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Baked Zucchini Roll Ups with Pesto Goat Cheese

Baked Zucchini Roll Ups with Pesto Goat Cheese

  • Author: Jordan Cord
  • Total Time: 30 minutes
  • Yield: 12 1x


These zucchini roll ups combine summer's best flavors – pesto, tomatoes, and goat cheese – for a healthy, bite-sized appetizer.


  • 2 medium zucchinis
  • 12-18 cherry tomatoes
  • 1 cup spinach
  • 4 ounces chèvre goat cheese
  • 2 Tablespoons pesto*
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup marinara sauce
  • red pepper flakes – optional


  1. Chop the ends off the zucchini. Use a mandolin or a sharp knife to slice to zucchini lengthwise into +/- 1/3" thick slices.
  2. In a small bowl, mix together the goat cheese, pesto, lemon juice, salt and pepper. Use a fork to stir until well-combined.
  3. One at a time, lay out the zucchini slices and spread the goat cheese mixture evenly across them. Just a thin layer!
  4. Lay spinach over top of the goat cheese, then place a cherry tomato at one end and being rolling.
  5. Once you finish rolling each pinwheel, place them on a skewer or use a toothpick to keep them in tact.
  6. Preheat the oven to 350º. Line a baking sheet with aluminum foil. Spread marinara sauce on the foil – and add a sprinkle of red pepper flakes if desired! ;) Then place the pinwheels on the marinara sauce and move the baking sheet into the oven.
  7. Bake for 20 minutes, until goat cheese begins to melt and some of the zucchini is browning.
  8. Allow to cool, then garnish with fresh basil! (If you garnish with basil while the roll ups are still hot, the basil will brown and look burnt.)


*We used store-bought pesto from Trader Joe's for this recipe.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Appetizer


  • Calories: 68
  • Sugar: 2 g
  • Sodium: 246.6 mg
  • Fat: 5.1 g
  • Saturated Fat: 1.4 g
  • Unsaturated Fat: 3.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 3.1 g
  • Fiber: 0.9 g
  • Protein: 3 g
  • Cholesterol: 5.4 mg