Preparation:

• Soak the sunflower seeds in purified water for about 8 hours.
• Rinse the sunflower seeds.
  
  
• Peel the zucchinis.
• Cut the zucchinis in halves.
• Spoon out the middles of the zucchinis so that you are left with boat shapes.
• Place the zucchini boats in the dehydrator.
• Dehydrate the zucchini boats at 48 C / 118 F degrees for about 4 hours.
  
  
• Cut the lemon in half.
• Juice a half of the lemon.
  
  
• Put the zucchini middles, sunflower seeds, lemon juice and celery salt in the blender.
• Blend these ingredients in a white sauce.
• Transfer the sauce to a bowl.
  
  
• Remove the stem and seeds from the bell pepper.
• Chop up one bell pepper.
  
  
• Chop up 300 g / 10 oz of tomatoes.
  
  
• Put the chopped tomatoes, chopped bell pepper, sun-dried tomatoes, dried pepper and oregano in the blender.
• Blend these ingredients into ketchup.
• Pour the ketchup in the food decorating pipe.
  
  
• Separate the mushroom cap from the mushroom stalk.
• Slice the mushroom cap thinly.
• Peel the mushroom stalk, and slice it thinly.
  
  
• Slice the rest of the tomatoes, as well as the cucumber and the other bell peppers.
  
  
• Fill the slightly dehydrated zucchini boats with the white sauce, veggie slice and then top it all with ketchup in a zigzag motion of the food decorating pipe.
• You can leave the sandwiches open, or cover them with another slice of slightly dehydrated zucchini slice.
  
  
• Return the sandwiches to the dehydrator and dehydrate them for another hour.
  
  
• The sandwiches are done.
• A little tip: wrap each sandwich in a piece of food foil or napkin, for the sake of holding all the ingredients together easier.
  
  
• Enjoy!

Enjoy healthy sandwiches. Thanks in advance for commenting and sharing this recipe.

Keep glowing,
Marina