How to make zucchini rolls with cheese and garlic. Zucchini rolls with cheese and garlic - recipes with photos

For fillings, tasty solutions are obvious. Aromatic cheese paste with garlic and herbs. Sliced ​​with bell pepper and cucumber for lovers of raw vegetables. And, of course, chicken breast is the most unpretentious meat, which is very easy to chop and quickly bake.

• Diet bonus! Rolls can be made low-calorie and suitable for weight loss menus. Simply reduce the oil while processing the squash and make a filling paste with plenty of fiber and protein.

Consider the nature of the meal: at a buffet table, the most convenient option is a roll with a skewer.

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How to prepare zucchini plates

Let's start cooking with the main thing: process the key vegetable so that it twists into a spiral without any problems.

Any type of vegetable is suitable for this recipe, including zucchini.

We choose long, not very thin specimens - preferably 19+ cm, approximately the same in thickness.

Wash it thoroughly, remove the top and tip, but don’t peel it! The sandpaper creates a contrasting outline that adds elegance to the twists.

We cut the zucchini lengthwise into thin wide strips and add a little salt. To add salt quickly, but not too much, put the plates in a large bowl, sprinkle with salt and gently mix with your hands.

The thickness of the plates is about 0.5 cm. This is a standard method for a hearty dish, where the zucchini is clearly felt in a juicy ensemble.

How to obtain ultra-thin wafers?

Take a vegetable peeler (peeler) and trim the vegetables into translucent strips no more than 0.3 cm thick. We've already done this.

Usually we leave the thinnest slices for the holiday table. After a short frying, they are very convenient for wrapping the filling in several layers at once. Zucchini serves as cucumbers or bacon.

How to soften zucchini for rolling - 2 ways

Method number 1. Fry in a frying pan.

• We need a wide non-stick frying pan where we heat the oil.
• Do you want to regulate the fat content of your dish? Apply the coating in a thin layer: a silicone brush or a piece of napkin will help.
• If you splashed the oils with all your heart, place the zucchini on a couple of layers of paper napkins to absorb excess fat.

How to fry zucchini without any oil?

A little effort and everything will work out. Just remember to wash the frying surface (with a sponge!) after each batch of vegetables. Then brown soot will definitely not appear on the zucchini from the 2nd and 3rd rounds of frying.

Method number 2. Bake on a baking sheet in the oven.

• Grease a baking sheet with oil. It’s better to use natural cream or coconut (if you decide to monitor the quality of fats in the family menu). With quantity, the same principle as for the frying pan: long live the brush!
• Place the zucchini plates on a baking sheet. Pierce each piece with a fork in several places, especially the dense part without seeds.
• You can coat the slices and top with a small amount of oil, or initially cover the baking sheet with foil.
• Place the baking sheet in a preheated oven (180 degrees) for 4-7 minutes. You know your oven better.
• The goal is to get a soft but springy zucchini, so it's important not to overcook. The fork should go in easily, but not leave wide holes (this happens if the pulp no longer holds its shape).
• If you use foil or grill, to be on the safe side, reduce the time by half and check for doneness earlier.

How to wrap a roll easily and quickly

Most often, a homogeneous mass with a central, colorful fresh vegetable, savory cheese or cooked meat is placed in a roll.

Wrapping the rolls is very easy!

Place a squash plate and spread a smooth paste on it.

If we plan to put weighty pieces of vegetables or meat into the zucchini, then we cut the product into elongated bars and distribute them individually over a uniform layer.

It is most convenient when the length of the central bar is equal to the width of the zucchini wrapper or 1.2-1.5 times greater.

A spinach leaf, like a sail, strips of red pepper, carrots, cucumber, kohlrabi. Make large only what holds its vertical shape well.

Classic filling: with cheese and garlic

For classic babies we need:

• Zucchini (from 18 cm long) - 2 pcs.
• Processed cheese - 2 pcs.
• Garlic - 2-3 cloves
• Tomatoes - 3 pcs. medium size
• Light mayonnaise, preferably homemade - 1 tbsp. spoon
• Dill and other greens (finely chopped) - 3 tbsp. spoons
• Oil for frying

The filling will be 1 block of tomato and a mixture of grated cheese, finely chopped herbs and garlic (we will put it through a press). The recipe for rolls is described step by step in the photo.

