Get the Skinny: Local Zucchini Rolls

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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



Recipe Notes:

  • 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)