Zucchini Rollatini

I recently got to thinking about eggplant rollatini and decided I wanted to try putting a healthy spin on the classic Italian dish.  Since I couldn’t really imagine eating raw eggplant because of its somewhat bitter taste, I decided to substitute the eggplant for zucchini and make a raw, vegan version.  I used a raw cashew cheese instead of an unhealthier, processed vegan cheese substitute.  And since I was committed to the raw theme, I decided to make a raw tomato sauce, instead of a cooked one.  I ended up with a light, creamy and flavorful dish that I thought would also make for a great hors d’oeuvre at a party.

Yields	Prep Time	Cook Time	Total Time
1 dozen	30 mins.	0 mins.	30 mins.

Ingredients:

• 1 large zucchini

For the cashew cheese:

• 1 cup of raw cashews
• 3 cups water
• 1/8 cup of almond milk (unflavored, unsweetened)
• ½ tablespoon chives, chopped
• ½ teaspoon dill, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

For the tomato sauce:

• 1 large or 2 small tomatoes
• 2 cloves of garlic
• 12 basil leaves
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Directions:

1. Thinly slice zucchini long ways into long strips using a mandolin.  Alternatively, if you do not have a mandolin, chop off the ends of the zucchini and stand it upright.  Starting at the top, cut downward a piece about an 1/8 of an inch thick.  The zucchini will then have a flat surface on which to lay it down against the cutting board.  Place your hand on the uncut and still rounded surface of the zucchini and place your knife just off the bottom of the flat surface.  Gently slice a thin slice of zucchini by wedging your knife back forth through the length of the zucchini. 
2. Once cut, lay the zucchini strips on a sheet of paper towels while you prepare the cashew cheese and tomato sauce to absorb any excess moisture. 
3. Once the cashew cheese and tomato sauce are prepared, place zucchini strips on a flat surface, like a cutting board.  Spread a tablespoon full of cashew cheese onto each zucchini slice.  Roll each zucchini slice up from one end to the other.  Use a toothpick to hold together. 
4. Once all the zucchini slices are rolled up, arrange on a plate and spoon tomato sauce over the top. 

For the cashew cheese:

1. Soak cashews in water for at least one hour. 
2. Drain, rinse and dry cashews.
3. Place cashews in a blender or food processor and pulse until finely chopped. 
4. Add almond milk to the blender and blend with cashews until smooth and creamy.
5. Add chives, dill, salt and pepper to the blender and pulse until thoroughly combined. 

For the tomato sauce:

1. Cut tomato in half and scoop out seeds and liquid.  Then dice tomato into small cubes and transfer to a small mixing bowl.  
2. Mince garlic cloves and transfer to mixing bowl with tomato. 
3. Stack basil leaves on top of one another and roll up together long ways, just like you rolled the zucchini.  Slice the roll into thin strips.  Add to bowl with tomato and garlic. 
4. Add balsamic vinegar, olive oil, salt and pepper to bowl and stir together until well combined. 

Toddler Tip:

Let your toddler roll up the zucchini! It's something they'll have fun with and can do without making much of a mess. And since this zucchini is fun, it gives them an incentive to give it a taste!