Diet sample: even easier and healthier!

Using the recipe described above, replace the processed cheese with unleavened granular cottage cheese (2-5%). By grinding it in a blender with greenfinch, natural yogurt and garlic, we get the ideal filling for diet zucchini rolls. Tasty and healthy!

In one serving - no more than 200 kcal (3 twists)

Meat masterpiece with chicken breast

For a hearty and more labor-intensive recipe we need:

• Zucchini or regular zucchini - 2 pcs.
• Chicken fillet - 1 pc.
• Tomato - 1-2 pcs.
• Sour cream - 100 ml
• Hard cheese - 100 g
• Garlic - 2-4 cloves
• Salt, pepper, oil

You've already realized how easy it is to roll fried zucchini slices.

This sample with popular meat will require more work.

Bake the zucchini strips until softened.

Thin lengthwise slicing of raw chicken fillet. Then it is beaten with the smooth side of the hammer for greater plasticity.

When molding, use a twist in two layers (zucchini, a strip of raw chicken meat, a coating of sour cream and a tomato in the middle). The semi-finished beauties are baked in the oven for 20 minutes, sprinkled with grated cheese and cooked until golden brown for another 10 minutes.

The result is the traditional rich taste of baked vegetables and tender chicken meat under a golden crust of grated hard cheese.

Make way for vitamins! How to make from raw vegetables

When visiting our website, it is easy to notice: we are not dogmatic. Therefore, we do not suppress our appetite for traditional dishes with a nostalgic touch from the menu of family holidays.

And yet we try to make 70-80% of the diet healthy - with various vitamins, dietary fiber, safe fats and proper proteins.

In the summer, recipes bordering on a raw food diet, and even purely raw food ideas, appear on our table much more often. Curiosity is also a driver for a healthy menu!

Raw zucchini rolls are an unpretentious but interesting option.

• To easily roll raw zucchini, just use a vegetable peeler and cut ultra-thin sheets down to 0.3 cm.
• Place the slices on a paper towel, adding salt on top.
• Let stand for 10 minutes, no more (!), so that the vegetables release their juice. This time is enough for the zucchini to become pliable, but remain elastic.
• Dry the strips with napkins and put them to work - roll up a crispy set of raw vegetables.

What fresh vegetables fit perfectly into a roll:

• Long (!) not thick strips of bell pepper, young carrots, cucumber, kohlrabi, seed sprouts, spinach or wild garlic leaves.

The binding element for different fillings can be nut butter or curd cream with spicy herbs.

Look at the photo below. They completely describe rolling raw zucchini. Vitamin decoration for a summer feast - in 20 minutes!

4 more fillings for every taste

We prepare everything effortlessly and easily: the fun wouldn’t be complete without a blender

Curd paste, and in the middle a piece of salted fish (herring, pink salmon, mackerel).

Canned tuna, boiled egg, paprika.

Liver pate with fried onions.

Or a highlight with enhanced benefits - raw nut butter.

It requires:

• Cashews (or walnuts) - 0.5 cups
• Blocks of any fresh vegetables or green leaves

Soak the nuts overnight. This way they will become perfectly tender, juicy and healthy.

In a blender, blend them to a viscous mass, adding water little by little. We like the nut butter to remain structural: the pieces should be felt. Add your favorite spices and herbs: dill and parsley, cilantro, mint, basil and thyme.

In the middle of the handsome man we put a thin block of fresh vegetable (cucumber, tomato, pepper, carrot) or a leaf of wild garlic, curly lettuce, a couple of sprigs of parsley/cilantro.

Without a doubt, we have not covered even half of the wonderful examples of culinary thought. For such simple and beautiful solutions, the horizons of imagination are endless!

P.S. Ready-made zucchini plates - on hand all year round

It is enough to preserve vegetables in thin slices. The simplest solution to make your holiday table delight gourmets in any weather, for the New Year and spring celebrations!

The slices will turn out soft and savory. Know yourself - open the jar and wrap up little masterpieces. And then there are many solutions. Leave the twist as is, garnish with sauce, or bake under cheese shavings.

