Vegetable rolls from zucchini. Zucchini rolls with cheese and fish

If the zucchini is cut into thin longitudinal slices, you will get an excellent material for a spectacular snack. We present to you delicious rolls from zucchini with different fillings. Recipes with photos and detailed explanations. For clarity, I took the first recipe step by step so that you can immediately understand the essence of the process of preparing zucchini rolls. As for the preparation of zucchini, the plates can be fried, baked in the oven, or even used raw. We offer a choice of three options for zucchini rolls. Hearty and bright rolls with red fish for holiday table, lean rolls consisting solely of herbal ingredients, where nut paste acts as a filler, and dietary squash rolls with goat cheese and nuts. Choose what you like best.

Zucchini rolls with red fish and fresh cucumbers

Zucchini and red fish classic combination For light snack. And if you add another cucumber for a crunch and cream cheese, then your guests will be amazed by your culinary art.

Ingredients:

• 50 g lightly salted red fish,
• medium squash,
• 2 cucumbers
• 2 tablespoons Philadelphia cheese
• 2 iceberg lettuce leaves

Cooking method

We clean the zucchini and cut lengthwise into thin slices. It is better to do this with a vegetable peeler.

Fry the zucchini in a frying pan enough olive oil to golden color.

We also cut the cucumber into thin "ribbons".

Finely chop lettuce and dill and mix with cream cheese.

We put a piece of fish on the tip of the cucumber plate, on top - half a teaspoon creamy dressing and roll up the roll.

Lunch is done very quickly. A row of rolls can be rolled up in just a couple of minutes.

Then we wrap the rolls in strips of fried zucchini.

Now you already perfectly understood how easy it is to twist these rolls. And therefore following recipes we already give without step by step photos.

Vegan zucchini rolls with vegetables and nut butter

A quick recipe for zucchini rolls for lovers of raw vegetables is also suitable for those who can withstand fasting. pasta from fatty nuts cashew makes this easy diet snack satisfying to some extent.

Ingredients:

• half a cup of cashew nuts
• 1 st. a spoonful of rice vinegar (sold in department stores with Japanese products),
• 2 zucchini,
• 2 carrots
• 1 cucumber
• 4 radishes,
• 1 small bunch of cilantro.

Cooking method:

Cashews must first be soaked in rice vinegar overnight so that the nuts swell and soften. Place the cashews in a food processor and chop until a paste forms. Pastes should not be absolutely smooth, but on the contrary, they should retain some texture.

Cut off the top and tip of the zucchini, cut into thin strips with a vegetable peeler. Cut carrots, cucumbers and avocados into strips. Radishes - in thin circles. Lay on the edge of the strip nut butter, add some vegetables, a couple of cilantro leaves and roll into rolls.

Zucchini rolls with goat cheese, raisins and pine nuts

Ingredients

• 2 medium zucchini,
• 2 tbsp. spoons of raisins, pitted,
• 150 g soft goat cheese
• garlic clove,
• two sprigs of parsley
• 3 tablespoons of pine nuts,
• juice from half a lemon

Cooking method

We cut the zucchini lengthwise and put it on a baking sheet, grease each slice with olive oil on top, salt and put it on the top shelf of the oven, heated in the “grill” mode. Bake for no more than 10 minutes until the zucchini is browned. Roast the pine nuts in a frying pan for five minutes until golden brown. Grate the garlic fine grater, finely chopped parsley, mix with goat cheese, lemon juice, raisins and half pine nuts.

Now we take the cooled strips of zucchini. Put a tablespoon on the wider end. cheese mix and roll the roll. We put the rolls of zucchini on a plate and sprinkle the remaining pine nuts on top.

Having learned how to cook zucchini rolls with different fillings, you can set the table with inexpensive and gourmet snacks for any holiday. This simple dish requires only one thing - imagination.

Zucchini is the same pumpkin, only unripe. They are tasty, tender and boil quickly. First rated zucchini flavor Italians in the 18th century. Perhaps it was in Italy that the first zucchini rolls began to be prepared.

Preparing such rolls is very simple: the fried zucchini plate is rolled into a tube with stuffing inside, decorating as desired. The stuffing is prepared according to different recipes- With fried mushrooms, chicken fillet, sweet pepper, walnuts. You will find several options different fillings at the end of the description of the first two recipes.

