FOR ALL you sushi lovers out there, this yummy recipe will give you a fix. It’s  easy finger food for kids, and it’s also elegant enough to serve as an impressive treat to share when entertaining. The filling can also be used as a veggie dip – the dip is super flavorful, and you can use it to dress other dishes if the recipe is doubled.

INGREDIENTS

4 zucchinis
1/4 cup parsley
1 can artichoke hearts
2 cloves garlic
1 lemon, freshly juiced
1 teaspoon lemon zest
1 can white beans
1/4 cup raw cashews
1 tablespoon coconut oil
Salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Pepper to taste

DIRECTIONS

Slice the zucchini lengthwise using a mandolin, or slice it very thin with a knife or potato peeler. Brush with olive oil and set aside.

Blend the parsley, artichoke, garlic, lemon juice and zest, white beans, and cashews in a food processor until paste like. Flash sauté the zucchini slices in the coconut oil for 1 minute on each side, or use them raw. Spread the filling on each zucchini slice. Roll up.

Season with sea salt and pepper.