For 4 half-liter seamers:

• Zucchini - 4-5 pieces (up to 700 g)

For filling:

• Vinegar, 9% - 2-3 teaspoons per jar
• Water - about 800 ml
• You can also use your favorite marinade for vegetables with sugar, salt, vinegar/lemon.

Remove the plates with a vegetable peeler and twist them as shown in the photo. Place in sterile jars. Pour boiling water over it. Add vinegar to each container.

Briefly sterilize under clean lids and you can roll up. For a 500 ml batch - 7 minutes from boiling water.

To cut the zucchini, we will use a special grater for shredding cabbage. With such a grater, the zucchini tongues turn out thin and even. If you don’t have such a grater, then the zucchini can be carefully cut with an ordinary knife.

To prepare the batter, beat a couple of eggs into a fluffy foam.

Sift flour along with salt onto a flat plate. First roll the zucchini in flour, then dip in the egg batter.

Fry the zucchini in a well-heated frying pan with vegetable oil. If the zucchini is thinly sliced, then 1-2 minutes on each side will be enough.

If the fried zucchini turns out to be too greasy, then before wrapping the filling in them, dip each zucchini with a paper towel. We do this quickly so that the zucchini does not cool down.

The garlic sauce can be made ahead of time or while roasting. Add chopped garlic and finely chopped herbs to mayonnaise. If desired, you can add a little ground pepper or other spices.

Cut the tomatoes into slices and hard cheese into small pieces.

Lubricate the zucchini tongue with garlic sauce.

Place a piece of tomato and cheese on the top edge of the zucchini. If the zucchini is hot, the cheese will melt a little and taste better.

Roll the zucchini with the filling into a tight roll.

If the snack opens, it can be secured with a toothpick or skewer. Before serving, cool the appetizer in the refrigerator. Bon appetit!

Stuffed rolls are a great idea for a holiday table or a simple weekday snack. They look very attractive when served, are quickly and conveniently absorbed and make it easy to satisfy your hunger or whet your appetite, depending on the situation. In addition, snack rolls made from a variety of vegetables carry many benefits and do not contain too many calories, which allows you to include them in your diet when losing weight and dieting with a clear conscience.

The combination of fried vegetables with a delicate and piquant cheese filling is simply a classic of the genre that never gets boring and is liked by everyone without exception. Therefore, today we will prepare zucchini rolls with cheese. This delicious appetizing dish is prepared very simply and quickly, and is very inexpensive, especially during the zucchini season. The filling of melted cheese, herbs and hot garlic harmonizes perfectly with the soft delicate taste of fried zucchini, making this dish a universal appetizer for all occasions. Zucchini rolls with cheese prepared according to this simple recipe are great pleasure and obvious benefits for you and your loved ones!

Useful information How to cook zucchini rolls with cheese, garlic and herbs - a recipe for a vegetable zucchini snack with step-by-step photos

INGREDIENTS:

• 2 medium zucchini (600 g)
• 2 processed cheeses of the “Friendship” type (180 g)
• 3 – 4 cloves of garlic
• 2 tbsp. l. mayonnaise
• dill, parsley
• 30 ml vegetable oil
• salt pepper

COOKING METHOD:

1. To prepare zucchini rolls with cheese and garlic, wash the zucchini thoroughly without peeling, cut lengthwise into thin slices and lightly salt. You should use a very sharp knife for this procedure and try to make strips of the same thickness.

2. Heat vegetable oil in a large frying pan and place the zucchini slices in a single layer. Cook for 4 – 5 minutes over medium heat until lightly browned.

3. Turn the zucchini over to the other side and fry for another 4 - 5 minutes, then place on a paper towel to drain excess fat. Fry the remaining zucchini in batches in the same pan.

Unlike eggplants, zucchini does not tend to absorb a lot of oil, so it turns out to be much lower in calories.

4. While the zucchini is roasting, let's prepare the cheese filling. To do this, grate the processed cheese on a coarse grater.

5. Add mayonnaise and garlic, passed through a press.

6. Pepper the cheese filling for the zucchini and mix thoroughly. Finely chop the greens and place in an even layer on a plate. I used dill and parsley separately. You can take a mixture of greens or choose one of your choice.
7. Place a teaspoon of cheese filling on one edge of a zucchini slice, roll the zucchini into a roll and dip the ends into chopped herbs. There is no need to secure the rolls with toothpicks or skewers, except for beauty. From this amount of ingredients I got 17 zucchini rolls.

