Recipes » Appetizers » Rainbow Zucchini Rolls
T. Colin Campbell Center for Nutrition Studies
Rainbow Zucchini Rolls


  • 1 zucchini
  • 2 tsp hummus
  • ¼ cup clover, alfalfa, mung bean, or sunflower sprouts
  • 3 ounces firm or extra firm tofu, sliced
  • ¼ cup multi colored bell pepper slices (red, yellow, orange, and/or green)
  • 3 or 4 mushrooms, sliced
  • ⅛ to ¼ tsp ground cumin
  • ⅛ to ¼ tsp cayenne pepper
  • 1 Tbsp nutritional yeast flakes


  • 1. Using a mandoline or sharp knife, slice the zucchini lengthwise into long, thin slices.
  • 2. Spread the hummus on the zucchini slices.
  • 3. On one end of each zucchini slice, place some sprouts and a few slices each of tofu, bell pepper, and mushrooms.
  • 4. Roll it up and sprinkle on some cumin, cayenne, and nutritional yeast.

Cooking Tips

  • 1. You can turn these naturally low-calorie and gluten-free rolls into an elegant dinner dish by serving with a simple marinara sauce, fresh basil, and garlic.
  • 2. Feel free to customize these rolls with your own favorite veggies.

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