• 3 medium zucchini
• 2 Tbsp. olive oil
• sea salt

• 1 large or 2 small shallots
• Big pinch sea salt
• 6 pieces marinated sun-dried tomato
• 1/4 cup black olives, chopped
• 2 cups blanched almonds
• 1/4 cup fresh basil
• sea salt and freshly ground black pepper, to taste

• 4 ounces crimini mushrooms
• 6 shitake mushrooms
• 1 clove garlic, minced
• 1 tsp. fresh oregano or 1/2 tsp. dried oregano
• 1/4 cup olive oil
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. soy sauce
• Fresh basil leaves, to serve

Using a potato peeler or a mandoline, cut the zucchini into thin lengthwise strips. Brush the slices in olive oil and sprinkle lightly with sea salt. Set aside until ready to use.

To make filling: Finely dice the shallot and sprinkle with a big pinch of sea salt. Press the shallot with the side of your knife blade until it releases its juices—this takes the raw edge off. In a food processor, combine the shallot, sliced sun-dried tomato, olives and chopped almonds and pulse until it's like a thick paste. Add the basil, salt (to taste) and black pepper and continue to pulse for a few seconds.

To marinate mushrooms: Slice the mushrooms and toss with the remaining ingredients. Set aside for about an hour until the mushrooms have wilted. 

To assemble: Overlap 2 zucchini slices on a flat work surface. Place a heaped tablespoon of the filling close to the end nearest you and roll up into a little cylinder. Place on a serving platter. When all the rolls are filled, top with the marinated mushrooms and torn basil leaves.