If you garden and raise zucchini you are probably one the many people who always have more zucchini than you care to use. And yes, more than likely you will have a zucchini or two that slips past you and isn’t noticed until it is beyond huge. This is the recipe for those zucchini! Large zucchini are available at farmers markets or from generous friends. More than likely your local grocer won’t be stocking up on jumbo zucchini! This recipe is really tasty. It is low calorie and very low-carb. The Zucchini Wraps make a nice appetizer or salad accompaniment. If you are not a fan of shrimp, salmon and chicken work equally well. Try firm grilled tofu if looking for a vegetarian option.
One large, peeled zucchini
1, 4 oz. can salad shrimp, drained and set on paper towel.
8 whole black, seedless olives, diced small
¼ cup minced, seeded cucumber
¼ cup minced celery
2 tablespoon finely chopped, unsalted pistachios
2 tablespoons lite mayonnaise
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon ground cumin
½ teaspoon Greek seasoning
½ teaspoon salt
¼ teaspoon dill weed
1 teaspoon lemon juice
Slice large, peeled, zucchini very thin lengthwise. You need 10 paper-thin slices for this recipe.Using a mandolin works best for very thin, uniform, slices! Slices should be about 10 inches long, and 3 inches wide. Lay on thick towel to absorb any extra moisture while you prepare the filling.
Mix all the filling ingredients. Filling will seem dry, but moistens while chilling. Place two tablespoon filling on each slice and roll up. Once rolled, pack the ends a bit on each roll with additional filling to keep filling inside roll. Place rolls on plate with paper towel and cover with plastic wrap and chill 1 or more hours.
Sprinkle with chopped fresh parsley prior to serving.
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