Grilled Zucchini Pesto Rolls

grilled zucchine pesto ribbons

Grilled Zucchini Artichoke Pesto Rolls

Do you have any zucchini left over from yesterday’s recipe? These are perfect little appetizers, but they could easily be served as a side dish, snacks for the kids, or just to have a healthy alternative for your family when they need a little ‘pick me up’ in the afternoon. The best part is you grill them outside and the heat stays with them! They can be made in advance and warmed before serving or eat them cold with maybe a serving of quinoa salad.

How would you serve these? We would love to hear your comments & suggestions!


2 lbs. zucchini (about 2-3 large zucchini)

9 oz. package frozen artichoke hearts, thawed and squeezed of excess water

zest of 1 lemon 1 tbsp. lemon juice

2 cloves garlic, roughly chopped

the leaves of half a bunch of parsley (about a cup)

1/4 cup walnuts

pinch of salt and pepper

1/4 cup extra virgin olive oil

1 oz. Parmigianino Regiano cheese, grated (about 1/2 cup)


Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they won’t be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper.

Heat the grill to high, and do a quick sear of the zucchini. Since they are really thin, they should only be on the grill for about 30-60 seconds, just enough to take the raw edge off and give them some pretty little grill marks. Remove the grilled zucchini ribbons to a plate.

In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a good 20 seconds, until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated parmesan. Taste it to check for proper seasoning.

Place a spoonful of artichoke pesto into each zucchini ribbon, and roll it up into a little roll. The artichoke pesto is sticky so it should stick together well.

Serve and enjoy!


Thanks to Precious Family Forever & HC Wellness Center & Spa

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