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Zucchini Pesto Roll-Ups (No Pasta)

These Zucchini Pesto Roll-Ups are fresh, vibrant, and easy! Tender zucchini slices rolled with homemade pesto, shredded chicken, and sun-dried tomatoes make a light, flavorful meal.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Gluten-Free, Healthy, Low-Carb, No Pasta
Servings: 4 servings

Ingredients

  • 4 medium zucchini
  • 1 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts
  • 2 cloves garlic minced
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup cooked chicken shredded
  • 1/2 cup sun-dried tomatoes chopped

Instructions

  • Wash the zucchini thoroughly. Using a mandoline slicer or a sharp knife, cut the zucchini lengthwise into thin slices, about 1/8-inch thick. Lay them out on a clean kitchen towel and lightly pat dry to remove excess moisture.
  • In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth pesto. Season with salt and pepper to taste.
  • Lay one zucchini slice flat on your workspace. Spread a thin layer of pesto over the surface. Sprinkle some shredded cooked chicken and a few pieces of chopped sun-dried tomatoes over the pesto. Starting from one end, gently roll the zucchini slice up, securing the filling inside. Repeat with remaining slices and filling.
  • Arrange the roll-ups on a serving platter. Drizzle a little extra pesto on top or sprinkle with additional Parmesan cheese. Serve chilled or at room temperature.

Equipment

  • Mandoline Slicer
  • Food Processor
  • Kitchen Towel

Notes

  • Use a mandoline slicer for uniformly thin zucchini slices to ensure even rolling and an attractive presentation.
  • If the zucchini slices release too much moisture, pat them dry well to prevent sogginess in the roll-ups.
  • Toast the pine nuts lightly before adding to the pesto for a deeper, nuttier flavor.
  • Shred the cooked chicken finely so it layers nicely inside the roll-ups.
  • Store leftovers in an airtight container with a paper towel to absorb moisture; consume within 3 days.