Slice zucchini into long thin strips, then lay out on fresh paper towels and coat with layer of salt, then let them sit for about 15 minutes. This helps to sweat the water out. After the 15 minutes, apply pressure with a paper towel to remove some of that moisture.

Meanwhile, preheat oven to 400 degrees, peel sweet potatoes and chop into small stubby fries, approx 1-1.5 inches long.

Spray pan with coconut oil cooking spray, lay sweet potatoes flat and bake 10 minutes. Remove pan, flip sweet potato wedges and cover in light layer of salt, pepper and smoked paprika. Bake additional 3 minutes or until soft.

Once the zucchini has "sweat" for approximately 15 minutes, grill each slice on an indoor grill pan {stove top} or outdoor grill until soft (approx 3-4 minutes each side). Sprinkle with salt and pepper {you may want to blot the cooked zucchini with a dry paper towel to remove any extra moisture}.

Add sweet potato wedges and avocado slices to zucchini pieces and roll up, not too tight, sprinkle with additional salt, pepper and smoked paprika as desired.