1/3 cup sesame oil
2 tablespoons vegetable oil
1 medium zucchini, zucchini, or celery with skins intact
3 tablespoons sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Heat oil in a large saucepan. Sprinkle with sesame oil. Reduce heat to low, cover and simmer 25 minutes.
Heat oil in another large saucepan, bring to a boil, then add brown sugar and oregano. Stir in basil and cook, not stirring, for 5 minutes. Remove from heat and stir in zucchini or celery.
Remove peel from zucchini, remove seeds, and cut in half. In a small bowl, mix 1/4 cup of broccoli and olive oil, then toss zucchini or celery with them. Using your hands, flatten the mixture into one inch round discs. Chill diced zucchini in refrigerator for about 2 hours.
After half for one hour, add 1 cup of water, remove and cut into 1 inch round discs about 5 inches wide. Cool, and wrap around the zucchini, adding more water to thin if desired. Serve at room temperature.