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  • Prep-time: / Ready In:
  • Makes 12 roll-ups

Impress the guests at your next soirée with these delectable squash roll-ups. Slices of fresh veggies and a hearty slather of savory hummus are tucked inside thin layers of zucchini and yellow summer squash. Fresh parsley adds a bright herbal flavor while scallions bring a subtle oniony tang. Skewer each roll-up with a toothpick, and serve with extra hummus to dip them in! Apart from being a great party snack, these tasty veggie wraps are great to pack in school lunches or take to work to nosh on in the afternoon.

Tip: You’ll need a mandoline or a sharp vegetable peeler to create thin sheets of zucchini and yellow squash for these crunchy roll-ups.

Check out more of our favorite summer squash recipes!

Summer Squash Roll-Ups on a light blue plate with clear water glasses


  • 1 medium zucchini
  • 1 medium yellow squash
  • 2 to 3 radishes
  • 1 8-oz. container purchased oil-free hummus
  • 1 stalk celery, cut into 2-inch matchsticks
  • 1 carrot, cut into 2-inch matchsticks
  • 1 red bell pepper, cut into 2-inch matchsticks
  • 2 scallions, cut into 2-inch matchsticks
  • 12 small parsley sprigs


  1. Cut zucchini and yellow squash into six long 3-millimeter-thin sheets each using a mandoline or a sharp vegetable peeler. Cut the radishes into paper-thin coins using the same tool.
  2. Lay one of the squash sheets horizontally on a cutting board. Arrange 3 radish slices along the top left side of the sheet so that half of the radishes extend above the sheet. Spread 1 teaspoon hummus over the squash and the parts of radishes that are on the squash.
  3. Place two each celery, carrot, bell pepper, and scallion matchsticks, and one parsley sprig, in the middle of the squash sheet so they align at the bottom edge and extend above the top edge.
  4. Roll up squash sheet from left to right to form a tight roll; secure with toothpicks. Repeat to make 12 total roll-ups. Serve on a platter with remaining hummus.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

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