Easy Zucchini Roll Appetizer with Guacamole: Easy Summer Appetizer
Cold zucchini roll appetizers are fresh, no-cook zucchini rolls made with thin ribbons of zucchini rolled around creamy guacamole. The zucchini brings a cool, watery crunch, and the guacamole brings the richness, so each bite lands somewhere between a vegetable and a real bite of food.
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These roll-ups are perfect finger food, and an easy summer appetizer to make ahead since nothing needs to be cooked. Just slice, fill, and roll. That makes them a good fit for potlucks, or anytime you want something light on the table without turning on the oven.
Recipe Highlights
- No-cook, make-ahead – just slice, fill, and roll. Nothing touches a stove or oven.
- Two main ingredients – raw zucchini ribbons and guacamole, plus whatever garnish you have on hand.
- Swap the filling and it’s a different appetizer – hummus, whipped feta instead of guacamole, and you’ve got a completely different roll.
Ingredient Notes
- Zucchini – Choose small to medium zucchini, firm with shiny, unblemished skin. Larger zucchini tend to have more seeds and a spongier center, which makes thinner slicing and rolling harder. Yellow squash works too.Tip: To avoid soggy zucchini, smaller is best, and pat the ribbons dry.
- Guacamole – Homemade or store-bought both work. If you’re making your own, this quick guacamole comes together with no extra dishes.
- No guacamole on hand? Mashed avocado with a squeeze of lime and a pinch of salt gets you most of the way there in a pinch.
- Optional add-ins – Cherry tomatoes, red onion, jalapeño, and cilantro all work stirred into the guacamole itself or scattered on top before serving.
How To Make Zucchini Roll Appetizers
- Prep: Rinse and dry the zucchini, then use a vegetable peeler, mandoline slicer, or sharp knife to slice it lengthwise into thin ribbons. Pat them dry with a paper towel.
- Spread the Guac: Lay out a zucchini ribbon and spread a spoonful of guacamole over it.
- Roll: Roll it up gently and set it seam side down on a platter. Repeat with the rest. If a roll feels flimsy or won’t hold its shape, use toothpicks to secure it.
- Garnish: Add chopped tomatoes, pickles, roasted red peppers or olives, then chill until ready to serve.
Make Zucchini Rolls Your Way
With just two ingredients: zucchini as the base and the guac as the filling, these roll-ups are pretty versatile. Here are a few ways to switch up these zucchini roll-ups to make them your own:
Base – yellow squash, cucumbers, or carrts will also work. Try mixing the for color.
Filling – Guac can be swapped with, hummus, cream cheese, ricotta cheese, whipped feta or goat cheese. You can also add in some chopped cherry tomatoes, red onion, olives, sun-dried tomatoes or jalapeño into the filling or scatter them over the top before rolling.
Garnish – Top each roll with a slice of olive, tomato, or fresh herbs, like fresh mint or fresh basil.
I like to make these for a light lunch. I don’t always make the guac, I’ll just smash an avocado and add chopped olives and garlic for a quick, healthy lunch.
Want more ideas for switching up flavors and making the most of fresh produce? Read this article.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Serving Suggestions
Serve these roll-ups solo or on a pretty platter alongside sliced fresh veggies or veggie charcuterie board, strawberry crostini or cucumber appetizers and whole-grain crackers for a well-rounded snack board. They’re the perfect finger food for barbecues, potlucks, and lunch boxes, or as a refreshing starter to any meal.
How to Store Zucchini Roll-Ups
Store leftovers in an airtight container in the fridge for up to 24 hours. For best results, line the container with a paper towel to absorb any extra moisture that might make the rolls soggy.
If you want to make the rolls ahead, prep ahead, an hour or two before serving, slice the zucchini into ribbons, and store it annd guacamole separately in the fridge. Assemble just before serving. Avoid freezing, as the texture of both zucchini and guacamole will suffer.
For portable snacks, pack the roll-ups in a snug lunchbox with an ice pack.
Tips for Keeping Them Fresh
- Always keep chilled until ready to eat
- Add a splash of lemon juice to keep the guac fresh and green
- Layer rolls in a single layer to avoid squishing
- Don’t let them sit out too long at room temperature
Want more zucchini ideas? Don’t miss this collection of easy favorites.
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Zucchini Roll Ups with Guacamole
Equipment
- Y shaped Vegetable Peeler
Ingredients
- 1 medium zucchini
- 3/4 cup homemade or store bought [guacamole]
- Garnish such as: Olives, tomatoes or pickles and a side of fresh salsa
Instructions
- Use a Y shaped vegetable peeler to thinly slice 1 medium zucchini
- Spread the guacamole onto the slices of zucchini
- roll up the zucchini ribbons, garnish Garnish such as:
- garnish with olives, tomatoes, or onions
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Zucchini Appetizer Rolls FAQs
To prevent excess moisture, try lightly salting the strips of zucchini with a little bit of sea salt. After 10 minutes pat them dry with a towel or paper towel and assemble the rolls.
Try slicing a little thicker, or slightly steaming the slices to soften them for easy rolling.
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These were really fun to make, and my kids loved them too! Thanks for the fun idea and recipe.
How do they stay together?
Hi Lousie and thank you for your comment. The zucchini rolls should stay together once they are rolled up. If you need extra support, you can stick a toothpick in them.