Name: Roasted Zucchini Rolls with Guacamole Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 40 min
Ingredients: 3 medium zucchini, sliced lengthwise into 1/8-inch planks; 2 tablespoons olive oil; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 2 ripe avocados; 2 tablespoons finely chopped red onion; 1 small jalapeño, seeded and finely minced; 2 tablespoons chopped fresh cilantro; 1 lime, juiced; 1 small Roma tomato, seeded and finely diced; 1 small garlic clove, minced; 1/4 teaspoon ground cumin; 1/4 to 1/2 teaspoon kosher salt, to taste; crumbled queso fresco or feta; extra chopped cilantro; thin radish slices; lime wedges, for serving

Roasted Zucchini Rolls with Guacamole Recipe tastes fresh, smoky, creamy, and just a little bit fancy even though it comes together in about 40 minutes. This recipe works perfectly for anyone who wants a lighter appetizer, a fun veggie side, or a snack that feels special without a ton of work. I first made these on a hot summer night when I refused to turn on the oven for anything longer than 15 minutes, and they stuck around on my menu ever since.

Why Make This Roasted Zucchini Rolls with Guacamole Recipe at Home

Roasted Zucchini Rolls with Guacamole Recipe gives you a fun twist on classic guacamole without a single tortilla chip. You get smoky roasted zucchini on the outside and cool, limey avocado inside, so every bite hits salty, creamy, and fresh at the same time.

This recipe also works well for gluten free, low carb, and veggie focused eaters, so you can feed a crowd without juggling three different appetizers. You control the salt, the oil, and the spice level, so the rolls taste better than anything from a store tray.

“These Roasted Zucchini Rolls with Guacamole disappeared in ten minutes at my party and everyone asked for the recipe. ★★★★★”

Ingredients You Need

Zucchini rolls

3 medium zucchini
- Choose firm, smooth zucchini with few seeds. Smaller zucchini roll easier and hold their shape better.
2 tablespoons olive oil
- Use extra virgin for more flavor or light olive oil if you prefer a milder taste.
1 teaspoon kosher salt, divided
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
- Smoked paprika gives a grilled flavor without a grill. Use regular paprika if you prefer a milder taste.

Guacamole filling

2 ripe avocados
- Hass avocados work best because they mash creamy and rich.
2 tablespoons finely chopped red onion
- Use green onion if you want a milder bite.
1 small jalapeño, seeded and finely minced
- Swap with a pinch of red pepper flakes if you do not have fresh chili.
2 tablespoons chopped fresh cilantro
- If you dislike cilantro, use flat leaf parsley and a pinch of dried oregano.
Juice of 1 lime, plus more to taste
- Bottle lime juice works in a pinch, but fresh lime tastes brighter.
1 small Roma tomato, seeded and finely diced
- You can skip the tomato if you want a smoother guacamole.
1 small garlic clove, minced
¼ teaspoon ground cumin
¼ to ½ teaspoon kosher salt, to taste

Optional toppings

Crumbled queso fresco or feta
Extra chopped cilantro
Thin radish slices
Extra lime wedges

Pantry shortcuts and brand notes

Use store bought guacamole if you feel short on time. Choose a chunky, minimal ingredient brand that lists avocado first and no weird sweetness.
Use pre sliced zucchini from the produce section if your store carries it, but check thickness since you want thin, flexible slices.
Pre minced garlic from a jar works, but use half the amount because it tastes stronger.

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 rolls
Tongs or spatula

Tips & Mistakes

Slice zucchini lengthwise into thin strips about ⅛ inch thick so they roll easily and cook evenly.
Dry zucchini slices with paper towels before roasting so they caramelize instead of steaming.
Do not crowd the baking sheet or the slices will turn soggy instead of lightly browned.
Brush zucchini lightly with oil instead of drenching them so the rolls stay light and not greasy.
Taste your guacamole and adjust lime and salt at the end since zucchini tastes mild and needs a punchy filling.
Cool roasted zucchini to room temperature before rolling so the heat does not turn guacamole watery.
Roll gently and avoid overfilling or the guacamole will squeeze out the sides.
Use toothpicks for serving at parties so the rolls stay together on the platter.
Add jalapeño slowly if you serve kids or spice sensitive guests.
Serve soon after assembly for best texture since avocado can brown and zucchini can soften over time.

How to Make Roasted Zucchini Rolls with Guacamole Recipe

Step 1: Prep and slice the zucchini

Preheat your oven to 425°F and line a baking sheet with parchment paper. Trim the ends from each zucchini. Slice each zucchini lengthwise into long planks about ⅛ inch thick, using a sharp knife or mandoline.

