Grilled Zucchini Roll-Ups with Chicken and Goat Cheese

These bite-size Grilled Zucchini Roll-Ups with Chicken and Goat Cheese are an easy appetizer to prepare and serve at any gathering.

Grilled zucchini, chicken and goat cheese roll-ups on a white plate.
You don’t have to wait until you’re having a gathering to make appetizers. They have become part recipes I make for weeknight dinners. I like to add a salad and a glass of white wine and for a simple, light meal. These zucchini roll-ups are great warm out of the oven or at room temperature. If you have any leftover, take a few to work the next day but be prepared to share with your friends.

Three fresh whole zucchini sitting on a blue and white plate.


I love cooking with this versatile vegetable. Zucchini pairs well with many herbs, spices and a wide variety of cheeses. It’s packed with nutrients, antioxidants and high in fiber. This vegetable is available year-round in most markets, so you can enjoy cooking with it in any season.


  • Choose zucchini that is firm, free of blemishes with bright-colored skin.
  • Scrub the vegetables with a soft brush to remove any dirt. You can use a soft bristle toothbrush or vegetable brush.
  • Store zucchini in a cool, dry place in the refrigerator. I recommend your crisper drawer. Don’t wash the zucchini until you’re ready to use it.
  • Zucchini will remain fresh in the refrigerator for 4 – 5 day. You should store it in a silicon food bag or plastic bag.


Did you know that zucchini is technically a fruit but is usually called a vegetable? By botanical definitions, it falls into the fruit category. Its savory flavor is may be why it referred to as a vegetable in the culinary world.


A sheet pan with raw chicken, zucchini, clear bowls of salt, pepper, garlic, olive oil and lemon.


Chicken breast tenders
Dried oregano
Dried thyme
Kosher salt
Black pepper
Olive oil

Goat Cheese

A person's hands showing how to slice zucchini on a mandoline.


  • Mandoline
I recommend using a mandoline to keep the thickness of the zucchini slices even. This kitchen tool is extremely sharp and you should always use the guard that’s included with the mandoline to protect your hands. I love this cooking utensil, but I stay hyper-focused on what I’m doing when I use it. If you don’t feel comfortable with this tool, cut resistant safety gloves available to protect your hands.
  • Grill Pan
  • Sheet Pan
  • Parchment paper

Grilled chicken cubes on white parchment paper.

Grilled Zucchini slices on a sheet pan with white parchment paper.

Prepare the quick marinade then brush it over the chicken and zucchini. Grill the chicken and zucchini separately.

Grilled chicken and goat cheese spread on a slice of grilled zucchini.

Grilled chicken and goat cheese spread on a slice of grilled zucchini being rolled up.
Mix the softened goat cheese and herbs and spread over the zucchini. Place the grilled chicken on top of the cheese then roll it all together. I used small wooden toothpicks to keep the roll-ups from opening up.

If you want a pretty presentation, serve the roll-ups on a simple platter.  But honestly, I enjoy eating them straight off the sheet pan with friends.

Grilled zucchini, chicken and goat cheese roll-ups on a white plate with a black rim.

Watch the video below to see how I made this recipe.

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Grilled zucchini, chicken and goat cheese roll-ups on a white plate.

Grilled Zucchini Roll-Ups with Chicken and Goat Cheese

Course: Appetizer, Main Course
Cuisine: American
Keyword: Chicken, Zucchini
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 servings
Author: Lisa Marie Todd


  • 2 medium-sized zucchini sliced lengthwise into 1/8 inch thick
  • 1 pound of chicken breast tenders

Marinade for Chicken and Zucchini

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 garlic clove minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Goat Cheese Spread

  • 4 oz goat cheese softened
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper


  1. In a medium bowl, combine the lemon juice, lemon zest, oregano, thyme, garlic mix well. Slowly whisk in the olive oil. Add the salt and pepper and adjust to taste if desired.

  2. Line a sheet pan with parchment paper. Lay the sliced zucchini on a sheet pan and lightly brush both sides with the quick marinade.
  3. Heat a grill pan over medium-high heat. Grill the zucchini for 2 - 3 minutes on each side. You want light brown grill marks on the slices. Remove from pan and set aside.

  4. Lay the chicken breast tender on the sheet pan. Lightly sprinkle both sides with salt and pepper then brush with remaining marinade.
  5. Place the chicken on the same grill pan over medium-high heat. Grill the chicken for 4 - 5 minutes on each side. Cook time will depend on the thickness of the tenders. You can also slightly flatten the tenders to create an even thickness.
  6. Remove chicken from pan and place on a cutting board to cool slightly. Cut into small bite-sized pieces.
  7. Line the sheet pan with fresh parchment paper and place the grilled zucchini slices on the pan. Spread a small amount of the softened goat cheese mixture on each slice. Then place a cube of chicken close to one end of each zucchini slice. Slowly roll the everything together then insert a toothpick into the roll-up. This will prevent it from opening up.
  8. Place roll-ups on a platter and serve.

Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!


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