Zucchini rolls with cheese and garlic are made with cottage cheese or melted cheese. Each recipe is different in taste. You can combine the ingredients of the filling as you wish. But for curd base it is better to use sour cream, and mayonnaise for processed cheese. You can bake the rolls in the oven and serve as a hot appetizer.

We offer you several recipes for zucchini rolls and filling options for them. One of the easiest, tastiest inexpensive products- These are rolls stuffed with cottage cheese and garlic. Easy to prepare and quickly eaten. Can be added to curd filling slices fresh tomatoes or pickled sweet peppers.

Taste Info vegetable snacks

Ingredients

• Sour cream - 50 g;
• Zucchini - 2 pcs.;
• Vegetable oil - 2 tbsp. l.;
• Cottage cheese - 150 g;
• Garlic - 2 cloves;
• Greens, salt, pepper to taste.

How to cook zucchini rolls with cottage cheese and garlic filling

We buy young even-shaped zucchini with small seeds and elastic pulp. We cut them into thin plates (about 3 or 5 mm). It is necessary to cut along the zucchini to get long plates.

Fry them over high heat on both sides. Don't forget to add some salt and pepper. Do not keep zucchini in the pan for a long time, otherwise they will become too soft.

We mix cottage cheese with all seasonings and sour cream. Taste to make sure there is enough salt. Squeeze the garlic into the cottage cheese through the garlic or rub it on a fine grater.

Mix the stuffing well.

We spread 1 teaspoon of the curd filling on the edge of the plate.

We twist the rolls from the edge where the cottage cheese lies.

You can make the curd filling in a different way. In zucchini rolls with cheese and tomatoes inside to curd mass put the pieces fresh tomato and a sprig of green dill.

Another cooking option is to add green lettuce leaves and parsley to the cottage cheese.

Grilled zucchini rolls look interesting. Such zucchini plates are thinner, with a beautiful striped pattern. Inside we put the curd filling with a leaf of green basil.

Serve the finished rolls on the table, decorating with tomato slices.

Or with fresh herbs on a plate, olives and tomato sauce.

teaser network

soft cheese recipe

For the manufacture of rolls, it is desirable to use high-quality processed cheese rather than cheaper cheese product With vegetable fats. You can choose from the market regular zucchini, and zucchini, which contain more vitamins. The cheese filling is not only wrapped inside the rolls, but also placed on top of the zucchini, fried in slices or slices.

Components:

• processed cheese - 200 g;
• garlic - 2 cloves;
• mayonnaise - 2 tbsp. l.;
• zucchini - 2 pcs.;
• parsley - a few branches;
• vegetable oil - about 2 tbsp. l.;
• salt to taste.

Cooking:

Cut clean zucchini lengthwise into thin slices. We fry in hot vegetable oil on both sides, a little salt. When cool, wrap the stuffing in them.

To make the filling, grate the cheese finely. Grind garlic and greens, mixing with cheese, season everything with mayonnaise.

We put the filling on one end of the zucchini plate. Roll up in the form of a roll. Greens can not be added to the sliced ​​\u200b\u200bcheese, but put leaves on ready stuffing when rolling rolls.

Serve the rolls with your favorite sauce for meat or fish.

You can add mushrooms fried with onions (100 grams) or chopped Walnut(0.5 cups) and, without wrapping it in a roll, lay it on top of the zucchini, decorating everything with red sweet pepper.

Recipe with chicken fillet and sweet pepper

It is better to cook such an appetizer on your day off so that you can bake it in the oven slowly. But the time will not be wasted. Your family will definitely appreciate a tasty, healthy and satisfying dish.

Components:

• chicken fillet - 550 g;
• onion - 1 pc.;
• semolina - 4 tbsp. l.;
• garlic - 2 cloves;
• salt to taste;
• greens - a few branches;
• vegetable oil - about 3 tbsp. l.;
• zucchini - 2 pcs. (about 600 g);
• eggs - 2 pcs.;
• sour cream - 4 tbsp. l.;
• flour - 1/2 tbsp.;
• dry spices - to taste;
• Bulgarian pepper - 1 pc.

