I discovered the perfect summer snack.These little treasures are simple to make and stand up for a couple days in the fridge. You can change up the filling but this one is the best i've tried so far...enjoy!!!
1 medium zucchini (sliced on the mandolin lengthwise set to about 1/4 inch thick)
6 or seven medjool dates (or however many zucchini slices you end up with)
1 tbsp raw almond butter (or enough to put 1/4 tsp in each cannelloni
Starting at one end place the date and nut butter on the zucchini strip. slowly roll up the zucchini and seal with a toothpick chill for 1 hour or dehydrate for 1 hour. Serve....delish!!