Sundried tomato zucchini rolls recipe

Sundried tomato Zucchini Rolls with Date and Zucch salad

This recipe is a bit random. It was the result of what foods we had left in the house before taking off for our trip to Boston. But I must say, it turned out really beautiful and yummy! These would be great little finger foods for a dinner party or as an appetizer. We had it as our main course served with Date and Zucchini Salad, because, like I said, it was time to use up the perishables before heading out of town. And this was the result:

Sundried Tomato Dip Zucchini Rolls Recipe

Gluten free, dairy free finger food wraps

Ingredients
7-9 sundried tomatoes (rehydrated if dry)
1/2 cup sunflower seeds (ideally soaked for better digestion)
1/4 cup pine nuts
1/2 cup pitted kalamata olives
1-2 cloves of garlic
salt, pepper, basil to taste
1 large or 2 small zucchini

Mix everything except for the zucchini in a food processor. It might be easier on your food processor if you chop the sundried tomatoes a bit before tossing in.
Slice zucchini as thin as possible in lengthwise strips. It is best to use a mandolin for this. Spread the sundried tomato dip lightly on long strips of zucchini. Roll up and place on a pan. Bake for about 10 minutes at 325 degrees (or don't bake for an easy raw recipe). You can use any extra filling as a dip. Lunch for tomorrow - sundried tomato dip with chips or veggie slices!
Since you will likely have some strips of zucchini from the edges and such that are too small or oddly shaped to roll, use them in a mixed green salad.

Zucchini and Date Mixed Green Salad Recipe

Sweet, yet refreshing, date and zucchini salad

Ingredients
1/2 cup thinly sliced and chopped zucchini
6 pitted dates sliced
6-8 cups of mixed greens
1 tbs honey
1 tsp olive oil
1 tsp apple cider vinegar

Place zucchini and dates on top of mixed greens. In a small bowl mix honey, oil and a.c.v. together. Drizzle on top of salad. This is a gently sweet salad that is not too overpowering. Great side dish!

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