Sunflower Seed Pesto Zucchini Rolls

Sunflower Seed Pesto Zucchini Rolls

WITH GO RAW SPROUTED SUNFLOWER SEEDS

Makes 8-12 zucchini rolls

gluten-free, vegan, nut-free

Ingredients

Pesto
Other Ingredients
  • 1 large zucchini; thinly sliced sheets (about ⅛”)
  • ½ cup ricotta (or plant based alternative)
  • 2 tbsp basil
  • 2 tsp sea salt
  • 2 tbsp olive oil

Directions

  1. Preheat the oven to 350°F.
  2. Lay the sheets of zucchini onto a paper towel and sprinkle generously with salt. This will draw out some of the moisture as well as enhance the flavor.
  3. In a food processor, add the basil, Go Raw Sprouted Sunflower Seeds, poblano, garlic, and salt. Blend for about 1 minute until a paste forms. Slowly stream in the olive oil while blending on low speed.
  4. Use another paper towel to dab the excess moisture off of the zucchini sheets.
  5. Lay three sheets of zucchini on a flat work surface. Overlap them about 1 inch horizontally to form one long sheet.
  6. Use a spatula to spread about 1 tbsp of ricotta in a thin layer on the surface of the zucchini sheet. Spoon about 1 tbsp of pesto in an even layer on top of the ricotta.
  7. Tightly roll the zucchini into a pinwheel shape. Repeat this process until the zucchini sheets run out.
  8. Add the zucchini rolls to a baking dish. For the best results, use a dish that is small enough for the rolls to be touching each other.
  9. Drizzle with olive oil.
  10. Bake for 25 minutes until bubbly.

Recipe and photo by Emily Wilson  | MoodFood Recipes | @moood.foood