1

ABOUT THE RECIPE:

These simple “sushi-like” rolls use zucchini instead of seaweed for the wrapper and they are easy to prepare. The dipping sauce is super quick, too, but don’t be fooled: these Zucchini-Avocado “Sushi” Rolls (once dipped in the Tamari-Scallion Dipping Sauce) are full of umami flavor.

Makes 3 to 4 servings (about 12 rolls)
Gluten-free

2

INGREDIENTS:

DIPPING SAUCE
3 tablespoons maple syrup
3 tablespoons gluten-free tamari
1 scallion, white and green parts, thinly sliced

ROLLS
2 long zucchini
2 to 3 small to medium carrots, peeled and cut into very thin sticks
1 large avocado, peeled, pitted and thinly sliced

3

INSTRUCTIONS:

To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls, and top with several scallion slices.

4

To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.

5

Lay one zucchini slice on the cutting board and arrange several carrots sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls. Serve 3 to 4 rolls, per person, with dipping sauce on the side.

Ingredients

Directions

1

ABOUT THE RECIPE:

These simple “sushi-like” rolls use zucchini instead of seaweed for the wrapper and they are easy to prepare. The dipping sauce is super quick, too, but don’t be fooled: these Zucchini-Avocado “Sushi” Rolls (once dipped in the Tamari-Scallion Dipping Sauce) are full of umami flavor.

Makes 3 to 4 servings (about 12 rolls)
Gluten-free

2

INGREDIENTS:

DIPPING SAUCE
3 tablespoons maple syrup
3 tablespoons gluten-free tamari
1 scallion, white and green parts, thinly sliced

ROLLS
2 long zucchini
2 to 3 small to medium carrots, peeled and cut into very thin sticks
1 large avocado, peeled, pitted and thinly sliced

3

INSTRUCTIONS:

To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls, and top with several scallion slices.

4

To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.

5

Lay one zucchini slice on the cutting board and arrange several carrots sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls. Serve 3 to 4 rolls, per person, with dipping sauce on the side.

Zucchini-Avocado “Sushi” Rolls
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