This is a lovely tasty appetizer, or can also be finger food at a party. The nutty filling is delicious with the marinated zucchini slices.

Yield: 8 roll-ups

Ingredients:

• 1 zucchini sliced
• 2 tablespoons olive oil
• splash lemon juice
• pinch salt

for the vegan ricotta filling:

• 1/4 cup soy yogurt
• 2 tablespoons cashew butter (white-raw)
• 1 teaspoon vegetable bouillon powder
• 2-3 splashes Tabasco
• 2 tablespoons almond or hazelnut flour (meal)
• 1-2 tablespoon fresh basil, minced

Directions:

1. Using a cheese slicer or vegetable peeler, slice the zucchini in 6-8 thick slices.
2. Place in a large bowl.
3. In a small bowl, whisk olive oil, lemon juice and a pinch of salt.
4. Put the mixture over the zucchini slices and mix well, but gently.
5. While the zucchini is marinating, make the filling.
6. Mix all the ingredients together to a smooth paste.
7. If it is too “liquid” put in the refrigerator to “harden/thicken”.
8. Spread each slice of zucchini with the filling and roll up.
9. Put in the refrigerator until needed.

Notes:

This recipe served 2 as a lovely appetizer. Multiples will serve more