Raw Zucchini Cannelloni

Raw Zucchini Cannelloni. Win. After seeing this in the LCBO Food & Drink Magazine (Early Summer Edition) I knew I had to make it. Being a big zucchini fan and with this crazy heat, it was a no-brainer. This dish was definitely a crowd pleaser – thankfully I had a handful of taste testers on hand and they all thought it was pretty amazing. Keep in mind, that’s coming from some big meat eating enthusiasts. Served as an appetizer, snack or main course….you’ll love this.

Posted below is the recipe from the Food & Drink Magazine. I’d highly recommend preparing the components the night before. You will need 3-4 zucchini as well as a mandolin (or wide vegetable peeler). Using a mandolin, cut the zucchini (with the ends cut off) using the sharp blade lengthwise to create very thin slices.

Dill Cashew Filling 

1 1/2 cups raw cashews, soaked in water for roughly 2 hours

2 tbsp water

2 tbsp minced onion

2 tbsp minced garlic

1 tsp agave syrup

2 tbsp nutritional yeast

3/4 tsp sea salt

3 1/2 tbsp fresh dill


Drain soaked cashews. Process in a food processor with water, onion, garlic, agave, nutritional yeast and sea salt. Process until smooth, yet firm. Add in dill and process until well combined. Refrigerate overnight.

Red Pepper & Sun Dried Tomato Marinara 

1/4 cup sun dried tomatoes, not in oil – this should be the whole pack if buying at a grocery store

1 rep pepper, chopped

1/2 cup fresh diced tomato

1 tbsp minced garlic

2 tsp fresh lemon juice

1/2 tsp sea salt (or to taste)

1/4 tsp cayenne pepper

2 tbsp extra virgin olive oil


Soak fun-dried tomatoes for roughly 2 hours or until very soft. Drain and process in a food processor with red pepper, tomato, garlic, lemon juice, sea salt and cayenne pepper. Process until very smooth in texture. Drizzle in olive oil and process.

Sunflower Seed Basil Pesto

3/4 cup fresh basil

4 tbsp sunflower seeds, shelled

1 tbsp minced garlic

1 tsp fresh lemon juice

1/4 cup extra virgin olive oil

sea salt and black pepper (to taste)


Process sunflower seeds, basil, garlic, lemon juice, sea salt and pepper until finely chopped. Add in oil gradually and process.


With the zucchini “noodles” laying flat on a cutting board or counter, place 1 heaping tsp of dill cashew filling at the base of each zucchini slice. Roll to enclose the filling. Spread a heaping 1/4 cup or so of marinara on a dinner plate. Arrange zucchini cannelloni on top. Garnish with pepper, microgreens, sprouts, or fresh herbs. Serve cold – remember this is a raw dish 🙂

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