Local Zucchini Rolls
By Mauricio Rosas-Alvarez, Graduate of Johnson Wales Culinary Arts & Culinary Nutrition, Tulane Dietetic Intern, & local food enthusiast.
Makes approximately 20 rolls
2 medium sized zucchini
2 tablespoons pecan oil (can substitute olive oil)
8 ounces Rocking R Dairy Cajun spread (can substitute ricotta cheese)
Juice of half a lemon
Handful fresh basil
1/4 cup chopped pecans
Dash of salt and pepper
Season a plate with pecan oil, salt and pepper. Peel “sheets” of zucchini and lay them flat on the seasoned plate.
In a medium sized, blend cheese, lemon juice, pecans. Chiffonade fresh basil and add to the mixture. Season with salt and pepper.
Use a small spoon to top each zucchini sheet with a dollop at one end of the strip. Roll them using a flat spatula/ or butter knife to help you along. Place on a plate with one end of the roll face down. Enjoy.
Nutrition Facts per 3 Rolls:
120 calories, 10 grams fat, 3 grams saturated fat, 100 mg sodium, 5 grams carbs, 1 gram fiber, 0 sugar, 5 grams protein
- Rocking R Dairy is a local dairy, with several cheeses available, experiment with any that you wish.
- If cheese mixture is too soft, add a bit more chopped nuts.
- Chiffonade is a chopping technique where you cut ribbons from leafy herbs.
- Other options in place of basil: any seasonal herbs, including cilantro, lemon balm, tarragon, chives.
- Feel free to use yellow zucchini squash – perfect for an LSU or Saints-themed event
- If you are allergic to pecans, use any other kind of nut you wish, just make sure to chop them small first.
- To top off the plate, try balsamic vinegar reduction or basil oil (blanch and shock basil, blend with olive/pecan oil, strain)