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Recipe Collection

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Prep time: 10–15 minutes

Cook time: 30 minutes

Yield: 2–4 servings

Before Rosh Hashanah, we read Nitzavim during which all of the Israelites establish a covenant with God. Entering into the covenant is stepping into a concrete process in this world. “For the mitzvah which I command you this day, it is not beyond you, nor is it remote from you. It is not in heaven…It is not across the sea…Rather, it is very close to you, in your mouth, in your heart, that you may do it” (Deuteronomy 30:12-14). Not only can we each choose a life with purpose, but each Rosh Hashanah, we are chosen by God to continue our work in the world.

These cylindrical zucchini rolls are symbolic of Torah scrolls and the covenant that the Israelites accept. Moreover, the “wrapping” of the inner ingredients is representative of the Israelites embracing of the covenant. The mixture of dried fruits and walnuts inside is symbolic of the sweetness of life. The pomegranate and syrup mixture is sweet and bitter. It is drizzled on top to represent the choice between blessing and curse, life and death. The different vegetables used for the rolls are for the depth and diversity of Israelites, all of whom are equal.


  • 2 large zucchinis (or long summer squash and/or small eggplants)
  • ½ cup cooked brown rice
  • ½ tablespoon raisins
  • ½ tablespoon chopped dates
  • ½ tablespoon chopped walnuts
  • Olive oil, for drizzling over vegetables
  • Salt and pepper to taste
  • ½ tablespoon honey or date syrup
  • ½ tablespoon pomegranate molasses


  • Preheat oven to 350 degrees. Wash zucchini (and/or summer squash and eggplant). Trim ends and thinly slice lengthwise. Line a baking sheet with parchment paper. Place vegetable strips on tray and lightly drizzle olive oil over them. Bake in oven for about 30 minutes, turning over halfway through cooking. The pieces should be lightly browned, but still soft.
  • In a bowl, mix cooked brown rice, walnuts, chopped dates and raisins. Season lightly with salt and pepper to taste. When vegetables are finished, remove from oven. When cool to touch, take each piece of vegetable and place on a platter. Scoop half a tablespoon to 1 tablespoon of the rice mixture at one end of the vegetable. Roll, tucking as it rolls.
  • Mix honey or date syrup and pomegranate molasses together and drizzle over each roll before serving. Serve warm or at room temperature.

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