How to make zucchini roll. Zucchini rolls with cheese and minced meat

Summer - great time for all kinds vegetable dishes. And today I suggest you cook delicious roll from zucchini with cheese and mushrooms. getting ready squash roll quite simple, it turns out tasty, beautiful and cheap, you can serve it as a snack or as independent dish. Try it, it's really delicious. The recipe gives two types of filling, choose which one you like best))))

Ingredients:

• dough:
• 2 pcs. young zucchini or zucchini
• 2 pcs. chicken eggs
• 100 gr. sour cream
• 1 cup flour
• salt, black ground pepper
• 1/2 tsp soda
• stuffing 1:
• 350-400 gr. mushrooms
• 1 onion
• 2-3 garlic cloves
• 100 ml. cream 20-25% fat
• 100 gr. hard cheese
• salt, pepper to taste
• vegetable oil for frying
• stuffing 2:
• 300 gr. cream cheese
• 350-400 gr. mushrooms
• 1 large onion
• 2-3 garlic cloves
• salt pepper
• vegetable oil

• What I like about zucchini rolls is that the base, and the rolls themselves, can be prepared in advance. Moreover, after a night in the refrigerator, they become even tastier.

Cake for zucchini roll

• So, first of all, let's prepare the zucchini roll. To do this, take two young zucchini or zucchini. Cut the skin off the zucchini. If there is, then it is better to take zucchini, they have such tender skin that it does not need to be cut, and there are no dense seeds either. True, zucchini is still cheaper, which is why housewives most often choose them.
• Three zucchini on a coarse grater (I have zucchini).

• Add 2 eggs and 100 gr. sour cream.

• Mix, salt, pepper, put soda.

• Then add flour. Do not swell the flour all at once, but add it gradually. This is due to the fact that the zucchini begins to release juice, and after a while the dough becomes more liquid. Therefore, we adjust the amount of flour in the dough until we get the desired consistency - like thick pancakes.

• Pour the zucchini dough onto a baking sheet covered with baking paper. Spread the dough evenly over the baking sheet so that the cake is approximately the same height.

• We put the baking sheet in a well-heated oven (turn it on in advance). We bake the cake for zucchini roll for 30-40 minutes at a temperature of 180 ° C. When the cake becomes dense and acquires a beautiful golden hue, take it out of the oven.

• Let the crust cool down a bit. Then we cover the baking sheet with a wooden cutting board and turn the whole structure over. The skin lies on the board, we remove the freed baking sheet.
• Carefully remove the baking paper from the cake.

• Then we put the cake on this paper and turn it into a roll. We cool the cake in a folded form.


Stuffing for zucchini roll

• Big plus this dish is that the fillings for the roll can be made in a variety of ways, depending on the mood and what is in the refrigerator. The simplest and most delicious, for my taste, is the mushroom filling.
• So, finely chop the onion, chop the garlic.

• My mushrooms, cut into medium-sized cubes.

• In a small amount of vegetable oil, simmer the onion over low heat. When the onion is soft and translucent, add the garlic.

• Almost immediately after the garlic, add chopped mushrooms. Simmer over low heat until done. Salt and pepper the filling to taste.

• At the last stage, add to the mushrooms liquid cream. Thanks to the cream, the filling becomes juicy, acquires a more delicate taste.

• You can take any cream, but due to the calorie content, it is still better to opt for low-fat cream.
• Simmer everything together for a couple of minutes, remove the pan from the heat. Let the filling cool down.
• Unwrap the cooled zucchini crust. Mushroom stuffing Apply evenly over the entire surface of the cake.

• Gently, but quite tightly, roll up the zucchini roll. We fold already without paper.

• Put the roll of zucchini with cheese and mushrooms in the refrigerator for several hours so that the filling freezes. And so that the roll does not unfold, we put it with the seam down or pull it with a string in several places.

• When the roll has cooled, cut it into slices.
• In addition to this filling, I also recommend trying the zucchini roll with mushrooms and cream cheese. In this case, we cook mushrooms in the same way, only without adding cream.
• Lubricate the squash cake with a rather thick layer of cream cheese, then put the mushrooms. From the outer edge of our future roll, we leave a small strip of cheese without mushrooms. This is done so that the edge sticks well, and the zucchini roll does not open.

