Zucchini and Avocado Rolls

Use a mandoline slicer to cut the zucchini lengthwise into thin slices. Fill a pan with water, add a pinch of salt, and bring to a boil. Then plunge the zucchini slices into the water for barely 10 seconds to blanch. Drain the slices, refresh in ice water, and pat dry with paper towels.

Peel and mince the garlic. Cut open the avocado, remove the pit, and use a tablespoon to scoop out the flesh. Combine the flesh with the minced garlic and 1 tablespoon warm water in a bowl and season with a pinch of salt and pepper. Mash with a fork until smooth.

Spread a thin layer of the mixture over each zucchini slice and roll into the shape of a sushi roll. Hold in place with a toothpick.

Combine the cheese with 1 tablespoon hot water in a bowl. Whisk to a soft, more spreadable consistency.

Remove the toothpicks from the rolls and spread all over with cream cheese. Put the sesame seeds into a bowl. Dredge the rolls through the seeds. Your zucchini and avocado rolls are now ready!