Name: Roasted Zucchini Rolls with Guacamole Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 3 medium zucchini, ends trimmed; 2 tablespoons olive oil; 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 2 ripe avocados; 2 tablespoons red onion, finely minced; 1 small jalapeño, seeded and finely minced; 2 tablespoons fresh cilantro, chopped; 1 lime, juiced; 1 small clove garlic, finely grated or minced; 1/4 teaspoon ground cumin; 1/2 teaspoon salt, plus more to taste; freshly ground black pepper, to taste; 1/4 cup crumbled queso fresco or feta; 1/4 cup finely diced tomato or halved cherry tomatoes; 2 tablespoons toasted pepitas or chopped toasted almonds; hot sauce or chili flakes, for topping; extra lime wedges, for serving

Roasted Zucchini Rolls with Guacamole Recipe tastes creamy, smoky, fresh, and a little bit fancy even though it uses simple ingredients. It works perfectly for weeknight dinners, meal prep lunches, or a fun appetizer, and you can finish the whole thing in about 40 minutes. I tested this on my own family of picky eaters, and they inhaled the tray before I could photograph the last roll.

Why You Should Try This Roasted Zucchini Rolls with Guacamole Recipe

These roasted zucchini rolls pack all the satisfaction of a cheesy baked dish with the brightness of fresh guacamole. You get tender, caramelized zucchini on the outside and cool, zippy avocado filling inside, so every bite hits creamy, smoky, and tangy notes at once.

The recipe works for gluten free, low carb, and vegetarian eaters without feeling like “diet food.” You can serve it warm or at room temperature, so it fits potlucks, packed lunches, or a snack straight from the fridge when you wander into the kitchen at 10 p.m.

“These Roasted Zucchini Rolls with Guacamole taste like little avocado tacos in veggie form, and I could eat the whole pan by myself. ★★★★★”

Ingredients You’ll Need

Zucchini & roasting

3 medium zucchini, ends trimmed
- Choose firm zucchini with shiny skin and no soft spots.
- Smaller to medium zucchini roll more easily than giant ones.
2 tablespoons olive oil
- Use extra virgin for more flavor or light olive oil if that is what you keep in the pantry.
½ teaspoon fine sea salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
- This gives a subtle smoky flavor that mimics grilled zucchini.
¼ teaspoon garlic powder
- Pantry shortcut when you do not want to mince extra garlic.

Guacamole filling

2 ripe avocados
- Hass avocados work best because they mash creamy and rich.
2 tablespoons finely minced red onion
- Yellow onion works in a pinch, but red onion gives better color and a mild bite.
1 small jalapeño, seeded and finely minced
- Use half for mild heat or keep some seeds for extra kick.
2 tablespoons chopped fresh cilantro
- If you dislike cilantro, swap with flat leaf parsley and add a pinch of dried oregano.
Juice of 1 lime
- Bottled lime juice works if fresh limes hide from you at the store.
1 small clove garlic, finely grated or minced
¼ teaspoon ground cumin
½ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

Optional mix ins & toppings

¼ cup crumbled queso fresco or feta
¼ cup finely diced tomato or halved cherry tomatoes
2 tablespoons toasted pepitas or chopped toasted almonds
Hot sauce or chili flakes to sprinkle on top
Extra lime wedges for serving

Equipment

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 and rolling
Tongs or spatula

Tips & Tricks

Slice zucchini lengthwise into thin strips, about ⅛ inch thick, so they roll easily without cracking.
Use a mandoline on the thinnest stable setting if you want perfectly even slices, and always use the safety guard.
Salt the zucchini lightly before roasting so it releases some moisture and caramelizes instead of steaming.
Roast the zucchini until flexible and lightly browned at the edges so the rolls hold shape and taste slightly smoky.
Cool the roasted zucchini strips to room temperature before filling so the guacamole stays bright and fresh.
Mash the avocados just until chunky for texture, not completely smooth like baby food.
Taste the guacamole and adjust lime, salt, and jalapeño before you start rolling, since seasoning matters more in a simple recipe.
Do not overfill each strip; use about 1 to 1½ teaspoons of guacamole so the rolls stay neat and do not burst.
Roll from the narrower end of the zucchini strip to the wider end so the roll looks tidy and sits upright.
Pack the finished rolls snugly in the serving dish so they support each other and do not unravel.
Add cheese only if everyone eats dairy; otherwise keep it on the side as a sprinkle.
Serve some extra guacamole in a small bowl so people can dip the rolls or spoon more on top.

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, pat them dry, and trim the ends. Slice each zucchini lengthwise into thin planks about ⅛ inch thick, using a sharp knife or mandoline.

Lay the slices flat and check thickness. If a slice feels stiff and thick, shave a little more so it bends without breaking. You want long, flexible strips that roll easily.

Step 2: Season and roast the zucchini

Arrange the zucchini slices in a single layer on the prepared baking sheet. Brush or drizzle both sides lightly with olive oil, then sprinkle with salt, pepper, smoked paprika, and garlic powder. Rub the seasonings gently into the slices so each piece gets flavor.

Roast the zucchini for 10 to 12 minutes, flipping halfway, until the slices look tender and lightly browned at the edges. Pull any thin slices that cook faster and set them aside on a plate. Let all the roasted zucchini cool to room temperature while you make the guacamole.

Step 3: 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 the red onion, jalapeño, cilantro, lime juice, garlic, cumin, salt, and pepper.

Stir until everything combines evenly. Taste and adjust seasoning with more lime, salt, or jalapeño as you like. If you plan to hold the guacamole for a bit, press plastic wrap directly on the surface to slow browning.

Step 4: Assemble the roasted zucchini rolls

Lay a cooled zucchini strip flat on a cutting board. Spoon about 1 to 1½ teaspoons of guacamole onto one end of the strip, leaving a small border so it does not squish out. If you use cheese, sprinkle a tiny pinch of queso fresco or feta over the guacamole.

Roll the zucchini strip up gently but firmly, starting at the filled end and rolling toward the plain end. Place the roll seam side down on a plate or serving dish. Repeat with the remaining zucchini strips and guacamole, packing the rolls close together so they stay upright.

Step 5: Garnish and serve

Once you fill and roll all the zucchini, add toppings. Sprinkle the rolls with extra cilantro, more cheese if you like, and toasted pepitas or nuts for crunch. Add diced tomato or cherry tomato halves around the rolls for color and freshness.

Drizzle a little hot sauce or sprinkle chili flakes over the top if you enjoy heat. Serve the Roasted Zucchini Rolls with Guacamole Recipe right away, or chill them for 15 to 20 minutes if you prefer them cooler. Set out extra lime wedges and a small bowl of leftover guacamole on the side.

What to Serve with Roasted Zucchini Rolls with Guacamole Recipe

Serve these roasted zucchini rolls with a simple side of black beans or pinto beans for extra protein and fiber. They also pair nicely with cilantro lime rice, quinoa, or a basic mixed green salad with a citrus vinaigrette. Kids often enjoy them with tortilla chips on the side, since they can scoop up any extra guacamole. Add sliced fruit like mango, pineapple, or watermelon for a bright, refreshing finish to the meal.

Storage Options

Store leftover Roasted Zucchini Rolls with Guacamole in an airtight container in the fridge for up to 2 days.
Press plastic wrap gently over the tops of the rolls before closing the lid to limit air contact and slow avocado browning.
Keep any extra guacamole in a separate small container, cover the surface with plastic wrap, and refrigerate for 1 to 2 days.
Reheat the zucchini rolls very lightly in a low oven at 300°F for 5 to 7 minutes if you want them just warm, or enjoy them straight from the fridge for a cool snack.