• Roll the zucchini tightly and hide it in the refrigerator for several hours.

• Before serving, cut the roll into thick slices.

• That's how beautiful, how appetizing this unusual roll of zucchini with mushrooms turns out. I recommend)))

Zucchini rolls are delicious and light dish, which can decorate any holiday table. In addition, it will definitely appeal to those who are used to watching their figure or observing fasts. From our article you will learn how to make this unusual snack, and we will also tell you some of the secrets of its preparation.

Zucchini rolls with cheese

The unusual taste of this snack will surely please the guests, and they will appreciate your efforts. To make zucchini rolls with cheese, you will need:

• Thoroughly wash two young zucchini and cut them into long strips.
• Then put the blanks in a bowl and pour 350 ml of boiling milk over them. Add a teaspoon of salt ground pepper and leave it alone for a quarter of an hour.
• Grate 150 grams Adyghe cheese, mix it with chopped dill, add a couple of tablespoons of sour cream, salt and spices to taste.
• Bulgarian pepper and tomato cut into thin strips.
• Take the zucchini out of the bowl, put one spoonful of cheese and a piece of pepper and tomato on the edge of each strip.
• Roll the blanks into rolls and place them in a frying pan greased with vegetable oil.
• Grate 120 grams of hard cheese, mix it with sour cream, salt and turmeric. Pour the rolls with the resulting mixture and send them to the preheated oven for 40 minutes.

Put the finished dish on lettuce leaves and decorate fresh vegetables.

Zucchini rolls with meat

This original dish can be prepared for the holiday, or can be served as an appetizer for an ordinary dinner. It turns out tasty, satisfying and very useful. Although zucchini rolls are prepared from the most simple products, their taste will not leave you indifferent. Recipe:

• Wash small zucchini, cut off the ends and cut into thin strips.
• Fry the resulting blanks on both sides in a small amount of vegetable oil.
• Finely chop a large onion and also fry it in a pan. At the end, add 500 grams to it minced meat and cook everything together for 10-15 minutes.
• Free two tomatoes from the peel, then finely chop and stew along with the minced meat for a while.
• Put one tablespoon of the filling on each plate and roll up. After that, place the products in a baking dish and pour sour cream sauce mixed with garlic.

Sprinkle the dish with grated cheese and bake it in the oven for half an hour.

Spicy zucchini rolls

This easy-to-make snack is always the first to disappear. holiday table. Therefore, carefully read our recipe and start making zucchini rolls with cheese and garlic.

• Peel two small zucchini and cut lengthwise into thin slices.
• Roll the blanks in flour and fry in vegetable oil on both sides until golden brown. Don't forget to salt your vegetables while cooking.
• For the filling, mix in a bowl processed cheese(grated), two chopped garlic cloves, fresh herbs and two tablespoons of mayonnaise. If desired, you can replace cheese with cottage cheese, and mayonnaise with sour cream. Mix the ingredients, season them with salt and pepper.
• Distribute the filling evenly along each piece and roll up the rolls. To keep them from falling apart, you can pin the edges with skewers.

Put the finished zucchini rolls on a dish and serve.

Zucchini rolls with vegetable filling

• Take two small zucchini, wash them and cut into plates no more than 5 mm wide. Sprinkle them with salt and leave aside for a while.
• For the filling, chop the parsley and rub it with salt. Next, add mayonnaise and chopped garlic to taste. Stir the ingredients.
• Cut tomatoes into small slices.
• Whisk two eggs with Not big amount water in a separate bowl.
• Roll the zucchini in flour, dip in eggs, and then fry in a pan on both sides.
• When the blanks are cool, grease them mayonnaise sauce, put a slice of tomato on the edge of each and roll them into rolls.

Put the appetizer on a dish, garnish with fresh herbs and serve to guests.

