Here is fresh, quick dinner idea and an easy way to include more fresh, whole, nutrient-dense foods in your diet! These raw vegan zucchini roll-ups are easy to make, and stuffed full with Zengarry Garlic & Fine Herbs cheese.
We particularly love raw foods in the warm summer months because it means we can avoid firing up the stove. Even better, summertime means fresh herbs are plentiful in the garden. You can use your favourite raw marinara sauce, but we’ve included our recipe as well. This sauce is packed with flavour and a favourite in our house. It’s kid-tested and comes together in minutes once the sun dried tomatoes are soaked. Try it over raw zucchini noodles or traditional noodles.
Raw Zucchini Roll ups with Fresh Marinara Sauce
Thinly slice a zucchini lengthwise. I like to use a mandolin for this to get perfect even slices.
Spread some Zengarry Garlic & Fine Herbs cheese on the zucchini slices and roll them up beginning from one short edge.
Spoon some raw marinara sauce on top of each roll. You can use your favourite store-bought one, or make your own by following the recipe below. Top with a sprinkling of fresh parsley or basil.
Raw Marinara Sauce (optional)
4 Italian plum tomatoes roughly chopped
1 red pepper, roughly chopped
1 celery stick, roughly chopped
1 cup of sun dried tomatoes soaked in water for 1-3 hours
1 tsp. lemon juice
2 Medjool dates (pitted)
1 1/2 tsp. onion powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
1/2 tsp sea salt
pinch of cayenne pepper
pinch of freshly ground black pepper
Combine all ingredients in a blender or food processor and blend until well-mixed.