If you store this appetizer in the refrigerator, before serving, keep it at room temperature for at least half an hour - the rolls will become softer and their flavor will be more fully revealed.
Delicate, delicious zucchini rolls with cheese and garlic are ready!

Zucchini rolls are a delicious, light and inexpensive dish. The abundance of fillings makes it an excellent snack for all occasions. Meat rolls can be served as a hot dish, and vegetable and cottage cheese rolls can be served as a cold dish.

This dish can decorate any holiday, because it is not only tasty, but also very beautiful.

We will need:

• 1 zucchini;
• 2 carcasses of chicken fillet;
• 150 g cheese;
• clove of garlic;
• sunflower oil;
• salt to taste.

Preparation:

Wash the zucchini and cut into longitudinal strips.

Preheat the oven to 190 degrees. Place baking paper on a baking sheet and lay out the zucchini pieces.

Lubricate the strips with oil and salt if necessary. Place in the oven for a few minutes until the vegetables become soft and can be rolled into rolls.

Cut the chicken flesh into long strips, beat and season with salt.

Three cheese on a grater.

Chop the garlic.

Place chicken fillet on the zucchini, sprinkle with cheese and chopped garlic.

Carefully roll the rolls along their entire length and secure with a wooden skewer or toothpick. It is convenient to put several rolls on a long skewer at once.

Place in the oven for 20–30 minutes. https://www.youtube.com/watch?v=PtTe5aSYj2M

With cheese and garlic

Zucchini rolls with cheese and garlic can be cooked in the oven and eaten hot or fried in a pan and served as a cold appetizer.

Product composition:

• 2-3 zucchini;
• 200 g of curd or processed cheese;
• 1 cucumber;
• 2 cloves of garlic;
• vegetable oil for frying;
• greens for decoration.

Procedure:

Wash the vegetables and cut into long pieces.

In a hot frying pan with enough oil, fry the zucchini until golden brown. Place on napkins to remove excess fat.

Grind the garlic in a garlic press.

Place the cucumber on the zucchini, generously grease with cheese, sprinkle with garlic.

Roll up the rolls, securing them with a skewer.

Serve, sprinkled with herbs. You can also serve the dish with cherry tomatoes or olives. https://www.youtube.com/watch?v=b1lnpqBBlbk

Cooking with tomatoes

Tomatoes make a great filling for zucchini rolls. This dish turns out to be very juicy and healthy; its preparation takes only a few minutes.

Required Products:

• 1–2 young zucchini;
• 3 tomatoes;
• 1 egg;
• a third of a glass of water;
• 1 tbsp. l. flour;
• 0.5 teaspoon of paprika;
• salt to taste.

Let's start cooking:

We wash the vegetables and cut them into thin slices.

Make the batter for frying: mix the egg, water, flour and paprika. The composition turns out to be a beautiful orange hue.

Dip the zucchini slices into the mixture and fry over medium heat until golden brown.

After frying, remove excess oil.

Chop the tomatoes and place them on the zucchini pieces. Salt if necessary.

Wrap and secure the rolls.

You can eat cooked food as is, or you can heat it in the oven for 10 minutes to soften the tomatoes. https://www.youtube.com/watch?v=OihUO5jSxs0

Finger-licking zucchini rolls

This recipe is so delicious and beautiful that you will lick your fingers. You can use any mushrooms you like.

You will need: Products for the test:

• 1 medium zucchini;
• 2 first grade eggs;
• 100 g flour;
• a pinch of baking powder;
• salt to taste.

Filling ingredients:

• 250 g champignons or oyster mushrooms;
• 1 medium sized onion;
• 2–3 tbsp. l. sour cream.

Step by step recipe:

We clean and wash the zucchini, grate it.

Salt the grated vegetable and squeeze out excess juice.

Add the egg, sifted flour, baking powder and salt. Mix well.

Line a baking tray with baking paper, onto which we spread the dough in a thin layer. Level it with a spatula in the shape of a rectangle or square.

