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Mexican Zucchini Roll-ups with Walnut Meat

Tastes like tacos! Also seemed like a fun version of traditional sushi.

zucchini roll up

Modified a Veggies Don't Bite Recipe because I forgot ingredients | Serves: 16-20 roll-ups | Time: < 30 min. (+ soaking time)


Walnut Meat 1 small sized #zucchini

¼ cup sun-dried #tomatoes (I could only find them in oil)

2 tbsp fresh cilantro

3 tsp chili powder

2 ½ tsp cumin

1 ½ tsp lemon juice

1 tsp paprika

½ tsp garlic powder

½ tsp salt

1 cup raw walnuts soaked overnight

Roll 1 medium sized zucchini

1 orange #bellpepper

Chili Taco Crema (soak your cashews overnight to prep for this)

A few pinches of sea salt to salt zucchini

zucchini roll ups


If you are using dried sun-dried tomatoes, place them in a bowl of hot water to soften them.

Peel the small sized zucchini until you have peeled off all of the green areas. Slice the peeled zucchini until you fill a ¾ cup, and add it to a food processor.

Now put in the sun-dried tomatoes, cilantro, garlic, lemon juice, smoked paprika, chili powder, cumin and salt into the food processor.

Next add the walnuts on top of the other ingredients.

Pulse the ingredients slowly until you get a crumble like texture. Don’t do this too fast or you will get a paste

Once it is ready put the mixture into a bowl and set aside. The longer it sets, the better the flavors marinate and come through.

Peel and then slice the medium sized zucchini into very thin strips, you should get about 16 if you sliced them thin enough. Salt them and allow them to sit while you prepare the rest in order to draw out some of the water.

Slice the yellow pepper and avocado into matchstick sized slices. Make the Chili Taco Crema if you haven’t.

In order to assemble, wipe the salt off of the sliced zucchini. Lay one flat and spread some of the meat onto the slice, covering about half.

Next lay a layer of peppers and avocado on top of the meat aligning the bottom edges of the veggies to the zucchini slice so the top of the veggies stick above the slice of zucchini.

Then drizzle a touch of crema over the meat and veggie area.

Then starting on the end that has meat and veggies, carefully begin to roll until you reach the other end of the zucchini. You may need to secure the end of the zucchini with a dab of taco crema.

Plate and enjoy!

What I ate and drank today (not a good vegan breakfast and lunch...)

6 glasses of water

2 cups of decaf

1 glass of cold brew coffee

1 egg and tomato croissant

1 Mediterranean bowl from Brown Bag (~350 cal, but def had dairy)

1 cheese and mustard sandwich

9 zucchini roll-ups


~4.75 miles of walking

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