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Roasted Zucchini Rolls with Guacamole Filling

  • Author: The Healthful Ideas
  • Yield: 2-3 1x




  • 3 zucchinis
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp dried coriander
  • 1/4 tsp cayenne pepper (optional)
  • 2 tbsp coconut oil


  • 2/3 avocado
  • 1 cup finely chopped tomatoes, seeds removed (about 2 medium tomatoes)
  • 1 spring onion, chopped
  • sea salt, pepper



  1. Preheat the oven to 185C (365F).
  2. Slice the zucchinis into thin long slices and lay them on a baking sheet lined with parchment paper.
  3. Combine all the seasoning in a small bowl (basil, rosemary, thyme, garlic powder, coriander, cayenne, sea salt, pepper) and mix to combine.
  4. You could also crush the herbs with mortar and pestle but that's optional.
  5. Add 2 tbsp melted coconut butter and mix again with a spoon.
  6. Rub the seasoning mix with a spoon on all the zucchini slices, on both sides, so they're equally covered.
  7. Roast them in the preheated oven for 15 minutes, then flip them and roast for 10-15 minutes more.
  8. The time depends on how thin the slices are, you want them to be tender and crispy on the edges but not burnt.


  1. While that's cooking, make the filling.
  2. Mash the avocado on a small plate with a fork. It has to be ripe and soft otherwise, it won't work.
  3. Add the avocado, chopped tomatoes, and the spring onion into a small bowl and mix together with a fork.
  4. Season with salt and pepper and set aside.
  5. Let the zucchini slices cool down for a few minutes.
  6. Then spread about a teaspoon of the filling onto them, roll them up, and secure with a toothpick
  7. Serve and enjoy!