Lay the slices flat on a cutting board and pat both sides dry with paper towels. This step helps the zucchini roast instead of steam. Aim for 18 to 24 slices so you get plenty of rolls.

Step 2: Season and roast the zucchini

Place the zucchini slices in a single layer on the lined baking sheet. Brush both sides lightly with olive oil, then sprinkle with salt, pepper, garlic powder, and smoked paprika. Coat them evenly so every roll tastes seasoned.

Roast in the hot oven for 8 to 10 minutes until the slices look tender and lightly golden at the edges. Flip the slices halfway through so they cook evenly. Pull them out when they feel flexible but not mushy.

Step 3: Cool the zucchini

Transfer the roasted slices to a plate or clean tray. Spread them out so they cool faster. Let them reach room temperature so they hold their shape when you roll them with guacamole.

If you feel short on time, place the tray in the fridge for 5 to 10 minutes. Do not stack hot slices or they will steam and turn too soft.

Step 4: Mix the guacamole filling

Cut the avocados in half, remove the pits, and scoop the flesh into a small mixing bowl. Mash with a fork until mostly smooth with a few small chunks. Add red onion, jalapeño, cilantro, lime juice, tomato, garlic, cumin, and salt.

Stir everything until it looks well combined and creamy. Taste and adjust with more lime or salt until the flavor pops. Keep the guacamole covered with plastic wrap pressed directly on the surface while you set up the zucchini so it stays bright green.

Step 5: Assemble the zucchini rolls

Lay a cooled zucchini slice on your cutting board with the wider end closest to you. Spoon about 1 to 2 teaspoons of guacamole onto the end near you and spread it in a thin layer across the first third of the slice. Do not overfill or the roll will burst.

Roll the zucchini up snugly around the guacamole, starting from the filled end and working away from you. Secure the roll with a toothpick if you plan to move it to a platter. Repeat with the remaining slices and guacamole.

Step 6: Garnish and serve

Arrange the Roasted Zucchini Rolls with Guacamole on a serving plate. Sprinkle with extra cilantro and a little crumbled queso fresco or feta if you like a salty finish. Add thin radish slices or extra jalapeño on top for color and a bit more crunch.

Serve with lime wedges so people can squeeze fresh juice over their rolls. Bring them to the table soon after assembly for the best flavor and texture.

Variations I've Tried

Spicy chipotle version
Stir a teaspoon of finely chopped chipotle in adobo into the guacamole for a smoky, spicy kick. Skip the jalapeño if you use chipotle since it brings plenty of heat.
Greek style zucchini rolls
Swap guacamole for a mix of mashed avocado, crumbled feta, lemon juice, chopped cucumber, and dill. This version tastes bright and tangy and pairs nicely with grilled chicken or fish.
Caprese inspired rolls
Spread a thin layer of mashed avocado with basil, then tuck in a tiny piece of fresh mozzarella and a sliver of cherry tomato before rolling. Drizzle with a little balsamic glaze right before serving.
Protein packed snack
Add a spoonful of finely chopped cooked shrimp or shredded rotisserie chicken into the guacamole. This turns the Roasted Zucchini Rolls with Guacamole Recipe into a light lunch instead of just an appetizer.

How to Serve Roasted Zucchini Rolls with Guacamole Recipe

Serve Roasted Zucchini Rolls with Guacamole Recipe on a big platter with lime wedges, extra cilantro, and maybe a sprinkle of queso fresco for color. Pair them with crunchy tortilla chips, baked pita chips, or crisp veggie sticks so people can scoop up any extra guacamole. These rolls sit nicely beside grilled chicken, tacos, or a big salad for a lighter dinner. Offer cold drinks like sparkling water with lime, iced tea, or a fruity mocktail to keep everything fresh and bright.

How to store

Short term in the fridge
Store assembled rolls in a single layer in an airtight container for up to 1 day. Press plastic wrap gently over the top to limit air contact and slow browning.
Storing components separately
Keep roasted zucchini slices in a sealed container in the fridge for up to 3 days. Store guacamole in a small container with plastic wrap pressed directly onto the surface for up to 1 to 2 days. Assemble rolls right before serving for the best texture.
Freezer guidance
Skip freezing assembled rolls since avocado and zucchini both lose texture and turn watery after thawing. You can roast zucchini in advance and freeze the slices between parchment layers for up to 2 months, then thaw in the fridge and pat dry before filling.
Reheating tips
Enjoy these rolls chilled or at room temperature since reheating does not suit guacamole. If you chilled the roasted zucchini slices before assembly, let them sit at room temperature for 10 to 15 minutes before you roll so they feel flexible and not stiff.