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    Home » Recipes » Appetizers » Cashew Garlic Zucchini Pinwheels

    Cashew Garlic Zucchini Pinwheels

    by: Anya·posted: Feb 26, 2016·updated: Oct 7, 2021·16 CommentsThis post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    Cashews.  Garlic. Cilantro.  All of the best flavors wrapped in browned zucchini.  This makes a great appetizer and is an awesome crowd pleaser.

    Cashew and Garlic Zucchini Pinwheels - flavorful appetizer and a sure crowd pleaserThis post may contain affiliate links for your convenience.  Thank you for supporting this site with purchases made through these links.  See my full DISCLOSURE for details.

    It feels like spring time in my neck of the woods and that always gives me mixed feelings....mostly because I'm a mom.  Because spring time means my kids will soon have yet another grade completed and will be one year closer to leaving our nest and making it out in the real world.

    In a way, I feel more sad about the school year coming to a close than when New Year's rolls around.  Fresh air, blossoming trees, and birds chirping is yet another reminder that my children are a year older,a year smarter I hope, and I'm a year wiser I hope.

    Cashew and Garlic Zucchini Pinwheels - flavorful appetizer and a sure crowd pleaser

    But spring time is also a gentle reminder to plant those seeds for a prolific summer garden.  And even if growing your own crops isn't on your to-do list, farmers far and wide are doing just that so look for summer squash at a farmer's market near you.

    Zucchini is such a versatile vegetable, wouldn't you agree?  It can be added into sweet treats like brownies and breads, and can also be made into savory appetizers such as this one.  There's so many different ways to prepare zucchini that even with an overabundance of this summer squash, you can be creative and make yet another dish.

    Cashew Garlic Zucchini PinwheelsCashew and Garlic Zucchini Pinwheels - flavorful appetizer and a sure crowd pleaser

    What I love the most about these pinwheels, is the cashew and garlic filling.  To maximize health benefits of cashews, I suggest taking the extra step of soaking and dehydrating them first.  As strange as it sounds, soaking nuts actually enhances nutrient bio-availability and increases enzyme action.  It's not difficult to do, just some thinking ahead and an extra step.  Having said that, feel free to skip this step and use regular cashews if that's all you have.

    Cashew and Garlic Zucchini Pinwheels - flavorful appetizer and a sure crowd pleaser

    Soaking Cashews

    Cover cashews with filtered water so that all nuts are completely submerged.  Add ½ tablespoon of Celtic Sea Salt.  Loosely cover with a tea towel or cheesecloth and allow to stand on the counter for 6 hours.  Rinse nuts to remove salt residue and spread out in single layer on a tray to dehydrate at 150F degrees for 12-16 hours or until nuts are slightly crispy.

    I use THIS dehydrator but an oven can also be used.  Just keep in mind that it's important to dry nuts and seeds at low temperatures to preserve the fragile nutrient profile so 150F degrees is the maximum heat that you'd want to use.  Most ovens come preset with a low temperature closer to 200F degrees so you may need to consult your oven manual to override that base temperature.  I typically have a "Nut Day" where I soak all my nuts (our favorites are pecans, cashews, and almonds) in separate bowls and then dehydrate them all in one shot.  This way, I have nuts ready to go whether to eat them by the handful or be used in recipes.

    These directions are adapted from Nourishing Traditions by Sally Fallon.  I recommend getting a copy for reference to traditional eating.

     I hope you'll get to try these pinwheels while zucchini is still plentiful.

    Printable Recipe

    Cashew and Garlic Zucchini Pinwheels - flavorful appetizer and a sure crowd pleaser

    Cashew Garlic Zucchini Pinwheels

    Anya @ Prepare & Nourish
    Garlicky cashew and cilantro filling in browned zucchini sliced. 
    5 from 2 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Appetizer
    Cuisine American
    Servings 10

    Ingredients
      

    • 2 zucchini, sliced lengthwise into ¼" slices
    • 1 tablespoon butter
    • 1 ½ cups raw whole cashews
    • 1 bunch cilantro
    • 6-8 garlic cloves
    • 2 tablespoons sour cream
    • 1 tablespoon olive oil + more as needed
    • ½ teaspoon real salt
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    Instructions
     

    • Heat the butter in a large frying pan over medium-high heat until lightly browned. Arrange zucchini strips on pan and cook until browned (2-3 minutes). Flip and cook the other side (additional 1-2 minutes). Set aside on paper towels to absorb excess fat. Continue with the remaining zucchini strips.
    • In a food processor, pulse cashews, cilantro, garlic, sour cream and salt to combine well. Pour olive oil through spout and continue to pulse until it forms the consistency of thick paste. Add more olive oil as needed.
    • Spread about 2 tablespoons of cashew mixture on each strip and carefully fold over to create a pinwheel. Do this for the remaining zucchini strips.
    • Best eaten immediately but can be refrigerated up to 3 days.

