tablespoons of fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • Salt, pepper, and hot pepper, to taste

For the Rolls:

  • 1 young, large zucchini, cut into 12 thin slices
  • 12 basil leaves
  • 6 dried sun-dried tomatoes, cut into strips
  • 1/2 cup of radish sprouts
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Preparation

  1. Salt the zucchini slices and set them aside for 5-10 minutes.
  2. In the meantime, prepare the sunflower pâté by blending all the ingredients together until they're creamy.
  3. Rinse zucchini and dry it on a paper towel.
  4. Spread some of the pâté on a strip of zucchini, lay the sprouts on top of that, place a few strips of sun-dried tomatoes over those, add the basil, and then roll everything up and pin it with a toothpick.
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Nutritional Information

Per Serving: Calories: 85 | Carbs: 3 g | Fat: 8 g | Protein: 2 g | Sodium: 5 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.