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Zucchini, Romaine & Roast Beef Roll Ups
Makes 4


  1. Using mandolin slicer, cut each zucchini lengthwise into 6 long, thin slices; 12 pieces total.
  2. Arrange Romaine and roast beef on each slice of zucchini. Roll up layers into a tight pinwheel and secure with toothpick. Make 12 rolls.
  3. Tightly cover and chill, up to 24 hr., before serving. Serve with red pepper hummus for dipping.
  • 2 medium zucchini, ends trimmed
  • ½ cup (125 mL) coarsely chopped Romaine lettuce
  • 6 slices roast beef, cut in half lengthwise
  • ½ cup (125 mL) red pepper hummus