Easy low carb no bake zucchini rolls with guacamole, carrots, celery and mixed vegetables stuffed into a whole peperoncini!
- 1 Large zucchini (preferably long and thin)
- 1 Medium carrot
- 1 rod Celery
- 1 jar (16 Oz. Size) Peperoncini
- 6 ounces, weight Guacamole
- ⅓ cups mixed greens
- fresh dill
Using a vegetable peeler, cut the zucchini lengthwise on all sides, avoiding the center. Basically, make 3-4 slices on one side and move to the opposite side, then to 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 mandolin, cut the carrots and celery into thin strips. Put aside.
Cut the top part of each peperoncini. Make an incision on one side to open and remove the seeds.
On a flat surface, place a strip of zucchini. Spread a dab of guacamole on one end. Place a peperoncini on the guacamole, open side up. Fill the pocket hole of the peperoncini with guacamole. Add 1-2 mixed green leaves, 3 carrot strips, 1-2 celery strips, fresh dill and roll tightly until you reach the end of the zucchini. If you need help keeping the zucchini wraps in place, add another dab of guacamole to the end of the zucchini to stick them together. Repeat with the remaining ingredients.
Serve cold and refrigerate leftovers for up to 24 hours. The guacamole will darken after this time.