    Notes

    Soaking Cashews (optional)
    Cover raw cashews with filtered water so that all nuts are completely submerged. Add ½ tablespoon of Celtic Sea Salt. Loosely cover with a tea towel or cheesecloth and allow to stand on the counter for 6 hours. Rinse nuts to remove salt residue and spread out in single layer on a tray to dehydrate at 150F degrees for 12-16 hours or until nuts are slightly crispy.
    Nutrition Information
    The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
    ©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

     

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    About Anya

    Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

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    Comments

      5 from 2 votes

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      Recipe Rating




    1. Marla says

      February 27, 2016 at 8:28 am

      HI Anya,
      I love zucchini - This recipes looks and sounds wonderful. I like to make zucchini in the summertime on the grill with coconut oil and the wintertime i use it in meatloaf and use it in sautes. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

      Reply
    2. Sadhna Grover says

      February 27, 2016 at 4:32 pm

      This zucchini pinwheels looks and sounds delicious , what a nice combination of ingredients. # Real food friday.

      Reply
    3. Sheeva says

      February 27, 2016 at 9:43 pm

      these look amazing!

      Reply
    4. Bethany @ Athletic Avocado says

      February 28, 2016 at 2:03 pm

      What a perfect and fun way to make zucchini for dinner! These pinwheel look so yummy!

      Reply
      • Anya says

        February 28, 2016 at 10:03 pm

        Thanks Bethany. 🙂 I agree.

        Reply
    5. Sarah Koontz says

      February 29, 2016 at 5:26 am

      I named my daughter Anya 😉 She's 8 years old now....awwww.....

      Love the idea of this recipe, I shared with my blogging bestie....we grow zucchini like mad during the summer and will have to give this a try.

      Reply
      • Anya says

        February 29, 2016 at 3:54 pm

        Aww..love that your daughter's name is Anya. It's pretty unique here in the states. Anna is the American version of it. 🙂 And yes, summer brings a boatload of zucchini, doesn't it?

        Reply
    6. Sammi @ Grounded & Surrounded says

      February 29, 2016 at 11:17 am

      I'm in love with this recipe! I always have WAY too much zucchini sitting around during the summer months and I am always looking for unique recipes to try. I can't wait to try this one!!! Thanks, pinning!!

      Reply
      • Anya says

        February 29, 2016 at 3:50 pm

        Thanks Sammi. 🙂 It's always fun to come up with another zucchini recipe.

        Reply
    7. Emily @ Recipes to Nourish says

      February 29, 2016 at 4:34 pm

      These look amazing! I wish I had some to go with dinner tonight. Thanks for sharing them at Savoring Saturdays linky party. I always love seeing what you share.

      Reply
      • Anya says

        February 29, 2016 at 4:43 pm

        Thanks Emily 🙂

        Reply
        • Emily @ Recipes to Nourish says

          March 03, 2016 at 2:14 pm

          Stopping by again to let you know that I'll be featuring these this week at Savoring Saturdays 🙂

          Reply
          • Anya says

            March 03, 2016 at 8:51 pm

            Thanks Emily. <3

            Reply
    8. Anne says

      March 04, 2016 at 2:13 pm

      Yum! Zucchini and cashews what's not to like. Thanks for sharing

      Reply
    9. Deborah Davis says

      March 07, 2016 at 3:45 pm

      Zucchini is such a versatile food. I love to grill it or make zoodles but your stuffed zucchini pinwheels are a creative new twist on zucchini which I would love to make and serve at my next gathering. I love the use of cashews in this dish but think I will use a vegan butter and sour cream for my guests. I can't wait to try this! Thanks for sharing your yummy recipe with us at the Healthy Happy Green & Natural Party. I'm pinning and sharing.

      Reply

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