Zucchini rolls with rice

As a rule, zucchini rolls are served at the table as original snack. However, this time we offer you a recipe for a second course cooked with rice and fresh vegetables. How to make zucchini rolls in the oven:

• Boil one cup of white rice until tender.
• Choose three small zucchini, peel and cut into long strips.
• Fry the slices on both sides in a pan in a small amount of oil.
• Cut two carrots, one tomato, one onion and extreme strips of zucchini into cubes.
• Fry the vegetables in vegetable oil, and then add to them cooked rice and stir.
• On each slice of zucchini, lay out a dense layer of rice with vegetables, and then roll the blanks into rolls. Pin the edges with toothpicks, place the products in a frying pan or ceramic dish.
• For the sauce, mix five tablespoons of ketchup (or a couple tomato paste), 200 ml boiled water, a little sugar, vegetable seasoning, four spoons soy sauce, a spoonful of vegetable oil and salt.
• Heat the pan and fry a spoonful of flour without oil on it. Then pour the sauce into the dishes, mix it with flour and cook until thickened.

Pour sauce over the bowl with rolls, add chopped garlic to it and place in a preheated oven for a quarter of an hour. When the dish is ready, remove the toothpicks from the zucchini and serve. Such rolls will be tasty not only hot, but also cold.

Conclusion

At the end of the summer season and the beginning of the autumn season, you can prepare many delicious vegetable dishes. Zucchini rolls with different fillings- beautiful diet snack which will please even the most discerning gourmet. Therefore, read our recipes, put them into practice and delight your loved ones with new dishes.

If the process of frying zucchini circles with fat splashes flying in all directions does not attract you at all - there is a way out! Cooking a delicious zucchini roll with curd filling in the oven!

The benefits of this recipe are great amount. No need to stand in summer heat over a heated stove, and then wash it and spend precious vacation time on this, minimal oil consumption for economical and losing weight cooks, the availability of ingredients and the ability to fantasize and invent zucchini rolls with different fillings.

It remains to learn how to cook the most delicate squash "biscuit" for the base, we assure you, this is elementary!

Ingredients:

• zucchini - 2-3 pieces;
• egg - 3 pcs.;
• flour - 100 g;
• sour cream - 60 g;
• baking powder - 1 tsp;
• salt, pepper, herbs;
• cottage cheese - 400-500 g;
• garlic - 1-3 cloves.

Cooking time: about 70 minutes
Servings: 8

Recipe for zucchini roll in the oven with photo

1. Three young zucchini coarse grater. Cut the peel of the zucchini at will, you can leave it if it is still soft and tender, but then on the roll in ready-made its crushed green particles will be visible. The mass of the finished zucchini grated mass is about 600 g, so select zucchini of a suitable weight and weigh them after chopping, removing the peel, seeds and stalks. Now we wring out the entire cut (!), after which the zucchini will once again decrease in volume, by about a third or half.

2. We drive the yolks into the squash mass squeezed out of moisture, and gently move the separated proteins into a clean, fat-free container for further beating. Add sour cream to the yolks.

3. Mix the flour mixed with the baking powder into the squash mass, distribute all the ingredients more evenly during the mixing process. Salt to taste.

4. It's time to beat the proteins and introduce a protein foam-air cloud into the zucchini.

5. We introduce in several portions so as not to lose all the bubbles and the lightness of the whipped proteins. If you were preparing regular biscuits, you probably know how this is done: put a small slide of proteins in the center, raise with a spoon / spatula from the bottom squash dough on proteins, lay on top and then in the same way in a circle. As a result, all the air bubbles of the proteins remain intact and double the portion of the dough almost before our eyes.

6. At this point, take a baking sheet and line it with parchment paper, or ideally line it with a silicone baking mat. If you have only parchment, it must be generously greased with vegetable oil, otherwise the dough may stick very strongly. Arrange parsley and basil leaves randomly around the entire perimeter of the parchment.

7. We distribute all the dough in an even layer very carefully so as not to damage the pattern of green leaves. We put in the oven for 25 minutes at 180.

8. In the meantime, we are preparing the curd layer for the roll. We mix cottage cheese, chopped herbs, garlic, salt and add any spices and spices to taste. If the cottage cheese is not too wet and comes in lumps, add a little sour cream, as your filling should be spread on the zucchini cake.

