While not much is growing in my own backyard garden, we’re still getting lots and lots of zucchini from friends and neighbors. It’s all being put to good use, everything from roasting to juicing!
While making paper thin slices of zucchini for a crockpot lasagna (recipe soon!), it hit me I was starving, it would take hours for the lasagna to be done and I needed a snack. After my recent introduction to jicama as a taco shell, I’ve been looking at more veggies as tortillas, taco shells, vessels of some sort. It hit me the zucchini ribbons were perfect for a roll-up!
I created these using one of my favorite local products, an edamame spread. It’s like hummus, only made with edamame instead of garbanzo beans. The texture is a little more coarse, the flavor is a whole lot bigger. I’m a fan of the garlic flavor (I’m a big fan of garlic period) and eat it often with carrot sticks.
Not one to mess with a good combo, I stuck with garlic edamame spread and carrots, wrapped in a zucchini ribbon. Three ingredients, nothing fancy about it. It’s not really a recipe, but it’s so good I had to share with you. Here’s the un-recipe:
Zucchini hummus roll-ups (Makes about 30)
2 medium zucchini, one yellow and one green
1 container edamame spread or your favorite hummus
3 carrots, julienned
Using a mandoline (and good grief, use the hand guard!), cut both zucchinis into very thin ribbons the length of the zucchini.p
Using either a mandoline or a knife, julienne your carrots into matchsticks.
Lay one zucchini ribbon out flat and spread with a thin layer of hummus.
On the left end of the zucchini, lay a few carrot pieces.
Roll from left to right.
I prefer eating these right away. If you store them in the refrigerator, store them standing up on a bed of paper towels. The zucchini will release water after they are cut and the paper towels will help to keep them from becoming a soggy mess.
Tell me, what’s your favorite thing to make with zucchini? I’m running out of ideas here folks…
Looks lovely, must try!