Name: Roasted Zucchini Rolls with Guacamole Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 3 medium zucchini, firm and straight, about 8 inches each; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika or regular paprika; 1/4 teaspoon chili powder or cayenne, optional for heat; 2 medium ripe avocados; 2 tablespoons finely minced red onion; 1 small jalapeño, seeded and minced (use half for mild heat); 2 tablespoons chopped fresh cilantro; 1 lime, juiced; 1/4 teaspoon kosher salt, more to taste; 1/8 teaspoon ground cumin, optional; 1 small Roma tomato, seeded and finely diced; 2 tablespoons crumbled feta or cotija cheese, optional; extra chopped cilantro, for garnish; lime wedges, for serving; hot sauce or salsa, on the side

Roasted Zucchini Rolls with Guacamole Recipe tastes fresh, smoky, creamy, and a little bit zesty, like summer on a platter. It works perfectly for anyone who wants a lighter appetizer or snack that still feels fun and a bit fancy, and you can finish the whole thing in about 40 minutes. I first made these when I tried to impress friends with “healthy party food” and ended up eating half the tray in the kitchen.

Why You Should Try This Roasted Zucchini Rolls with Guacamole Recipe

These roasted zucchini rolls hit that sweet spot between light and satisfying. The zucchini tastes slightly smoky and caramelized, and the guacamole brings creamy richness with bright lime and cilantro.

You can serve them as a low carb appetizer, a veggie side, or a fun snack for game night. Kids usually treat them like finger food sushi, which counts as a parenting win in my book.

“These Roasted Zucchini Rolls with Guacamole taste like tiny veggie tacos in roll form, and they disappear from the plate in minutes. ★★★★★”

Ingredients You’ll Need

Zucchini & Roasting

3 medium zucchini, firm and straight, about 8 inches each
2 tablespoons olive oil (use avocado oil if you prefer a higher smoke point)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika or regular paprika
¼ teaspoon chili powder or cayenne, optional for heat

Guacamole Filling

2 ripe avocados, medium size
2 tablespoons finely minced red onion
1 small jalapeño, seeded and minced (use half for mild heat)
2 tablespoons chopped fresh cilantro
Juice of 1 lime, plus extra to taste
¼ teaspoon kosher salt, more to taste
⅛ teaspoon ground cumin, optional but tasty
1 small Roma tomato, seeded and finely diced (or use canned petite diced tomatoes, drained well, as a pantry shortcut)

Toppings & Garnishes

2 tablespoons crumbled feta or cotija cheese, optional
Extra chopped cilantro
Lime wedges
Hot sauce or salsa on the side

Substitution Ideas

Use yellow squash in place of zucchini if that looks better at the store.
Swap cilantro with flat leaf parsley if you dislike cilantro.
Use store bought guacamole when you feel short on time, just brighten it with extra lime juice and a pinch of salt.
Add a spoonful of Greek yogurt to the guacamole for extra creaminess and protein.

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
Small spoon for filling
Toothpicks or small skewers to secure the rolls

Tips & Tricks

Slice the zucchini lengthwise into thin, even strips about ⅛ inch thick so they roll easily without cracking.
Use a mandoline on the thinnest safe setting if you struggle with even slices, and always use the hand guard.
Salt the zucchini slices lightly and pat them dry if they release a lot of moisture, so they roast instead of steam.
Line the baking sheet with parchment so the slices do not stick and tear when you roll them.
Roast the zucchini until flexible and lightly golden at the edges, not crispy, so they roll without breaking.
Let the roasted zucchini cool to room temperature before you add guacamole so the filling stays bright and fresh.
Mash the avocados just until chunky for better texture inside the rolls.
Taste the guacamole and adjust lime and salt before you start filling, since you cannot mix it once inside the rolls.
Do not overfill the slices; use about 1 to 1½ teaspoons per roll so they stay neat and hold their shape.
Use toothpicks to secure each roll if you plan to transport them or serve them on a buffet.

How to Make Roasted Zucchini Rolls with Guacamole Recipe

Step 1: Prep the Zucchini

Preheat your oven to 400°F and line a baking sheet with parchment. Rinse the zucchini, trim the ends, and slice them lengthwise into thin planks about ⅛ inch thick. Aim for 18 to 24 slices total so you get plenty of rolls.

Lay the slices flat on the cutting board and lightly sprinkle them with a pinch of salt. Let them sit for 5 to 10 minutes so they release a bit of moisture. Pat them dry with a paper towel.

Step 2: Season and Roast

Place the zucchini slices in a single layer on the lined baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, smoked paprika, and chili powder if you like heat. Rub the seasonings over the slices so they coat both sides.

Slide the tray into the oven and roast for 8 to 10 minutes. Flip the slices and roast another 5 to 7 minutes until they look tender, flexible, and lightly golden at the edges. Remove the tray and let the slices cool completely on the pan.

Step 3: Mix the Guacamole

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

Stir everything together and taste a small spoonful. Add more lime or salt if the flavor needs a boost. Keep the bowl covered with plastic wrap pressed directly on the surface while the zucchini cools so the guacamole stays bright.

Step 4: Assemble the Rolls

Place one cooled zucchini slice on the cutting board with the wider end closest to you. Spoon about 1 to 1½ teaspoons of guacamole onto the end nearest you and spread it gently in a small strip. Roll the zucchini up snugly around the filling.

Set the roll seam side down on a serving plate. Repeat with the remaining slices and guacamole. Use toothpicks to secure the rolls if you plan to move the platter around or pack them for a party.

Step 5: Garnish and Serve

Sprinkle the rolls with crumbled feta or cotija if you use cheese. Add extra chopped cilantro over the top for color. Serve the Roasted Zucchini Rolls with Guacamole Recipe with lime wedges and a small dish of salsa or hot sauce on the side.

What to Serve with Roasted Zucchini Rolls with Guacamole Recipe

Serve these roasted zucchini rolls with a big bowl of tortilla chips and extra guacamole for anyone who wants more dip. Pair them with grilled chicken, black bean tacos, or a simple rice and bean bowl for a complete meal. Add a crisp green salad with corn and tomatoes to keep the fresh, summery vibe.

Offer sparkling water with lime, iced tea, or a fruity mocktail to match the bright flavors. Kids usually enjoy them with simple cheese quesadillas on the side.

Storage Options

Store leftover Roasted Zucchini Rolls with Guacamole Recipe in an airtight container in the fridge for up to 24 hours for best texture.
Keep the rolls in a single layer or separate layers with parchment so they do not stick together.
Store extra guacamole separately with plastic wrap pressed onto the surface and use it within 1 to 2 days.
Skip freezing these rolls, since zucchini and guacamole both turn watery and mushy after thawing.
Reheat gently in a low oven at 300°F for 5 to 7 minutes if you want them slightly warm, then add a fresh squeeze of lime before serving.