Zucchini wrapped veggies are a great finger food for any party or barbecue! They go great with our homemade ranch dressing or any other type of vegetable dip! And given the fact these are bite sized with a toothpick already in them, there’s no chance for double dipping! Super bonus! Of course, since these are made only from fresh veggies, they are Whole30 compliant, Paleo, and vegan!
These zucchini wrapped veggies look like they take forever!
They don’t, I promise! Simply peeling the vegetables and then chopping them into the right sizes makes the process go fairly quickly. I generally peel my zucchinis first to determine just how many I need to feed the amount of people I’m aiming for. Since the zucchini is the wrapper for all of these, it’s best to get all those done first. I then peel and chop as many veggies as I think I need to fill all my zucchini wrappers, knowing I have more of all of them in the fridge and can prep more later if I need to. I try not waste anything, but if I end up with leftover veggies for the inside (which I often do), I simply throw them in a stir fry within a day or two.
Oh no! I ran out of zucchini!
NO PROBLEM! Though they will be smaller, thinly peeled carrots can replace the zucchini at the drop of a hat! Simply do the exact same thing but use carrots as the wrapper instead of zucchini.
When I run out of zucchini part way through, or just want to add more color to the overall veggie display, I use carrots as the wrapper. I generally only fill the carrots with one other vegetable. Maybe a few slices of radish or celery. I don’t usually fill the carrots with more carrots… as that seems a little redundant!
Lets go through all the steps!
First, peel your zucchini. I use a Y-peeler for mine. I go from one end to the other, and the Y-peeler slices my zucchini in perfectly thin strips, exactly what I need for these zucchini wrapped veggies.
Second, chop your veggies. Sometimes I peel them and then cut them down to size, sometimes I simply chop them into match-sized pieces. Either way works, I usually tell people to do it whichever way they can do faster.
Third, lay out your zucchini strips and put some veggies on them. For these particular rolls, I did 3 pieces of carrot, 3 pieces of celery, and 3 pieces of radish. You can leave any of those vegetables out, add in different ones, it’s entirely up to you. Just remember that you need to watch how much you put o your zucchini strip. It still needs to be able to roll up and take a toothpick.
Fourth, roll your zucchini, add a toothpick, and enjoy! My family likes these veggie wraps dipped in ranch, but they are fantastic dipped in just about any type of dressing or sauce. I like them in cucumber sauce, and they’re even good in some sweeter sauces! Have fun with the dipping sauce and enjoy this awesome little dish!
- 2 medium sized zucchini
- 2 medium sized carrots
- 2 medium sized celery stalks
- 2 medium sized radishes
- Peel the zucchini into thin strips (using a Y-peeler makes this easy).
- Peel and cut (or just chop) carrots, celery stalks, and radishes into matchstick sized pieces.
- Lay out zucchini strips, add vegetables (usually 3 stick of each veggie is good), roll the zucchini and pop a toothpick through the zucchini to hold it all together.
- Enjoy with your favorite vegetable dipping sauce!