Bake the cake at 180 degrees for 10–15 minutes. It is important not to dry out the baked goods.

While the dough is in the oven, chop the mushrooms and onions.

Fry the vegetable mixture in a frying pan with the addition of sour cream until half cooked.

Take out the crust and place mushrooms on it. Roll up the roll.

Place the roll in the oven for another 10–15 minutes.

Take it out, cool it a little and serve.

With minced meat in the oven

Zucchini cooked with minced meat is a very filling and tasty lunch. Can be cooked with both minced meat and chicken. For the latter, it is better to use meat from the thighs of the bird.

Ingredients:

• 1 zucchini;
• 300 g minced meat;
• 1 onion;
• 200 g cheese;
• half a jar of sour cream;
• spices;
• a pinch of salt.

Let's start cooking:

We wash the zucchini, peel and cut into strips.

Chop the onion and add to the minced meat, mix. Salt and season with spices.

Place the zucchini strips on a baking sheet, put the minced meat on top, and wrap the rolls.

Place in an oven preheated to 190 degrees for 20–30 minutes.

Grate the cheese.

We take out the dish, put half a spoon of sour cream on top, sprinkle with cheese. Place in the oven for another 10–15 minutes. https://www.youtube.com/watch?v=LyAhwDV7p3s

Snack with cottage cheese and herbs

Zucchini with cottage cheese and herbs is a very aromatic and tasty combination. This healthy dish can be served both for breakfast and at the holiday table. A variety of greens will make the snack unique.

Ingredients:

• 2 zucchini or small zucchini;
• 100 g cottage cheese 5% fat;
• 100 g soft cottage cheese;
• different greens to taste;
• clove of garlic;
• sunflower oil.

Preparation:

We clean the zucchini and cut it into thin slices.

Fry in a frying pan in hot oil, then remove excess fat using paper napkins.

Chop the greens and garlic.

Combine cottage cheese, garlic, herbs and mix thoroughly.

Place the resulting mass on one edge of the fried zucchini, wrap it, and secure it with a skewer.

If desired, you can decorate the appetizer with a slice of lemon, olive or cherry tomato. https://www.youtube.com/watch?v=uFqaDTYjhW8

With carrots and walnuts

An excellent option that vegetarians will enjoy is a zucchini appetizer with carrots and walnuts.

Required Products:

• 1 zucchini;
• 2 medium carrots;
• 100 g nuts;
• mayonnaise or sour cream;
• vegetable oil for frying.

Preparation:

We clean the zucchini and cut it into thin slices.

Fry in enough oil until done.

Grind the carrots on a grater.

Chop the walnut into small pieces and add to the carrots.

Season the mixture with sour cream or mayonnaise to taste.

Place the resulting mixture on the zucchini strips. Wrap the rolls and secure with toothpicks.

Unusual filling of salmon and curd cheese

A very tender and tasty appetizer, worthy of a festive table. Zucchini gives it extra softness and juiciness.

We will need:

• 2 small zucchini;
• 200 g lightly salted salmon;
• 2 medium sized cucumbers;
• 200 g curd cheese;
• vegetable oil.

Step-by-step preparation:

Wash the zucchini and cut into thin strips.

Heat the pan over high heat, then turn it down. Fry the slices in vegetable oil for 2-3 minutes on each side.

Wash the cucumber and cut it into cubes.

We clean the salmon from bones and cut it into small thin strips.

Spread a thin layer of curd cheese onto the zucchini slices, add a piece of salmon and a slice of cucumber. Carefully roll up the rolls. If necessary, you can secure with skewers.

You can make zucchini rolls with different fillings: meat, mushroom, vegetable and even cottage cheese. This is a universal dish that is suitable for both everyday lunches and the holiday table. Zucchini rolls are easy to prepare, healthy and beautiful.

YouTube channel “Homemade Recipes” Ingredients

• 2 zucchini;
• 180 g of hard processed cheese (can be replaced with regular hard cheese or a mixture of them);
• 3–4 cloves of garlic;
• 2 tablespoons ;
• several sprigs of dill;
• salt - to taste;

Preparation

Slice the zucchini lengthwise into thin strips. Place them in parts in one layer in a heated frying pan with oil. Fry until golden brown on both sides over medium heat. Place on paper towel to absorb grease and cool slightly.

