• 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
  • toothpicks


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


Calories 80
Fat 4.3g
Saturated Fat 0.5g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 1.3g
Cholesterol 0mg
Sodium 38mg
Potassium 27mg
Carbohydrate 6g
Fiber 1.3g
Sugar 2g
Protein 5g

Recipe from Mary Gray Hutchison, MPH, RD, LDN