I love substituting zucchini wherever I can: zucchini noodles instead of pasta or in raw pad Thai, zucchini lasagna, in pesto, or as fritters. This zucchini sushi takes it to the next level, replacing rice with with vitamin-packed veggie.
You can change up the ingredients, serve them as an appetizer, or bring them to work for a vibrant lunch.
Zucchini Sushi Rolls
1/2 cup (non-dairy) cream cheese
sesame seeds for garnish
Cut zucchini into thin strips using a mandolin or vegetable peeler. Set on paper towels to drain. Cut carrots and cucumber into matchsticks, slice radish, and cube avocado. Spread non-dairy cream cheese onto 6 slices of zucchini (double up on zucchini slices if you used a vegetable peeler). Place veggies on the end and roll tightly. (A dab of cream cheese on the end helps them stick.) Top with sesame seeds and enjoy!