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Stuffed Zucchini Rolls

Servings: 2
Author: Angela Coleby
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  • 1 large zucchini
  • 5 g 2oz cream cheese
  • 2 artichoke hearts finely chopped
  • 2 sun dried tomatoes finely chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon chives finely chopped
  • Pinch of cayenne pepper optional
  • Salt & Pepper to taste
  • 2 tablespoons olive oil


  • Thinly slice the zucchini into long vertical strips. You could try a potato peeler, but I prefer a steady hand.
  • Heat the oil in a large frying pan on a medium heat.
  • Place the zucchini slices into the frying pan and cook until slightly golden on both side. Remove and place on a layer of kitchen towel. Allow to cool.
  • Place the cream cheese, artichokes, chives, tomatoes and lemon juice in a bowl and mash together until combined. Season with the salt and pepper to taste. The cayenne pepper is optional.
  • Spread the cream cheese mixture across the zucchini strips then roll each strip up. Serve on their sides or stand upright and garnish with a thin strip of sun-dried tomato.
  • Eat and enjoy!


Makes 8
Nutritional Info per roll – 25 Calories, 2g Fat, 1g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs