Can I use raw zucchini?

Yes, you can but you have to use a mandolin or a vegetable peeler to get the slices to roll properly without snapping.

Can I use cucumber instead?

Yes, these would be delicious with cucumber! You will have to use a mandolin or a vegetable peeler to slice the cucumber though so that it's thin enough to roll easily.

What can I use instead of guacamole?

You can use any kind of thick dip. Hummus would be great or even soft goat cheese. I don't recommend anything too runny like salsa because it would just slice out of the roll.

Roasted Zucchini Rolls with Guacamole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Roasted Zucchini Rolls with Guacamole Filling

Recipe by Veronika | The Healthful Ideas

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

Total Time30 minutes
Yield2-4 1x
DietVegan

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400F (200C). Prepare a large baking sheet lined with parchment paper.
In a small bowl mix together the oregano, thyme, garlic powder, onion powder, smoked paprika, chili flakes, and sea salt. Set aside.
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.
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.
Roast the zucchini for 15 minutes, carefully flip and roast for 5 more minutes.
Allow the zucchini to cool for a few minutes before filling with the guacamole.
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.
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.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Appetizer
Method: Roasting
Cuisine: American

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Find it online: https://thehealthfulideas.com/roasted-zucchini-rolls-with-guacamole-filling/