This article is shared with permission from our friends at PaleoHacks.
Stuffed with raw, fresh veggies, these light zucchini rolls get a herby kick from the rich basil pesto.
You’ve probably never thought of using zucchini as a wrapper, but long strips of mild zucchini ribbons are perfect for stuffing and rolling up with any kind of flavor. Make sure you use a large zucchini to get the most surface area, and use a mandoline, or a standard vegetable peeler, to create long ribbons.
Pro Tip: If using a vegetable peeler, firmly press as you glide the peeler along the zucchini to get a thicker ribbon. You’ll use about 8-10 ribbons for this recipe, so be sure to save the rest of the zucchini to grate and add to meatballs, burgers or Paleo bread.
The roll-ups are smeared with Paleo pesto for a rich garlic-herb flavor. If pesto isn’t your thing, use almond butter or a cauliflower hummus to spread on each ribbon. Leave a little extra to drizzle on top!
Start by laying each zucchini ribbon flat on a work surface, and lightly brush on the pesto. Place finely sliced vegetables about 2 inches from the end of the ribbon so there is enough room to tuck the zucchini over them as you roll. This recipe uses julienned bell peppers, and matchstick carrots and radishes, but shredded broccoli or jicama would work well too. Gently roll the zucchini ribbons into a pinwheel and secure with a toothpick. Serve right away for the freshest flavor.
Get your Free copy of The Wicked Good Ketogenic Diet Cookbook
This free cookbook is jampacked with 148 delicious ketogenic recipes that will help you burn fat like crazy!
Raw Zucchini Rolls with Paleo Pesto
Stuffed with the raw, fresh veggies, these light zucchini roll-ups get a herby kick from the rich basil pesto.
Recipe by: Jennafer Ashley
Total Time: 20 Minutes
Preparation time: 20 Minutes
Serves: 8-10 roll-ups
- Vegetable peeler or mandoline
- Basting brush
- 1 large zucchini
- 1/3 cup bell pepper julienned
- 1/2 cup carrots, sliced into matchsticks
- 2 radishes, sliced into matchsticks
- 8-10 basil leaves
- 1/4 cup paleo pesto
- Using a vegetable peeler, thinly peel zucchini into 8-10 long, wide ribbons.
- Lay the zucchini ribbons flat on the work surface and lightly brush with pesto using a basting brush.
- Add the bell pepper, carrots, radish slices and a basil leaf, leaving 1-2 inches of zucchini at the end.
- Gently but firmly roll the zucchini into pinwheels and secure with a toothpick.
- Serve immediately or refrigerate. Drizzle extra pesto over the roll-ups before serving.
A quick note from our founders
Have you been curious about the Ketogenic Diet? You're not alone!
Going "Keto" has helped so many of our friends drop weight and keep it off.
And it's the perfect time to try it because right now you can get a free copy of a brand new cookbook called
This cookbook is jampacked with 148 delicious ketogenic recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won't stand a chance because your body will have NO CHOICE but to burn that fat for fuel!
If you've struggled to get rid of stubborn fat, you owe it to yourself to test-drive the keto diet and see how effective it really is. It’ll be easy once you have this free cookbook...
HURRY, this FREE offer won’t last long!