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Holiday Party Finger Food: Gluten-Free Zucchini Rolls

Ambra Torelli
Prep Time 20 mins
Total Time 20 mins
Course Appetizer
Servings 24 bites


For the Filling:

  • 2 cans 320 gr Tuna in Olive Oil
  • *1 tbsp Maille Dijon Originale Mustard *
  • *80 gr Dairy Free Cream Cheese * sub with AIP Coconut Yogurt on the AIP
  • 12 Walnuts

For the Zucchini Buds:

  • 2 large Organic Zucchini
  • 3 sprigs of fresh Mint
  • 24 Red Currants

For the Mustard Dipping Sauce:

  • 2 tbsp Extra Virgin Olive Oil
  • *2 tbsp Maille Dijon Originale Mustard *
  • 2 tbsp full fat Coconut Milk


  • Prepare the filling by mixing all ingredients together in a small bowl.
  • Wash the zucchini, dry them with a paper towel and cut off the ends. Using a large potato peeler or a mandolin, cut your zucchini into thin slices.
  • Spread some of the tuna and mustard filling on a strip of zucchini, lay 2 mint leaves on top, then roll it up in a bud-like shape.
  • Pierce a berry of red currant with a toothpick and insert it diagonally in the zucchini bud to keep it rolled.
  • Repeat until you rolled up all of tour zucchini buds and dispose in a platter.
  • Lastly, combine all ingredients for the dipping sauce in a small bowl, mix well and place it in the middle of the platter before serving.