Looking for a fresh, vibrant twist on traditional pasta dishes? These Zucchini Pesto Roll-Ups (No Pasta) are a game-changer! They combine tender zucchini slices with a luscious homemade pesto, shredded chicken, and sun-dried tomatoes for a satisfying, flavorful meal without a single noodle in sight. Perfect for warm weather or when you want something light yet indulgent, these roll-ups are not only easy to make but also packed with nutrients and big on taste. Whether you’re looking to cut carbs or simply love zucchini, this recipe will quickly become a favorite in your kitchen.

Why This Recipe Is a Must-Try

What makes these Zucchini Pesto Roll-Ups (No Pasta) stand out is how they turn simple ingredients into an elegant dish bursting with fresh flavors. The pesto, made from fresh basil, pine nuts, Parmesan cheese, and garlic, adds a vibrant herbaceous note that pairs beautifully with the mild zucchini. Adding shredded chicken infuses a hearty protein element, while sun-dried tomatoes lend a sweet and tangy punch.

These roll-ups are a fantastic way to enjoy the best of summer produce without heating up the oven or spending hours in the kitchen. Plus, they’re naturally gluten-free and low-carb, making them a versatile option for a variety of dietary preferences. If you love dishes like Stuffed Summer Squash Parmesan Boats, you’ll appreciate how this recipe highlights zucchini in a similarly delicious way.

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

How To Make Zucchini Pesto Roll-Ups (No Pasta)

Step 1: Prepare the Zucchini Slices

Wash the zucchini thoroughly. Using a mandoline slicer or a sharp knife, cut the zucchini lengthwise into thin slices, about 1/8-inch thick. The slices should be flexible enough to roll without breaking. Lay them out on a clean kitchen towel and lightly pat dry to remove excess moisture.

Step 2: Make the Basil Pesto

In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse until everything is 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. For a detailed pesto guide, check out this easy Homemade Basil Pesto recipe.

Step 3: Assemble the Roll-Ups

Lay one zucchini slice flat on your workspace. Spread a thin layer of pesto over the surface. Next, 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 the remaining slices and filling.

Step 4: Serve and Enjoy

Arrange the roll-ups on a serving platter. For a finishing touch, drizzle a little extra pesto on top or sprinkle with additional Parmesan cheese. These roll-ups can be served chilled or at room temperature, making them perfect for a light lunch, appetizer, or even a party platter.

Expert Tips

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.
For the best texture, shred the cooked chicken finely so it layers nicely inside the roll-ups.
These roll-ups can be made a few hours ahead and stored in the refrigerator, making them a great option for meal prep or entertaining.

Variations and Customizations

Cheese Swap: Substitute Parmesan with Pecorino Romano or a plant-based cheese to change up the flavor profile.
Nut-Free Pesto: Replace pine nuts with sunflower seeds or pumpkin seeds for a nut-free version.
Vegetarian Option: Omit the chicken and add roasted red peppers or grilled mushrooms for a hearty vegetarian alternative.
Spicy Kick: Add a pinch of red pepper flakes to the pesto or sprinkle some inside the roll-ups for heat.
Herb Variations: Mix in fresh parsley or cilantro with the basil for a unique twist on the pesto flavor.

How to Store Leftovers

Store any leftover zucchini pesto roll-ups in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Because zucchini can release moisture over time, it’s best to keep the roll-ups on a paper towel-lined plate or container to absorb excess liquid. When ready to eat, enjoy them cold or let them sit at room temperature for 10–15 minutes to bring out the flavors.

FAQ

Can I use a different type of nut instead of pine nuts in the pesto?

Absolutely! Walnuts, almonds, or cashews can be great substitutes if you don’t have pine nuts on hand. Just toast them lightly for extra flavor before blending.

Is it necessary to cook the chicken before adding it to the roll-ups?

Yes, the chicken should be fully cooked and shredded before using. You can use leftover roasted chicken, rotisserie chicken, or quickly sauté chicken breast until cooked through.

Can these roll-ups be made vegan?

Yes! Simply omit the Parmesan cheese or replace it with a vegan cheese alternative, and use a plant-based protein or roasted vegetables instead of chicken.

How thin should the zucchini slices be for rolling?

Aim for about 1/8 inch thick. Slices that are too thick will be difficult to roll, while slices that are too thin may tear easily.

Conclusion

These Zucchini Pesto Roll-Ups (No Pasta) are a fresh and creative way to enjoy zucchini and pesto together in a light yet filling dish. With simple ingredients and minimal prep, they’re perfect for busy weeknights or when you want to impress guests with something colorful and flavorful. The combination of tender zucchini, vibrant pesto, juicy chicken, and tangy sun-dried tomatoes makes every bite a delight. Give this recipe a try and add a new favorite to your recipe collection that’s both wholesome and delicious!

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