9. After 25 minutes, the squash "biscuit" will be ready. He needs time to cool, and then carefully separate him from the lined paper. If the zucchini cake stuck thoroughly, you can put a damp towel on the side of the parchment for a few minutes. The paper will get a little wet from moisture and separate from the zucchini dough without problems.

1. Tender zucchini rolls with chicken fillet

Zucchini (fresh, young) - 1 pc;
Chicken fillet - 100-150 g;
Carrots (boiled) - 1 pc;
Hard cheese - 70-100 g;
Greens (for decoration) g;
Water or broth - 2-3 tablespoons;

Cut the zucchini with a potato peeler into strips along the entire length. Connect 2 strips so that the base of the roll is wider. Salt a little and pepper. Cut the fillet into small pieces and place strips of zucchini along the entire length (not much).
On top of the meat, place a layer of grated on fine grater carrots and cheese.
Gently roll up (keep well, but you can fasten with a toothpick) and put in a baking dish, which is slightly greased with vegetable oil. Pour in some water or broth.
Cover the form with foil and put in an oven preheated to 170-180 degrees. Bake for 15 minutes, then remove the foil, sprinkle each roll with grated cheese on top and send it back to the oven for 5 minutes. Decorate with greenery. Bon appetit!

2. Zucchini rolls with tomatoes

Zucchini - 4 pcs.
Cheese - 1-2 pcs.
Garlic - 4 cloves.
Tomatoes - 1 pc.
Greens and lettuce
Salt - to taste
Mayonnaise
Vegetable oil for frying zucchini.

For this dish, young medium-sized zucchini are best suited.
First, wash the zucchini and cut them lengthwise into slices about 5 mm thick. Salt and leave for 10 minutes.
Next, heat the vegetable oil in a frying pan and fry the chopped zucchini on both sides. Cool the fried zucchini.
While the zucchini is cooling, you can prepare the filling for the rolls. To do this, grate the processed cheese.
Crush the garlic in the garlic press. Now mix the grated cheese, garlic and mayonnaise.
Cut the tomato into small strips. Rinse greens under running water.
Take a cold fried zucchini and put a small layer of cheese-garlic mixture on its entire surface on one side. Then place a slice of tomato on the wider edge of the zucchini. Put small sprigs of parsley and dill next to the tomato.
Now carefully wrap the roll and place it on a lettuce leaf. Do this with all the fried zucchini slices.
Ready-made rolls will look great on a family dining table, and at a magnificent feast. This is great spicy snack. The dish is very satisfying.

3. Zucchini rolls with mushrooms

You will need
2 medium-sized zucchini;
400 g fresh mushrooms;
1 onion;
1 carrot;
vegetable oil;
salt.

Clean the zucchini. Remove the middle and cut lengthwise into slices about 5 mm thick. Then boil them in boiling water for 2-3 minutes. Prepare the stuffing for the rolls. Boil mushrooms in salted water, cut small pieces and fry.
Peel onions and carrots. Chop the onion, grate the carrot on a fine grater. Sauté the onion in vegetable oil until it becomes translucent, then add the grated carrots and sauté the vegetables until tender. Send the mushrooms to the fried vegetables, mix the mass, cover the pan with a lid and simmer everything together for 3-5 minutes. Salt to taste. Put one tablespoon of the filling on each plate of boiled zucchini, spread it evenly over the surface and roll it up. Fasten the edges of the zucchini with a toothpick or skewer. Place the rolls on a flat plate. Garnish the dish with greens, cherry tomatoes and olives.

4. Snack rolls from zucchini

medium-sized zucchini - one piece.
cottage cheese 9% - 100 grams
garlic - 3 cloves
sour cream - three tablespoons
greenery
vegetable oil
salt pepper

We cut the zucchini lengthwise into “tongues” no more than 7 mm thick. Salt and pepper each slice and fry on both sides in hot oil. Put on paper (to remove excess oil) and cool.
Cottage cheese rubbed with sour cream and salt, add finely chopped herbs and garlic. Spread zucchini slices curd mass, roll up in the form of rolls. Cool in the refrigerator for at least an hour.