Grate the cheese on a coarse grater. Add pressed garlic, mayonnaise, chopped dill, salt and pepper. Mix thoroughly.

Brush each zucchini strip with the cheese mixture and roll into logs. Secure with skewers or toothpicks if necessary.

povarenok.ru Ingredients

• 2 zucchini;
• salt - to taste;
• 300–350 g chicken fillet;
• 1½ tablespoons cottage cheese;
• 2 tablespoons ;
• several sprigs of dill;
• 1–2 cloves of garlic;
• 50 g hard cheese.

Preparation

Slice the zucchini into thin slices. Grease a baking sheet with oil. Place the zucchini in one layer, also grease with oil and add salt. Bake vegetables for 5 minutes at 180°C and cool.

Cut the fillet into thin strips, beat, rub with salt and pepper and leave for 10 minutes. Then place the meat on the zucchini.

Mix cottage cheese, sour cream, chopped dill, chopped garlic, salt and pepper. Brush the chicken with this mixture and sprinkle coarsely grated cheese on top.

Roll the plates into rolls and fasten with skewers. Place the pieces on a baking sheet lined with parchment and lightly grease with oil. Place in an oven preheated to 180°C for 20–25 minutes.

YouTube channel “Family Recipes” Ingredients

• 2 zucchini;
• vegetable oil - for frying;
• 1 clove of garlic;
• 2–3 tablespoons of mayonnaise;
• salt - to taste;
• ground black pepper - to taste;
• 50 g Korean carrots.

Preparation

Slice the zucchini lengthwise into thin strips. Fry them in parts in hot oil over medium heat until golden brown on all sides. Place on a paper towel to drain excess fat and cool.

Grate the eggs and garlic on a fine grater. Add mayonnaise, salt and pepper to them and blend with a blender until smooth.

Brush each strip of zucchini with egg cream and place carrots along the entire length. Roll the blanks into rolls.

YouTube channel “Recipes from Food & Drinks” Ingredients

• 3 zucchini;
• salt - to taste;
• ground black pepper - to taste;
• 3–4 tablespoons of vegetable oil;
• 3 boiled eggs;
• 200 g hard cheese;
• 1–2 tablespoons of mayonnaise;
• 1–2 cloves of garlic;
• several sprigs of dill.

Preparation

Slice the zucchini into thin slices. Add salt, pepper and oil to them and stir. Heat a frying pan over medium heat and fry the vegetables in batches until golden brown on both sides. Cool.

Grate the eggs on a coarse grater. Combine them with mayonnaise, garlic pressed through a press, chopped dill, salt and pepper. Stir.

Place 1 tablespoon of filling on each zucchini strip from one edge and roll into rolls. If necessary, secure them with skewers or toothpicks.

YouTube channel “Proven Recipes” Ingredients

• 2 zucchini;
• salt - to taste;
• vegetable oil - for frying;
• 90 g hard processed cheese;
• 2–3 cloves of garlic;
• several sprigs of dill;
• 2–3 tablespoons of mayonnaise;
• 1 tomato;
• a few sprigs of basil.

Preparation

Cut the zucchini into thin slices and add salt. Heat oil in a frying pan over medium heat. Place in parts and fry until golden brown on both sides. Place them on a paper towel and cool.

Grate the cheese on a coarse grater. Add the pressed garlic, chopped dill and mayonnaise and stir. Cut the tomato into thin slices.

Spread about 1 tablespoon of filling onto each zucchini strip. Place 1 tomato slice and 1 basil leaf on one edge and roll into rolls. For convenience, you can secure them with skewers or toothpicks.

6. Raw zucchini rolls with crab sticks and avocado

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Ingredients

• 2 zucchini;
• ½ cucumber;
• ½ carrot;
• several crab sticks;
• ½ avocado;
• 115 g cream cheese;
• hot sauce - to taste;
• ½ lime.

Preparation

Slice the zucchini into very thin slices. Divide the cucumber and carrots into small cubes, and the crab sticks into pieces.

Mix cream cheese, hot sauce and lime juice. Take 2 zucchini strips and place them on top of each other. Brush one edge with the cream mixture.

