Pesto Zucchini Rolls - 2 Guiding Stars
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Not only are these appetizers incredibly simple, they’re delicious and pretty. Make up a batch or two for your next party and let the compliments roll in. For a little extra color on the table, consider using some summer squash in place of some of the zucchini. For a stiffer pesto, start with part of the oil and drizzle in until you’ve reached the desired consistency.


  • 2 lbs. zucchini, thinly sliced lengthwise
  • 9 oz. frozen artichoke hearts, thawed and well-drained
  • Zest of 1 lemon
  • 1 Tbsp. fresh lemon juice
  • 2 cloves garlic, minced
  • 1 cup parsley, chopped
  • ¼ cup walnuts
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. fresh Parmesan cheese, grated


  1. Heat the grill to high and quickly sear the zucchini.
  2. Combine remaining ingredients in a food processor and pulse, scraping down the sides of the bowl, until pesto reaches desired texture.
  3. Spread a tablespoon or so of pesto onto each piece of zucchini. Roll and serve.
Nutritional analysis per serving: Calories 250; Total Fat 19g (24% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 280mg (12% DV); Total Carbohydrate 17g (6% DV); Dietary Fiber 6.5g (25% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 10% DV; Iron 15% DV; Potassium 20% DV; Vitamin K 230% DV; Vitamin C 80% DV; Molybdenum 70% DV.
Recipe by Guiding Stars at
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