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Zucchini Cannelloni

Early Summer 2015
201503020.jpg
food and drink

BY: Heather Trim

This pretty dish will have your guests begging for the recipe. Prepare the dill cashew filling, marinara and pesto the day before your party, and refrigerate.

DILL CASHEW FILLING
1½ cups (375 mL) raw cashews, soaked
2 tbsp (30 mL) water
2 tbsp (30 mL) minced onion
2 garlic cloves, chopped
1 tsp (5 mL) agave syrup
2 tbsp (30 mL) nutritional yeast
¾ tsp (4 mL) salt
3 tbsp (45 mL) finely chopped dill

RED PEPPER MARINARA
¼ cup (60 mL) sun-dried tomatoes, not in oil
1 red pepper, chopped
½ cup (125 mL) diced tomato
1 garlic clove, minced
1 tsp (5 mL) lemon juice
½ tsp (2 mL) salt
¼ tsp (1 mL) cayenne pepper
2 tbsp (30 mL) olive oil

SUNFLOWER SEED PESTO OIL
¾ cup (175 mL) basil or parsley leaves
3 tbsp (45 mL) sunflower seeds
1 garlic clove, minced
1 tsp (5 mL) lemon juice
Salt and pepper to taste
¼ cup (60 mL) olive oil

2 to 3 zucchini
Dill sprigs, optional
1 to 1½ cups (250 to 375 mL) mixed microgreens
or sprouts, preferably spicy mix

1 For dill cashew filling, drain soaked cashews. Place in food processor with water, onion, garlic, agave, nutritional yeast and salt. Purée until smooth yet fairly firm. Add dill and pulse just until combined.

2 For red pepper marinara, soak sun-dried tomatoes for at least 1 hour until very soft. Drain. Place in food processor along with red pepper, tomato, garlic, lemon juice, salt and cayenne. Process until very smooth. Gradually drizzle in oil until combined.

3 For sunflower seed pesto oil, place basil, sunflower seeds and garlic in a food processor. Pulse until finely chopped, scraping down sides as needed. Add lemon juice, salt and pepper. Gradually drizzle in oil until combined. Remove from food processor. It will likely still be too thick to dollop, so thin with more oil.

4 For zucchini noodles, slice off ends of zucchini. Using a mandolin or wide vegetable peeler, cut zucchini lengthwise into very thin slices. You will need a total of 32 slices, 8 per person. Lay slices on a cutting board. Place 1 heaping tsp (5 mL plus) of filling on the base of each zucchini slice. Roll to enclose filling.

5 To assemble, spread a heaping ¼ cup (60 mL) marinara on each dinner plate. Arrange 8 zucchini rolls on top, some flat and some standing. Place a few dill sprigs on a few of the rolls on each plate. Dollop about 5 small drops of pesto in marinara. Top zucchini rolls with microgreens or sprouts.

Serves 4

201503020.jpg
food and drink

Zucchini Cannelloni

Early Summer 2015

BY: Heather Trim

This pretty dish will have your guests begging for the recipe. Prepare the dill cashew filling, marinara and pesto the day before your party, and refrigerate.

DILL CASHEW FILLING
1½ cups (375 mL) raw cashews, soaked
2 tbsp (30 mL) water
2 tbsp (30 mL) minced onion
2 garlic cloves, chopped
1 tsp (5 mL) agave syrup
2 tbsp (30 mL) nutritional yeast
¾ tsp (4 mL) salt
3 tbsp (45 mL) finely chopped dill

RED PEPPER MARINARA
¼ cup (60 mL) sun-dried tomatoes, not in oil
1 red pepper, chopped
½ cup (125 mL) diced tomato
1 garlic clove, minced
1 tsp (5 mL) lemon juice
½ tsp (2 mL) salt
¼ tsp (1 mL) cayenne pepper
2 tbsp (30 mL) olive oil

SUNFLOWER SEED PESTO OIL
¾ cup (175 mL) basil or parsley leaves
3 tbsp (45 mL) sunflower seeds
1 garlic clove, minced
1 tsp (5 mL) lemon juice
Salt and pepper to taste
¼ cup (60 mL) olive oil

2 to 3 zucchini
Dill sprigs, optional
1 to 1½ cups (250 to 375 mL) mixed microgreens
or sprouts, preferably spicy mix

1 For dill cashew filling, drain soaked cashews. Place in food processor with water, onion, garlic, agave, nutritional yeast and salt. Purée until smooth yet fairly firm. Add dill and pulse just until combined.

2 For red pepper marinara, soak sun-dried tomatoes for at least 1 hour until very soft. Drain. Place in food processor along with red pepper, tomato, garlic, lemon juice, salt and cayenne. Process until very smooth. Gradually drizzle in oil until combined.

3 For sunflower seed pesto oil, place basil, sunflower seeds and garlic in a food processor. Pulse until finely chopped, scraping down sides as needed. Add lemon juice, salt and pepper. Gradually drizzle in oil until combined. Remove from food processor. It will likely still be too thick to dollop, so thin with more oil.

4 For zucchini noodles, slice off ends of zucchini. Using a mandolin or wide vegetable peeler, cut zucchini lengthwise into very thin slices. You will need a total of 32 slices, 8 per person. Lay slices on a cutting board. Place 1 heaping tsp (5 mL plus) of filling on the base of each zucchini slice. Roll to enclose filling.

5 To assemble, spread a heaping ¼ cup (60 mL) marinara on each dinner plate. Arrange 8 zucchini rolls on top, some flat and some standing. Place a few dill sprigs on a few of the rolls on each plate. Dollop about 5 small drops of pesto in marinara. Top zucchini rolls with microgreens or sprouts.

Serves 4

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