Raw Zucchini Cannelloni

Raw Zucchini Cannelloni

By October 8, 2014

  • Prep Time : 20 minutes
  • Cook Time : 5 minutes
  • Yield : 10 to 15

Instructions

For the Pate, place all ingredients in a food processor and blend until you achieve a coarse consistency. Place aside in a small bowl. To prepare the zucchini, slice the zucchini into thin strips by running the zucchini long ways on a mandolin and the lay the slices on a clean dry surface (cookie sheet or cutting board). To roll the cannelloni, take two strips of the zucchini and slightly overlap them lengthwise, one over the other. Place a spoonful of the pate on top of the strips about 1/3 of the way down and then fold the end closest to you over the pate and pull back lightly to tighten. Roll the rest of the length fairly tightly; making sure none of the filling comes out from either end. To serve, place on a long plate or a round plate to display how pretty they look. To decorate the rolls, slice thin slices of green scallions or chives. For the dipping sauce, use your favorite marina sauce. Place the marina sauce in a small decorate dish before you serve with the Cannelloni.
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