Raw Zucchini Wraps

Name: Raw Zucchini Wraps Recipe
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: What you�ll need; 1 � 3 zucchini thinly sliced lengthwise*; red bell pepper julienned; yellow bell pepper julienned; carrots julienned (I used baby carrots cut into quarters); sprouts/micro greens of choice; cilantro optional; fresh cracked pepper; tooth picks; Kale Pesto; 1 cup basil or kale; 1 cup kale; 1 clove garlic; 2 tablespoons tahini optional; 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil); himalayan salt to taste; Preparation:; Amounts here will vary on how many you're making use your best judgement on how much you will need. If you can�t find sprouts or micro greens try using cilantro or fresh basil leaves.; For the kale pesto place ingredients into food processor and process until desired consistency. Taste for seasoning.; Lay your zucchini flat on a hard surface layer with the pesto add sprouts veggies and starting from the veggie end roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!

Minutes to Prepare: 30

Number of Servings: 4

Ingredients

What you�ll need 1 � 3 zucchini, thinly sliced lengthwise* red bell pepper, julienned yellow bell pepper, julienned carrots, julienned (I used baby carrots, cut into quarters) sprouts/micro greens of choice cilantro, optional fresh cracked pepper tooth picksKale Pesto 1 cup basil or kale 1 cup kale 1 clove garlic 2 tablespoons tahini, optional 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil) himalayan salt to tastePreparation: Amounts here will vary on how many you're making, use your best judgement on how much you will need. If you can�t find sprouts or micro greens, try using cilantro or fresh basil leaves. For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning. Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, veggies and starting from the veggie end, roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!

Directions

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user THELORELAI.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 216.8
Total Fat: 15.2 g
Cholesterol: 0.0 mg
Sodium: 51.9 mg
Total Carbs: 20.2 g
Dietary Fiber: 7.2 g
Protein: 5.1 g

More Recipes Like This

TIME0

CALS306

(21 ratings)

Zucchini Lasagna

Submitted by: BROTONH

CALORIES 305.8 FAT 12.9 PROTEIN 21.3 CARBS 39.3 FIBER 3.9

TIME30

CALS88

(22 ratings)

Zucchini Tots

Submitted by: SUPERMOM_5

CALORIES 88.2 FAT 3.6 PROTEIN 5.7 CARBS 8.7 FIBER 1.5

TIME23

CALS315

(20 ratings)

Amy's Tortilla Lunch Pizza

I get this made forme at lunch by a sweet and dear woman who turned me into the Amy Pizzza junky.
This is a grate lunch pizza. You will want more than one it is so good. The aroma from backing it will take you to Little Greek Pizza shop.
Good with a light garden salad/fat free iltalian dressing or cummber wedges Submitted by: LLB1971

CALORIES 315.3 FAT 18.1 PROTEIN 12.3 CARBS 30.2 FIBER 6

TIME60

CALS128

(34 ratings)

Oven-Baked Zucchini Sticks

These baked zucchini sticks make for a great side item for most dinners. They are pretty easy to make and are also much healthier when compared to frying zucchini sticks. Submitted by: JMGASQUE

CALORIES 127.9 FAT 7.1 PROTEIN 6.3 CARBS 9.9 FIBER 1

TIME60

CALS242

(21 ratings)

Quick Veggie Lasagna

Submitted by: LINZMCHLLE

CALORIES 242 FAT 6.4 PROTEIN 16.9 CARBS 28.7 FIBER 3.2

Member Reviews