Description
Easy No-bake Low Carb Zucchini Roll Ups with guacamole, carrots, celery and mixed greens stuffed in a whole peperoncini!
Ingredients
- 1 Large Zucchini (long And Thin, Preferably)
- 1 Medium Carrot
- 1 stalk Celery
- 1 jar (16 Oz. Size) Peperoncini
- 6 ounces, weight Guacamole
- ⅓ cups Mixed Greens
- Fresh Dill
Preparation
Using a peeler, slice zucchini lengthwise on all sides, avoiding the center. Basically, make 3-4 slices on one side and move on to the opposite side, then the remaining two sides until you have about 20 slices. (Don’t discard the middle, just add it to your next skillet meal.) Set aside.
Using a mandoline slicer, cut carrots and celery into thin strips. Set aside.
Cut the top part off each peperoncini. Make a cut on one side to open and remove seeds.
On a flat surface, place one zucchini strip. Spread a dab of guacamole on one end. Place a peperoncini on top of the guacamole, open side up. Fill the pocket hole of the peperoncini with guacamole. Add 1-2 mixed green leaves, 3 strips of carrots, 1-2 strips of celery, fresh dill and roll tightly until you reach the end of the zucchini. If you need help keeping the zucchini rollups tight in place, add another dab of guacamole on the end part of the zucchini to stick together. Repeat with remaining ingredients.
Serve cold and refrigerate leftovers for up to 24 hours. The guacamole will darken after this time.
