Rolled with a creamy herb filled spread, then topped with simple raw tomato sauce these zucchini roll ups with raw marinara make a great bite-sized snack or appetizer.
Zucchini is everywhere this time of year. I know I certainly always seem to have an abundance of it in my fridge. It’s such a versatile vegetable, equally at home in soups, salads, sides and more; delicious both cooked and raw and so easy to find.
These zucchini roll ups with raw marinara are another great way to put the handy vegetable to good use this season.
Fresh and light, these zucchini roll ups are especially good in the warm summer months since they require no cooking. Rolled with a creamy herb filling and topped with a no-cook marinara, they make a terrific snack or appetizer delivered in a perfect bite-sized package.
How to make zucchini roll ups:
While at first glance they may seem to be a bit fussy, these roll ups actually come together quite quickly and easily. The key is a mandoline and choosing the right size zucchini.
A good sharp mandoline will make quick work of creating even and bendable slices of zucchini for your roll ups. You want slices that are sturdy enough to hold up to the filling but thin enough to easily bend and roll.
Choosing straight, medium-sized zucchini will also help ensure the slices have a good shape and are wide enough to hold the filling. Don’t be tempted to purchase the biggest zucchini you see or you’ll likely end up with a spongy and seed-filled specimen that won’t be up to the task.
The slices are then spread with a creamy filling made with basil, parsley and chives for lots of fresh flavor. And the good news is you can prepare the roll ups up to a day ahead of time and store them in the fridge until you’re ready to serve them.
The raw marinara is equally as easy. Just a quick chop in the food processor is all you need to create a delicious marinara that can be dolloped on top or served on the side. (It also happens to be great with zucchini noodles as well if you so choose.)
Fresh and full of flavor, these zucchini roll ups are like little bites of summer.
More ways to enjoy zucchini this summer:
- Zucchini Noodle Primavera with Pistachio Pesto (Paleo, Vegan)
- Chili Lime Sautéed Zucchini
- Chilled Zucchini Basil Soup (Paleo, Vegan)
Serves 4
Sylvie Shirazi
20 minPrep Time
20 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 2 sundried tomatoes
- 4-5 pitted kalamata olives
- 1 small garlic clove
- 2 vine tomatoes, seeded
- 1/8th teaspoon dried oregano
- 1/8th teaspoon fine sea salt
- Pinch of freshly ground black pepper
- ½ Tablespoon/7ml extra virgin olive oil
- 2 medium zucchini cut lengthwise into 1/8th-inch thick slices on a mandoline (discarding outermost slices of skin and inner most seeded slices)
- 4 oz. dairy-free almond or cashew cream cheese spread
- ½ oz fresh parsley
- ½ oz fresh basil leaves
- ½ oz fresh chives
- ¼ teaspoon fine sea salt
Instructions
- Place the sundried tomatoes, olive and garlic in the bowl of a small food processor and pulse until finely chopped. Add tomatoes, dried oregano, salt and pepper and pulse again until you have a chunky sauce. Stir in olive oil and set aside in the fridge for at least an hour to chill.
- In a small bowl combine the cream cheese, parsley, basil, chives, and salt.
- Spread 1 – 2 teaspoons of the herb spread on each zucchini slice. Roll up and place seam down on a platter. Repeat with the rest of the zucchini slices.
- Serve with raw marinara.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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