1⁄4 cup chopped sun-dried tomatoesnot packed in oil
1clovegarlicpeeled
1⁄3 cup packed fresh basil leaves
1⁄2 lemonjuiced
1⁄4 tsp Himalayan saltoptional
Instructions
TO PREP ZUCCHINI
Using a vegetable peeler, run length of zucchini, forming ribbons. Set aside.
TO MAKE THE CREAM FILLING
Blend all of the ingredients in a high-speed blender or a food processor until creamy. (I don’t use much salt, so you may find that more is needed for your taste buds!)
MAKE THE MARINARA SAUCE
Put all of the ingredients in a blender and pulse until ingredients are well-blended and
mixture is just slightly chunky.Pour the marinara sauce into a deep serving plate.
ASSEMBLY
Set your zucchini slices out flat, vertically. Add about 2 tsp of the filling in a clump about 1/3 of the way up from the bottom.
Wrap the bottom part of zucchini up over the filling, then roll to the top.
Repeat until all of your zucchini slices are gone.
Place the rawvioli spiral side up on top top of prepared marinara.