Zucchini Roll-Ups with Edamame Stuffing
1 large zucchini, washed
2 Tbsp pepitas (roasted pumpkin seeds)
1 Tbsp sesame oil
¼ cup fresh basil
¼ cup fresh cilantro
1 heaping cup steamed, shelled edamame
3 Tbsp + 1 tsp rice wine vinegar, divided
1 Tbsp sesame seeds
For the filling:
In a food processor, combine the pepitas, sesame oil, basil, cilantro, edamame, and 1 Tbsp + 1 tsp rice wine vinegar. Process just until the mixture begins forming a dough and sticks together.
For the roll-ups:
Cut both ends from the zucchini.
Using a mandolin, thinly slice the zucchini lengthwise into about 18 slices. Each slice should be <⅛th inch thick.
Cut each zucchini slice in half to make 36 shorter slices.
To fill the rolls-ups, place about ½ tbsp. filling into each prepared zucchini slice. Roll up and place a toothpick through each roll.
Top with the remaining 2tbsp rice wine vinegar, and sprinkle with 1 tbsp sesame seeds.
Makes 6 servings
Serving Size: 6 roll-ups
Saturated Fat 0.5g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 1.3g
Recipe from Mary Gray Hutchison, MPH, RD, LDN