Grilled Artichoke Pesto Zucchini Bites

Zucchini Rolls

It’s easy to get creative with cookies, cakes, and other baked goodies, isn’t it?

Take a chocolate cake for instance.

It can be layered with vanilla buttercream, chocolate buttercream, lemon filling, raspberry filling, peanut butter frosting, whipped meringue, chocolate ganache, and on and on.

But how about getting creative with healthy things?

It’s so easy to get in a rut with vegetables.

You pick up a zucchini and you stare…what do I do with this?

Zucchini Rollatini

Because chances are, you’ve already sauteed it, steamed it, and grilled it.

These preparations get old.

Let’s do something a little more fun with zucchini today.

Toss some artichoke hearts, a handful of fresh parsley, walnuts, lemon zest and juice, and garlic into a food processor:

Artichoke Pesto

Pulse, pulse, pulse.

Stream in some olive oil, and stir in parmigiano reggiano, and you’ll end up with a bowl of this:

Lemon Artichoke Pesto

Grill up some thin slices of zucchini, and spread each zucchini ribbon with a spoonful of the artichoke pesto:

Grilled Zucchini Rolls with Pesto

Roll it up, nice and tight:

Zucchini Pesto Rolls

And that’s it! Ready to serve. Easy peasy and a totally delicious celebration of summer veggies.

Grilled Zucchini Ribbons

What is your favorite summer vegetable or fruit? (And because I’m curious, what’s your favorite way to cook it)?

Grilled Artichoke Pesto Zucchini Bites

Yield: Serves 4-6

Grilled Artichoke Pesto Zucchini Bites


  • 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 parmigiano reggiano, grated (about 1/2 cup)


  1. 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.
  2. 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.
  3. 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.
  4. 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!

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.

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Leave a Comment

  • avatar Karen R July 23, 2013, 12:31 pm

    Could you make this with traditional pesto (made with basil) instead of parsley?

  • avatar Kristina July 24, 2013, 3:13 pm

    these look great, and deliciously creative!

  • avatar megs July 25, 2013, 11:30 am

    Mmmmm… looks and sounds scrumpious!!!!! :)
    I LOVE veggies!!
    And saw your question. Fave fruit raspberries, goji berries & watermelon!!!
    As doe. Veg… oh gee…. no idea… I really love most veggies! Haha

  • avatar Donna August 12, 2013, 11:37 am

    Hi, this sounds delicious and I plan to make it this weekend.
    Do you serve your rolls hot or cold?

    • avatar Joanne Ozug August 12, 2013, 12:28 pm

      Hi Donna, I serve them at room temperature and think that’s when they taste best. Enjoy!

  • avatar gloria August 25, 2013, 8:15 am

    these look great! i was just wondering if anyone knew how many calories there were per each bite?

  • avatar Heidi Rousseau October 23, 2013, 12:13 pm

    I have a prepared bottled pesto that I will try instead of making it from scratch.My hubby will NOT eat any squash of any kind so I have to make it for one so I will use a lot less of above ingred.I like zucchini and have made many loaves of bread with it(hubby likes that) so will go shopping today and buy what I need.Good recipe.

  • avatar Jackie P February 25, 2014, 5:36 pm

    Hi, I’m a little confused. I saw the notice at the bottom of the recipe about not publishing this without permission. This recipe looks great. Do you permit people to “Pin” your recipes without permission? I ask, because I have known others who do not like their recipes on Pinterest. Do I have permission to “Pin” this?

    • avatar Joanne Ozug March 1, 2014, 9:41 am

      Hi Jackie, pinning is fine. What I’m trying to deter is people who copy and paste the entire post and photos, and post to their website, claiming it as their own. Hope that clarifies =)

      • avatar Jackie P March 2, 2014, 6:09 pm

        Thanks. I made this and it was delicious. My husband who does not even like artichokes tried it and loved it. I am glad to be able to share this with my Pinterest followers.


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