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Roasted zucchini rolls with lots of spices stuffed with guacamole and secured with a toothpick on a light pink plate.

Roasted Zucchini Rolls with Guacamole Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Veronika | The Healthful Ideas
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2-4 1x
  • Category: appetizer
  • Method: roasting
  • Cuisine: American
  • Diet: Vegan

Description

These Zucchini Rolls are made with spicy roasted zucchini slices filled with creamy guacamole. You can serve these as an appetizer or a side.


Ingredients

Scale
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili flakes (or more to taste)
  • 1 tsp sea salt
  • 3 zucchinis (the straighter the better)
  • Cooking oil spray (I used avocado oil)
  • 1 cup 4-Ingredient Guacamole

Instructions

  1. Preheat your oven to 400F (200C). Prepare a large baking sheet lined with parchment paper.
  2. In a small bowl mix together the oregano, thyme, garlic powder, onion powder, smoked paprika, chili flakes, and sea salt. Set aside.
  3. Cut of both end of the zucchinis. Cut them into thin slices of about ¼ inch. If they’re too thin they will burn in the oven but if they’re too thick they will be harder to roll. I get 3-4 slices per a zucchini.
  4. Lay the zucchini slices on your prepared baking sheet and spray with cooking oil spray on both sides. Sprinkle evenly with the spice mix on both sides.
  5. Roast the zucchini for 15 minutes, carefully flip and roast for 5 more minutes.
  6. Allow the zucchini to cool for a few minutes before filling with the guacamole.
  7. Spread about a tablespoon of guacamole on each slice of zucchini and roll up. Secure with a toothpick to make sure they stay intact. The zucchini softens with roasting so they’re a little tricky to move around after they’re filled.
  8. Serve and enjoy!

Notes

Storing: These rolls are best eaten right away. Store any leftovers in an airtight container in the fridge for 1-2 days if necessary. They will be safe to eat but guacamole usually turns brown if it sits for too long and the zucchini eventually releases water if it sits longer.

Substitutions: Use cucumber in place of the zucchini if desired but you a mandolin to prevent it from snapping when rolling the cucumber up into rolls. You can also use hummus or another thick dip instead of guacamole.

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