Raw Zucchini Roll-Ups with Ricotta and Parsley Walnut Pesto

Raw Zucchini Roll-Ups with Ricotta and Parsley Walnut Pesto I The Well Floured Kitchen

I don’t know about you, but my kids have a limited list of veggies they will eat raw.  With or without dip it doesn’t really matter.  Zucchini, sadly, does not make the cut.

For some reason cutting a vegetable differently can create a more appealing texture.  I occasionally make zucchini pappardelle , so I used that technique to create thin ribbons of zucchini.  I’ve seen lots of ideas for grilled zucchini roll-ups, but I really didn’t want to have to cook anything.  Not only would that defeat the purpose of eating more raw vegetables, but really was I going to heat up the grill for an afternoon snack?

I skewered the little roll ups to hold them together, and up the cute ante.  As I suspected, the kids were much more amenable to consuming “cutesy” food than if I just slapped some zucchini sticks on the table.

Raw Zucchini Roll-Ups with Ricotta and Parsley Walnut Pesto I The Well Floured Kitchen

And let’s be truthful, I don’t necessarily yearn for zucchini sticks myself on a daily basis.

But I think I may start to covet zucchini roll-ups.  And more importantly, the kids ate them and asked for more.  What else could a mom want?

With or without the extra pesto drizzled on top they are so pretty, I think they’d make an awesome appetizer too!

Raw Zucchini Roll-Ups with Ricotta and Parsley Walnut Pesto I The Well Floured Kitchen

On a side note, this is The Well Floured Kitchen’s 100th post!  WooHoo!  Thanks to all my wonderful readers, I love each and every one of you :)

Raw Zucchini Roll-Ups with Ricotta and Parsley Walnut Pesto I The Well Floured Kitchen

Raw Zucchini Roll-Ups with Ricotta and Parsley Walnut Pesto


  • 1 Medium Zucchini, Sliced into long ribbons with a peeler or mandolin
  • 1/2 Cup Ricotta Cheese
  • 2 Tablespoons Pesto (Parsley-Walnut Pesto Recipe Below), plus additional for drizzling.
  • Parsley Walnut Pesto
  • 1/2 Cup Packed Flat Parsley Leaves
  • 1/2 Cup Olive Oil
  • 1/4 Cup Chopped Walnuts
  • 1 Small Clove Garlic
  • 1/4 Cup Grated Pecorino Romano or Parmesan Cheese


  1. Sprinkle salt and fresh ground pepper over the zucchini ribbons. In a bowl, mix the ricotta cheese and pesto. Take a small spoonful of cheese mixture and place on the wide end of the zucchini ribbon. Roll over and all the way up. Skewer with a toothpick.
  2. For the Pesto:
  3. Place all ingredients into a bowl. Blend with an immersion blender until pesto consistency. Add salt and freshly ground pepper to taste.


These are best made fresh or the same day. If stored in the refrigerator longer, the ricotta may start to release some of it's liquid and they will get soggy.

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  1. says

    Oh my gosh! I’m freaking out because I just found your site and EVERYTHING looks amazing! This, though, is on the calendar for… um… right now. Wow!

  2. says

    Love it! We grow zucchini in our garden and always end up with a crazy amount so I’m always looking for awesome recipes. What a beautiful presentation! Pinning!

  3. says

    We’re part of a Wine Club and this would make a great appetizer for one of our events. Found your recipe over at Chef In Training and it looks incredible. We just launched a new recipe link-up party, Tickle My TasteBuds, that goes live every Tuesday. I would love for you to link this delicious recipe to our inaugural party. Here is the link —> Ihttp://bit.ly/1oNxekf

  4. says

    What a beautiful appetizer!! (Actually, all of your photos are gorgeous!) We’re having a dinner party soon and I think this recipe is going on our must-make list! Thanks for sharing! (PINNED TOO!)

  5. says

    Such a pretty way to serve zucchini. Found your blog through the $300 contest. Would love if you shared some of your posts on the Merry Monday Linky Party. It goes live tonight at 9pm PST and runs until Thurs.


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