Wednesday, March 4

Pesto Stuffed Zucchini roll ups with Red Pepper Bruchetta

Pesto Stuffed Zucchini roll ups with Red Pepper Bruschetta


1 large zucchini
For Pesto:
1/2 cup fresh basil
1/2 cup fresh flat leaf parsley
1/4 cup pine nuts
1 large or 2 small garlic cloves
1/4 cup extra virgin olive oil
pinch of salt & pepper

For Red Pepper Bruschetta:
1/2 red pepper
1 T onion, chopped
1/2 tablespoon apple cider vinegar
1 garlic clove
pinch of salt & pepper

To Assemble:

One) Pulse Ingredients for pesto in food processor until a creamy consistency is reached. Place pesto in a bowl and set aside. Rinse food processor.

Two) Use a carrot peeler to create thin slices of Zucchini, lay flat and spread an even coating of pesto on zucchini slice. Roll up, and place one rolled side up on a plate.

Three) Pulse Ingredients for Red Pepper Bruschetta in Food processor, consistency should be chunky. Pour over Zucchini rolls.


(recipe adapted from raw epicurean)


  1. Hi Amanda,

    Saw you became a follower of our site, just wanted to say hi and your site looks great so far, we'll definitely visit again & try some of your recipes.
    It's nice to see too you're a wine fan, I've found a lot of raw people don't drink, but it's one thing I don't see myself giving up!


  2. Wow
    This looks really delish! I wil be making it! Thanks for sharing=-)
    love always