Place crab sticks, vegetables and avocado on the cheese as shown in the video. Gently roll into a roll and repeat with the remaining ingredients.

YouTube channel Delish Ingredients

• 2 tablespoons vegetable oil;
• 1 onion;
• ½–1 green hot pepper;
• 450 g minced beef;
• salt - to taste;
• seasoning for meat - to taste;
• 300 g hard cheese;
• 4 zucchini;
• 3–4 tablespoons of sour cream;
• 400 g chopped or mashed tomatoes;
• a few sprigs of cilantro.

Preparation

Heat oil in a frying pan and sauté small onion cubes over medium heat. Add finely chopped hot pepper and fry for another 2 minutes.

Add the minced meat, cook for about 10 minutes and drain off excess fat. Add salt, add meat seasoning, add about 50 g of coarsely grated cheese and mix.

Cut the zucchini into thin strips and brush each with sour cream and. Place the meat filling on top with some grated cheese and roll into rolls.

Place the remaining tomatoes in the bottom of the baking dish. Place the rolls there and sprinkle with cheese. Bake at 200°C for 30 minutes. Before serving, garnish with chopped cilantro.

apetitclub.ru Ingredients

• 2 zucchini;
• salt - to taste;
• vegetable oil - for frying;
• 200 g;
• 2 tablespoons sour cream;
• 1 bell pepper;
• several sprigs of dill;
• several sprigs of parsley;
• 2 cloves of garlic;
• ground black pepper - to taste.

Preparation

Cut the zucchini into thin strips and add salt. Heat oil in a frying pan over medium heat. Brown the zucchini in parts on both sides. Place vegetables on a paper towel to absorb excess oil and cool.

If the cottage cheese has large grains, grind it through a sieve or mash it with a fork. Add sour cream, finely chopped bell pepper, chopped herbs, chopped garlic, salt and pepper and stir.

Place 1 tablespoon of filling on one side of each zucchini slice. Roll into rolls and, if necessary, secure with skewers or toothpicks.

marysinakamorka.blogspot.com Ingredients

• 1–2 zucchini;
• vegetable oil - for frying;
• 1 onion;
• 200 g champignons;
• 1 carrot - optional;
• salt - to taste;
• ground black pepper - to taste;
• 150 g hard cheese;
• several sprigs of dill.

Preparation

Cut the zucchini into thin strips. Heat the oil in a frying pan and brown them on both sides over medium heat. Cook the vegetables in batches until they fit into one layer. Transfer to paper towel, let excess fat drip off and cool.

Cut the onion into small cubes. If you use carrots, grate them on a coarse grater. Place the onion in a frying pan with hot oil and fry until soft. Add carrots and cook for a few more minutes. Throw in the champignons and fry until the liquid has evaporated and they are lightly browned.

Season the filling with salt and pepper and cool. Throw in finely grated cheese and chopped dill and mix.

Place about 1 tablespoon of filling on one edge of each zucchini strip. Roll into rolls and, if necessary, secure with toothpicks or skewers.

povarenok.ru Ingredients

• 2-3 zucchini (for this recipe you need 600 g of zucchini without skin);
• salt - to taste;
• 60 g sour cream;
• 3 eggs;
• 100 g flour;
• 1 teaspoon baking powder;
• ground black pepper - to taste;
• vegetable oil - for lubrication;
• ½ bunch of parsley;
• 400 g curd cheese;
• 2 cloves of garlic;
• several sprigs of dill.

Preparation

Peel the zucchini, grate it on a coarse grater, add salt and leave for 10 minutes. Squeeze the vegetables and drain the resulting juice.

Add sour cream, egg yolks, flour, baking powder, pepper and salt and stir. Beat the egg whites until foamy and gently fold them into the prepared mixture in parts.

Line a baking sheet with parchment and grease with oil. To make the roll more beautiful, you can place parsley leaves on a baking sheet.

Carefully spread the mixture on top and place in an oven preheated to 180°C for 15–20 minutes. Transfer the parchment with the cake onto a towel and cool.

Using a blender, mix curd cheese, chopped parsley and dill. Add salt if necessary. Brush the cooled dough with the curd mixture, roll it up and put it in the refrigerator for 2-3 hours.