Name: Grilled Zucchini Rolls with Microgreens – Healthy Finger Foods Made Simple
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 2 medium zucchinis; 1 tbsp olive oil; Salt and pepper, to taste; 1/2 cup cream cheese or plant-based alternative; 1 tsp lemon juice; 1 tsp lemon zest; 1/2 cup microgreens (your favorite mix)

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These grilled zucchini rolls with microgreens are my go-to when I need a light bite that still feels fancy. They’re part veggie, part creamy cheese, and all kinds of delicious. If I’m being honest, I usually eat a few straight from the cutting board before they ever make it to the table. They hit that perfect balance of grilled and fresh – kind of like summer wrapped up with a ribbon. What makes this recipe special? It’s everything I love about Healthy Finger Foods. Each zucchini strip is tender with just the right grill marks, hugging a little swipe of creamy cheese and a crunchy, peppery burst from the microgreens. Whether you’re hunting for a microgreens recipe that doesn’t involve a salad, flipping through grilled zucchini recipes, or prepping for a Healthy Finger Foods Party, this checks all the boxes. These rolls are also surprisingly great as finger foods appetizer recipes or served next to grilled chicken – you can even stuff a little grilled chicken right inside if you’re looking for recipes with grilled chicken. Simple, fresh, and honestly kind of addictive.

1) Key Takeaways
2) Easy Grilled Zucchini Rolls with Microgreens Recipe
3) Ingredients for Grilled Zucchini Rolls with Microgreens
4) How to Make Grilled Zucchini Rolls with Microgreens
5) Tips for Making Grilled Zucchini Rolls with Microgreens
6) Making Grilled Zucchini Rolls with Microgreens Ahead of Time
7) Storing Leftover Grilled Zucchini Rolls with Microgreens
8) Try these Appetizer Recipes next!
9) Grilled Zucchini Rolls with Microgreens
10) Nutrition

1) Key Takeaways

Light, fresh, and great for summer gatherings
Uses grilled zucchini ribbons, creamy filling, and microgreens
Can be served as appetizers or party finger foods
Easy to prepare with simple ingredients

2) Easy Grilled Zucchini Rolls with Microgreens Recipe

This recipe checks all my boxes when it comes to Healthy Finger Foods. It’s light, easy to eat with your hands, and doesn’t require a plate or a fork. At parties, I’ve watched people sneak three or four of these without guilt, and honestly, I don’t blame them. I do the same thing when no one’s watching.

The grilled zucchini stays tender with just enough bite, the filling is rich but clean, and the peppery microgreens keep it interesting. If you’ve been scrolling for grilled zucchini recipes or a creative microgreens recipe that isn’t just another salad, this one fits the bill. I even make these on weeknights when I want something a little more fun than a bowl of lettuce and leftover chicken.

Healthy Finger Foods Party? Bring these. Need ideas for finger foods appetizer recipes? Yup, this works. Want recipes with grilled chicken? Add a strip inside each roll. You’ll want to keep this one in rotation, especially during grilling season.

3) Ingredients for Grilled Zucchini Rolls with Microgreens

2 medium zucchinis — Look for straight ones so they slice easily. Use a mandoline or peeler to get thin ribbons. The goal is flexibility, not see-through slivers.

1 tbsp olive oil — I usually brush this on both sides before grilling. Helps with the marks and adds flavor without overpowering anything.

Salt and pepper, to taste — A sprinkle before grilling wakes up the zucchini. A little goes a long way when the rest of the flavors are bright.

1/2 cup cream cheese or plant-based alternative — This becomes the creamy base. I like mine softened so it spreads easily. You can add herbs if you’re feeling fancy.

1 tsp lemon juice — This brightens up the filling and balances the cheese. You could use more if you want a little zing.

1 tsp lemon zest — Adds aroma and depth. I always zest before juicing because it’s just easier that way.

1/2 cup microgreens — These give the bite. Choose a mix with some peppery notes like radish or arugula sprouts to punch through the richness.

4) How to Make Grilled Zucchini Rolls with Microgreens

Step 1. Slice the zucchini into thin ribbons using a mandoline or a sharp vegetable peeler. You want lengthwise strips that are long and flexible enough to roll up but still hold together on the grill.

Step 2. Lay the ribbons on a tray. Brush both sides with olive oil and give them a light sprinkle of salt and pepper. Let them sit while you heat up the grill or a grill pan to medium.

Step 3. Grill each strip for about one to two minutes per side. You’re looking for light grill marks and soft ribbons that won’t snap when rolled.

Step 4. While the zucchini cools slightly, mix the cream cheese, lemon juice, and zest in a small bowl until smooth. Taste it. Adjust if you want more citrus or creaminess.

Step 5. Take a grilled zucchini strip, spread a small amount of the filling on one end, add a pinch of microgreens, and roll it up snug. Repeat until all the ribbons are filled.

Step 6. Arrange on a plate, chill for 10 to 15 minutes if needed, and serve either cold or at room temp. That’s it. No drama.

5) Tips for Making Grilled Zucchini Rolls with Microgreens

Use the freshest zucchini you can find. It’s easier to slice, grills better, and has a cleaner flavor. The thinner you slice, the easier they roll, but don’t go too thin or they’ll tear apart on the grill.

If you’re hosting a Healthy Finger Foods Party, you can prep the zucchini and the filling ahead. Then assemble just before your guests arrive. This keeps everything firm and clean looking.

Add-ins are always welcome. I sometimes include thin strips of grilled chicken to turn these into recipes with grilled chicken. Or swap cream cheese for herbed goat cheese for a little funk. You’ve got room to play here without losing what makes the recipe work.

6) Making Grilled Zucchini Rolls with Microgreens Ahead of Time

I usually grill the zucchini and make the filling earlier in the day. Once cooled, I store both separately in the fridge until it’s time to assemble. It only takes a few minutes, and this method keeps the texture spot on.

If you’re bringing these to a party or picnic, wait until the last possible moment to roll them. They’re still fine after a couple hours, but the microgreens look best fresh.

Want to prep for the week? Make everything Sunday, then roll three or four each day for a snack or light lunch. Healthy Finger Foods don’t have to be boring. These give you something to look forward to that’s not a protein bar or raw carrots again.

7) Storing Leftover Grilled Zucchini Rolls with Microgreens

I keep leftovers in a container with a piece of paper towel at the bottom to catch moisture. That keeps the rolls from getting soggy and sad. They’re still solid the next day, maybe not as firm, but the flavor stays sharp.

<pAvoid stacking too many on top of each other. If you do, separate with parchment paper or layer them sideways like dominoes. This stops squishing and helps them hold their shape.

Refrigerate right after serving if you made extras. These aren’t made to sit out for hours, but they’ll hold up overnight just fine. They’re not freezer friendly, though. The texture goes weird, and nobody wants weird zucchini.

8) Try these Appetizer Recipes next!

9) Grilled Zucchini Rolls with Microgreens