Olive and Artichoke Zucchini Rolls


  • for filling :
  • 1 cup of kalamata olives
  • 1/2 cup of extra virgin olive oil
  • 1/3 cup of fresh basil
  • 1/3 cup of crushed cashews
  • 1/3 cup of crushed pumpkin seeds
  • 2 tsp of lemon juice
  • 1/4 tsp of black pepper
  • 2 cups of chopped artichoke hearts
  • 2 thinly sliced zucchinis
  • for tomato sauce:
  • 2 tbs of extra virgin olive oil
  • 6 cloves of minced garlic
  • 2 tbs of minced shallot
  • 2 sprigs of thyme
  • 1 1/2 cups of chopped campari tomatoes
  • 1/2 tsp of dried oregano
  • 1/4 tsp of black pepper
  • dash of pink himalayan salt


  1. Add all filling ingredients excluding artichoke hearts and zucchinis to a blender or food processor, blend ingredients together to combine(avoid over blending)

  2. In a small pot on medium heat add olive oil and garlic, cook until fragrant

  3. Next add shallot and thyme, stir well and add in tomatoes, oregano, and seasonings, lower heat to medium-low and allow to simmer for 5 minutes

  4. Preheat oven to 375°, once tomato sauce is ready remove thyme sprigs and pour into the bottom of a pie dish or ramekins

  5. Lay out zucchini slices onto a cutting board and place a spoonful of filling and artichoke hearts on each end and roll

  6. Place each roll standing side by side in dish until full

  7. Place in oven for 15 minutes, once time is up remove from oven and allow 5 to minutes to cool, garnish with fresh basil, nutritional yeast flakes, and and enjoy???? #threebunnies

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