Zucchini Rolls Stuffed With A Sunflower Seed Pate

  19 rater(s)

This recipe requires a little finesse to keep the rolls presentable. You are going to mess up at least one roll, but don’t fret too much. The taste is what matters most and an imperfect presentation isn’t going to alter the amazing flavors.

Zucchini Rolls Stuffed With A Sunflower Seed Pate
  • Prep Time:15m
  • Total Time:15m


For the Sunflower Seed Pate

  • 1 c raw sunflower seeds (soaked overnight and then drained)
  • 1 tbsp. olive oil
  • 2 tbsp. raw tahini
  • 4 1/2 tbsp. freshly squeezed lemon juice
  • 1 tsp. raw apple cider vinegar
  • 1 pinch nutmeg
  • sea salt, to taste
  • black pepper, to taste
  • chili flakes, to taste

For the Rolls

  • 1 large zucchini, cut into thin flat strips (you should get around 12)
  • 12 medium-sized spinach leaves
  • 12 basil leaves
  • 6 sun-dried tomatoes (dried and not in oil), cut into thin strips
  • 1/2 c raw pine nuts


For the Sunflower Seed Pate

  1. Add all the ingredients to a high-speed blender or food processor and blend until you get a creamy mix.
  2. Scoop the pate into a bowl and season with sea salt and pepper, if needed.

For the Rolls

  1. Sprinkle sea salt on the zucchini strips and let them sit for 5-10 minutes. The reason for this is to draw out excess moisture. Rinse the zucchini to get rid of the salty taste and pat them dry.
  2. Place one zucchini strip on a cutting board. Smear one tablespoon of the sunflower seed pate across the strip. Add 1 spinach leaf, 1 basil leaf, 2-3 sun-dried tomato strips, and a couple pine nuts in the center of the zucchini strip. Carefully roll it up and pin it with a toothpick to keep it from unraveling. Repeat for the rest of the zucchini strips.


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