Roasted Zucchini Rolls with Guacamole Recipe tastes fresh, smoky, creamy, and a little bit zesty, like summer on a tiny veggie sushi platter. This recipe works for anyone who wants a light appetizer or snack that feels fancy but takes about 35 minutes from start to finish. I tested this on my own family movie night, and the tray disappeared faster than the popcorn.
Why Make This Roasted Zucchini Rolls with Guacamole Recipe at Home
You control the salt, the oil, and the spice level, so these roasted zucchini rolls stay light and still taste rich and satisfying. The guacamole filling adds healthy fats and big flavor, so you do not need cheese or heavy sauces.
This recipe fits gluten free, vegetarian, and low carb eaters, so you can feed a mixed crowd without cooking three different snacks. You also use simple ingredients that you probably already keep in your kitchen.
These Roasted Zucchini Rolls with Guacamole taste like a restaurant appetizer but come together in my tiny home kitchen in under 40 minutes, so I make them on repeat. ★★★★★
Ingredients You Need
Zucchini rolls
- 3 medium zucchini
- Choose firm, straight zucchini for easier slicing.
- 2 tablespoons olive oil
- Use extra virgin for more flavor, or light olive oil if you prefer a milder taste.
- 1 teaspoon fine sea salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Regular paprika works, but smoked paprika gives that grilled flavor without a grill.
Guacamole filling
- 2 ripe avocados
- Hass avocados work best because they mash creamy.
- 2 tablespoons finely chopped red onion
- 1 small tomato, seeded and finely diced
- 1 small jalapeño, seeded and minced
- Use half if you want mild heat.
- 2 tablespoons chopped fresh cilantro
- Skip if you dislike cilantro and add extra green onion instead.
- Juice of 1 lime
- 1 small garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, plus more to taste
Optional toppings
- Extra chopped cilantro
- Lime wedges
- Crumbled queso fresco or feta, if you eat dairy
- Chili flakes or hot sauce for extra heat
Pantry shortcuts and swaps
- Use store bought guacamole if you feel short on time; choose a chunky style with lime and cilantro for best flavor.
- Use pre sliced zucchini from the produce section if your store sells it; pick slices about 1/8 inch thick.
- Replace jalapeño with canned mild green chiles if you want less spice.
- Use lemon juice instead of lime in a pinch, then add a pinch of sugar to balance the acidity.
Equipment list
- Sharp chef’s knife or mandoline slicer
- Cutting board
- Baking sheet
- Parchment paper or silicone baking mat
- Small mixing bowl for guacamole
- Fork or potato masher
- Spoon or small offset spatula for spreading
- Toothpicks or small skewers to secure the rolls
Tips & Mistakes
- Slice zucchini lengthwise into even, thin strips about 1/8 inch thick so they roll easily and cook evenly.
- Pat zucchini slices dry with a paper towel before seasoning so they roast instead of steam.
- Do not drown the slices in oil; a light brush on each side gives better browning and prevents soggy texture.
- Spread guacamole in a thin layer; if you overfill, the rolls burst and look messy.
- Let roasted zucchini cool to just warm before rolling so the guacamole does not slide off.
- Taste and adjust salt and lime in the guacamole at the end, since avocados and tomatoes vary in flavor.
- Use toothpicks to secure each roll if you plan to serve them on a platter, so they stay tight when people grab them.
- Serve soon after assembly; if you wait too long, the zucchini softens more and the guacamole can weep a little liquid.
How to Make Roasted Zucchini Rolls with Guacamole Recipe
Step 1: Prep and slice the zucchini
Preheat your oven to 400°F and line a baking sheet with parchment paper. Rinse the zucchini, trim the ends, and stand one zucchini upright on a cutting board. Slice lengthwise into long planks about 1/8 inch thick, using a sharp knife or mandoline, and repeat with the rest.
Lay the slices flat and pat both sides dry with a paper towel. Aim for 18 to 24 slices total, which gives a nice batch of bite size rolls.
Step 2: Season the zucchini
Place the zucchini slices in a single layer on the lined baking sheet. Brush both sides lightly with olive oil. Sprinkle with salt, pepper, garlic powder, and smoked paprika, then flip and season the second side.
Make sure you coat the slices evenly so each roll tastes consistent. If you like extra spice, add a light dusting of chili flakes at this stage.
Step 3: Roast the zucchini
Slide the baking sheet into the oven and roast for 8 to 10 minutes. Flip the slices and roast another 5 to 7 minutes, until they look tender with light golden spots at the edges. You want them flexible enough to roll but not mushy.
Pull the tray out and let the slices cool on the pan until they feel warm but not hot. This cooling step keeps the guacamole from turning too soft when you assemble.