5. Zucchini rolls with cheese

zucchini is one piece.
garlic - 3-4 cloves
hard cheese - 150 grams
mayonnaise - two tablespoons
ketchup - two tablespoons
sour cream - two tablespoons
chopped dill greens - two tablespoons
salt - 1/2 teaspoon
ground black pepper
vegetable oil - 1/2 cup

Cut the zucchini lengthwise into slices no more than 0.5 cm thick. Salt, pepper each slice and fry on both sides in vegetable oil in a well-heated frying pan.
Grate the cheese, add mayonnaise, dill, chopped garlic and mix everything well.
We spread one teaspoon of the cheese mass filling on the fried slices of zucchini and carefully fold them into rolls, which can be fixed with toothpicks. We put the rolls in a deep frying pan, pour a mixture of sour cream and ketchup, diluted 1/2 cup cold water, and put in an oven preheated to 180 ° C.
Bake the rolls on medium heat for 15-20 minutes.

6. Zucchini rolls with egg and cheese filling

Zucchini - 1-2 pcs;
Processed cheese - 1 pc;
Boiled eggs - 2 pcs;
Green onion - 0.5 bunch;
Parsley, garlic feathers (optional, to taste);
Garlic - 1-2 teeth;
Salt, pepper (to taste);
Mayonnaise or sour cream - 3-4 tablespoons;
Vegetable oil (for frying);
Flour (for breading);
Hard cheese (for sprinkling);

Sliced ​​zucchini lengthwise thin plates. Salt, roll in flour and fry in vegetable oil on both sides.
Lay the fried zucchini on a paper towel to remove. excess fat.
Grate the processed cheese, cut the eggs into cubes.
Cut the greens, squeeze the garlic and add to the eggs and cheese.
Season everything with mayonnaise or sour cream, salt and pepper. On a strip of zucchini along the entire length, lay out a spoonful of filling.
Roll up the rolls and place on a plate. Top with more grated cheese, decorate with herbs and vegetables. Bon appetit!

Zucchini rolls are one of the the best snacks for the holiday table. And this popularity is fully justified: they look appetizing, elegant, it is not difficult to cook them, and the most common products are used.

Traditional and most simple stuffing for zucchini rolls - soft curd with herbs and garlic. Let's expand the range flavor combinations! The editors of "With Taste" have prepared recipes for fillings for both meat-eaters and vegetarians - choose to your liking.

How to cook zucchini rolls
For the preparation of rolls, choose young zucchini with a length of no more than 15 centimeters. Cut the vegetable into thin strips. Then you can fry the slices on both sides until browned or on minimum quantity vegetable oil, or even in a dry frying pan. The second way: grease the layers with vegetable oil and put in the oven for 5 minutes at a temperature of 180 degrees.

When using vegetable oil, remember that zucchini absorbs it like a sponge. After the end of the heat treatment, lay the workpieces on paper towel to get rid of excess fat.


Zucchini rolls with different fillings
Cheese with garlic and herbs
Mash 200 g of cheese, mix with a small amount of chopped greens. Add 2 cloves of garlic passed through the press. Cut a couple of tomatoes thin slices. Spread a layer of cheese on the zucchini, lay out a slice of tomato, roll up.


With Chiken, tomato sauce and garlic
Baked or fried chicken breast disassemble into fibers, mix with tomato sauce to taste and 2 cloves of garlic passed through a press. Put on the zucchini, sprinkle with grated cheese if desired and roll up.


With champignons and carrots
Finely chop and fry about 100 g of mushrooms, add a little leek. Grate 1 carrot, add 1-2 teeth to it. garlic, pour 1 tsp. apple cider vinegar. Mix carrots with champignons, put on zucchini, roll up.


With vegetables and arugula
Grate carrots, add chopped bell pepper. Cut the tomato into slices. Put a few leaves of arugula on the zucchini, 2 tsp. carrots with peppers, a slice of tomato. Salt, roll up.


With salmon and soft cheese
100 g lightly salted salmon cut into strips. 150 g soft cheese or cottage cheese, mix with a chopped clove of garlic and a spoonful of sour cream. Put the filling on the zucchini, roll up, garnish with an olive if desired.