These little grilled zucchini roll-ups appetizer is filled with creamy snow crab and a tangy, herb-infused filling, with the perfect contrast between the smoky, charred zucchini and the smooth, savory interior. My personal favorite appetizer for summertime BBQs!
Summer entertaining should be about enjoying the company of friends and family, not sweating over a hot stove while everyone else is outside chatting. That’s exactly why I love making zucchini roll-up appetizers: they’re fresh, light, and easy to prepare by throwing the zucchini slices on the grill (or pan) while enjoying good company and even better weather.
When I first started making these, I experimented with different fillings: cream cheese alone was too heavy, ricotta lacked flavor, and plain crab felt like it needed something more. After a few tries, I landed on a mix of snow crab, fresh herbs, and just enough dairy to bind it all together without overpowering the delicate sweetness of the crab (if also added avocado hummus which was pretty good). As for the zucchini, I knew from experience that grilling it was the best option.
Grilling zucchini outside lets me be part of the party while still preparing something impressive. For a complete summer spread, I love pairing these roll-ups with fresh, vibrant drinks too cool off with like my non-alcoholic passion fruit margarita or virgin strawberry watermelon margarita.
Grilled Zucchini Roll-Ups Ingredient Highlights:
Getting the Zucchini Just Right
The key to perfect zucchini roll-ups is selecting the right zucchini. Look for medium-sized ones—they should be firm, with glossy, deep green skin. Avoid oversized zucchini, as they tend to be watery and have too many seeds. Slice them evenly into long, thin strips using a mandoline or a sharp knife. If the slices are too thick, they won’t roll well; too thin, and they’ll fall apart.
Grilling is the best way to prepare the zucchini for rolling. A hot grill gives them a slight char while keeping them tender and pliable. If you prefer, a stovetop grill pan works too, but I enjoy doing it outdoors. Brush each strip with a little olive oil before grilling for about 2 minutes per side, just until they have light grill marks and are soft enough to bend.
Be careful not to overcook the zucchini. If it becomes too soft, it will be difficult to roll and may fall apart.
Preparing Snow Crab
You can use either canned or cooked fresh snow crab for this recipe. If you’re using canned, be sure to drain it well and remove any excess liquid to avoid making the filling watery. Fresh snow crab has a slightly sweeter taste and firmer texture but requires a bit more prep—carefully picking through to remove any remaining shells. Either way, mix the crab with the filling ingredients gently so it doesn’t break apart too much.
How to Make Zucchini Roll-Ups
Prepare the Filling
In a bowl, combine the snow crab with a mixture of cream cheese (or a lighter alternative like Greek yogurt), fresh lemon juice, minced garlic, chopped fresh herbs like dill or chives, and a pinch of salt and pepper. Stir everything together until smooth but not overmixed—you want some texture to the filling. Taste and adjust seasoning as needed with salt and freshly ground black pepper.
Grill the Zucchini
Wash and slice the zucchini lengthwise. Next, heat an outdoor grill or stovetop grill pan to medium-high heat. Lightly brush both sides of the thinly sliced zucchini with olive oil and grill for about 2 minutes per side until they have light grill marks and are soft enough to roll. Transfer to a plate and let them cool slightly.
Assemble the Roll-Ups
Take a grilled zucchini strip and spread a small amount of the crab filling along one end. Gently roll it up and place it seam-side down on a serving tray. Repeat with the remaining slices. If the rolls start to unravel, secure them with a toothpick.
Serve and Enjoy
Arrange the zucchini roll-ups on a platter and drizzle with extra lemon juice or a light balsamic glaze for added flavor. Serve immediately, or chill for 15–20 minutes before serving your side dish if you prefer them cold.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Because zucchini releases moisture over time, the rolls might soften slightly, but they’ll still taste great. If you need to prepare them ahead, keep the filling separate and assemble just before serving to maintain the best texture.
Grilled Zucchini Roll-Ups Recipe Tips
Cut the Zucchini: If the slices are too thin, they may tear or fall apart when rolling, while slices that are too thick will be difficult to bend without breaking. Using a mandolin slicer can help ensure consistent thickness for even grilling and easy rolling.
Grill With Care: Don’t overcook the zucchini. Grilling it for about 2 minutes per side should soften it without making it too mushy. If the zucchini slices become too soft, they won’t hold up when you roll them, so keep an eye on the grill.
Roll Carefully: Don’t overstuff the zucchini strips with filling. A small amount along the end will ensure the rolls stay intact without unraveling. If needed, secure with a toothpick for easy serving.
Drinks to Enjoy with this Appetizer
These zucchini roll-up appetizers are the perfect way to keep summer entertaining effortless and enjoyable. By grilling the zucchini outside instead of cooking over a hot stove, you stay part of the party while preparing a dish that’s both elegant and refreshing. Whether served at a backyard barbecue or an intimate gathering, these bite-sized treats are sure to impress without the hassle.
As this appetizer is light and made with summertime ingredients, so I recommend pairing it with a light, airy mocktail. Something like my thyme cranberry orange mocktail is the perfect amount of flavor, whilst not being overpowering. Alternatively, I quite enjoy this color changing butterfly pea flower mocktail is a great party trick to entertain the guests with.
Zucchini Roll-Ups Appetizer Recipe with Snow Crab
Ingredients
- 2 Large Zucchini
- 2 tablespoon canola oil (30 ml)
- 1 avocado medium semi-firm
- ½ cup red pepper hummus (125 ml)
- ¾ cup freshly cooked or canned cooked snow crab meat (175 ml)
- 2 red Thai chillies finely diced OR ½ teaspoon red pepper flakes
- ½ medium red onion finely diced
- Hot sauce for serving
Instructions
- Using a mandolin or vegetable peeler, thinly slice the zucchinis into six to eight long strips.
- In a nonstick saute pan over medium-high heat, warm the canola oil. Working in batches, add the zucchini strips without overlapping them, and cook for 30 to 60 seconds per side, or until slightly cooked and soft. You can also cook these on a hot grill, 60 seconds per side. Transfer the zucchini slices to a plate, cover loosely with plastic wrap, and place in the refrigerator until needed.
- Cut the avocado into ¼ inch (6 mm) cubes and set aside.
- Lay the thin slices of zucchini out flat on a working surface. Spread one side of each strip with hummus and add a layer of crab meat, avocado cubes, chillies and onions. Starting from one end, slowly roll the zucchini strips, tightly folding in the crab mixture. You can close this with a toothpick, or just leave the end tucked underneath.
- Serve cold with your favourite hot sauce.
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