Step 4: Mix the guacamole
While the zucchini roasts, cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until mostly smooth with a few small chunks. Add red onion, tomato, jalapeño, cilantro, lime juice, garlic, cumin, and salt.
Stir until everything mixes evenly, then taste. Adjust with more lime or salt if needed, and set the bowl aside.
Step 5: Assemble the zucchini rolls
Place one roasted zucchini slice on a cutting board with the wider end closest to you. Spoon about 1 to 2 teaspoons of guacamole onto the wide end and spread it in a thin layer, leaving the last 1/2 inch at the far end bare. Roll the slice up snugly from the filled end toward the bare end.
Set the roll seam side down on a plate or platter. Repeat with the remaining slices and guacamole. If you plan to move the platter around, insert a toothpick through each roll to keep it tight.
Step 6: Garnish and serve
Sprinkle the tops with extra cilantro and a pinch of chili flakes if you like heat. Squeeze a little fresh lime juice over the rolls right before serving. Add lime wedges on the side so people can adjust brightness to taste.
Variations I've Tried
I sometimes add a thin strip of roasted red pepper inside each roll for extra sweetness and color. I also like to tuck in a sliver of cucumber or carrot for crunch, especially when I serve these as a light lunch. If you eat dairy, a tiny crumble of feta inside each roll adds a salty, tangy bite.
You can swap the guacamole for hummus and still keep the roasted zucchini roll method the same. I also tried a version with black beans mashed into the guacamole for more protein, and it worked great as a hearty snack.
How to Serve Roasted Zucchini Rolls with Guacamole Recipe
Serve these roasted zucchini rolls on a large platter with lime wedges, extra cilantro, and a small bowl of extra guacamole in the center. Add crunchy sides like tortilla chips, sliced cucumbers, carrot sticks, or cherry tomatoes to round out a snack board. Pair them with sparkling water, iced tea, or a citrusy mocktail for a fresh, bright combo. I also pack a few rolls in lunch boxes as a fun veggie side that feels special.
How to store
- Store leftover roasted zucchini rolls in a single layer in an airtight container in the fridge for up to 2 days.
- If possible, store roasted zucchini slices and guacamole separately, then assemble right before serving for best texture.
- Keep guacamole in a small container with plastic wrap pressed directly on the surface, then close the lid; it stays bright for about 1 day.
- Reheat plain roasted zucchini slices in a hot skillet for 1 to 2 minutes per side or in a 375°F oven for 5 minutes, then cool slightly and fill with fresh guacamole.
- Avoid freezing assembled rolls, since zucchini and avocado both turn watery and lose their pleasant texture after thawing.
Roasted Zucchini Rolls with Guacamole Recipe
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Rinse the zucchini, trim the ends, and stand one upright on a cutting board. Slice lengthwise into long planks about 1/8 inch thick using a sharp knife or mandoline. Repeat with remaining zucchini, aiming for 18 to 24 slices total.
- Lay the zucchini slices flat and pat both sides dry with paper towels. Arrange them in a single layer on the prepared baking sheet. Brush both sides lightly with olive oil, then sprinkle with the salt, pepper, garlic powder, and smoked paprika. Flip and season the second side as well.
- Roast the zucchini for 8 to 10 minutes. Flip the slices and roast another 5 to 7 minutes, until tender with light golden spots at the edges. They should be flexible enough to roll but not mushy. Remove from the oven and let cool on the pan until warm but not hot.
- While the zucchini roasts, make the guacamole. Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with a fork until mostly smooth with a few small chunks. Add the red onion, tomato, jalapeño, cilantro, lime juice, garlic, cumin, and salt. Stir to combine, then taste and adjust lime and salt as needed.
- Assemble the rolls: Place one roasted zucchini slice on a cutting board with the wider end closest to you. Spoon about 1 to 2 teaspoons of guacamole onto the wide end and spread in a thin layer, leaving the last 1/2 inch at the far end bare. Roll up snugly from the filled end toward the bare end and place seam side down on a platter. Repeat with remaining slices and guacamole. Secure each roll with a toothpick if desired.
- Garnish the rolls with extra cilantro and a pinch of chili flakes if you like heat. Squeeze a little fresh lime juice over the top just before serving, and offer lime wedges on the side.
Notes
Approximate per 1/6 of recipe (about 3–4 rolls): 150 calories; fat 13 g; saturated fat 2 g; carbohydrates 9 g; fiber 5 g; sugars 3 g; protein 3 g; sodium 260 mg. Values will vary based on exact zucchini size, avocado size, toppings, and portion size. Storage: Store leftover roasted zucchini rolls in a single layer in an airtight container in the fridge for up to 2 days. For best texture, store roasted zucchini slices and guacamole separately and assemble just before serving. Keep guacamole with plastic wrap pressed directly on the surface, then cover; use within 1 day. Avoid freezing assembled rolls.