- 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
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.