Cooking:

1. We make dough for zucchini pancakes. Grate zucchini on a small grater. Mix them with eggs, a spoonful of sour cream, salt, spices, garlic, semolina and flour. The dough should be like pancakes. Leave it for 15 minutes to swell the semolina.
2. fry zucchini pancakes in a small pancake pan. Pour oil into a heated pan, spread the dough. Spread evenly with a spoon over the surface of the pan. When the pancake is well browned, turn it over. On the other side, we keep less time, so that later we can wrap the filling.
3. Fresh for filling chicken fillet twist through a meat grinder, adding half the onion to it. Salt and pepper mince to taste. Fry in a frying pan sliced bell pepper and the other half of the onion.
4. Spread a thin layer of minced meat on each pancake, fried on top until soft. bell pepper and bow. Roll up the rolls and place on a baking sheet. Top with the remaining sour cream. Put in the oven and bake at 190 degrees for 45 minutes.
5. Serve ruddy, delicious rolls for breakfast with fermented baked milk and kefir or for lunch after the first course.

Enjoy your meal!

I do not get tired of sharing with you new recipes for zucchini dishes, because I love them very, very much. Today I propose to try the original, beautiful and tasty roll of zucchini, mushrooms and cheese. It's gentle and juicy dish Preparing is quite simple, but it will look so impressive that squash roll will decorate any, even a festive table.

It is advisable to choose young zucchini for the cake - I used one small fruit (weighing 400 grams). Chicken eggs are suitable for medium size (45-50 grams each), and add wheat flour of the highest or first grade. How to make baking powder at home.

As a filling, we will use fresh champignons, which will be fried with onions in butter. In addition, you will need some ready-made mayonnaise - many recipes for this cold sauce can be. Cheese does not have to be taken precisely Russian - any will do hard or semi-hard, whichever you prefer.

Zucchini roll with mushrooms and cheese is good both warm and as a cold appetizer. Once completely cooled, it cuts perfectly. portioned pieces, does not break and does not crumble. store ready roll in the refrigerator, and decorate it before serving, as fantasy tells.

Ingredients:

Zucchini biscuit:

Filling:

(300 grams) (100 grams) (1 piece ) (50 grams) (2 tablespoons ) (1 clove) (1 pinch) (1 pinch)

Cooking step by step with photos:

To prepare this beautiful and tasty roll, we need the following ingredients: zucchini, chicken eggs, wheat flour, baking powder, cheese, champignons, butter, mayonnaise, onion, garlic, dill, salt and ground black pepper. All possible options replacement products I will suggest below in steps.

The whole process of preparing the roll will be divided into 2 stages, which do not follow each other, but run in parallel. In other words, we will need to prepare the filling in time while the cake is baking (we immediately turn on the oven to heat up to 180 degrees). For this very biscuit cake grind zucchini on a medium (not large or not the same as for pancakes) grater. It is advisable to use a young one - along with a thin skin and seed germs. If you have a ripe fruit, remove the rough upper layer, and also remove the inner fibrous part with hard seeds. In total, we need 400 grams of zucchini.

Put the grated zucchini in a bowl, add a pinch of salt (salt to taste), mix and leave for 10 minutes on the table. If they stay longer, it's not critical. During this time, the zucchini will release a lot of juice - this is what we need.

We do not waste time in vain and deal with the filling. Fresh champignons wash, dry and cut into fairly thin slices. Undoubtedly, you can use frozen mushrooms or canned (not pickled), but in this case, I can hardly tell you the exact weight. For example, 300 grams of fresh mushrooms are 10 fairly large mushrooms.

Fry the mushrooms on the strongest fire, not forgetting to stir. If you cook mushrooms at a lower temperature, they will immediately let out a lot of juice and will be stewed, not fried. When the mushrooms are half fried, add the onion, peeled and cut into thin strips. I used 1 medium onion, but I would add more if it weren't for my husband - he doesn't like a lot of onions in his food. Mix, salt and pepper to taste. Cook mushrooms with onions until the moisture is completely evaporated, and the onions become golden and soft - this can be done on a medium heat.

While the filling is being prepared, we return to the zucchini. During this time, thanks to salt, they let out a lot of juice, which needs to be disposed of. We simply outlive the squash mass with our hands, pour out the juice.

Salt the yolks a little, pepper and lightly beat with a fork just to break them. Add squeezed zucchini and a small bunch fresh dill to be finely chopped with a knife. Instead of (or together with) dill, you can use absolutely any greens that (in your opinion) go well with the rest of the products in this roll.

Mix everything with a spoon or spatula. Don't forget the mushrooms, which may be ready by now!

Now let's move on to egg whites, which need to be beaten until a stable snow-white mass. Whipping utensils must be clean, dry and grease-free - just like the whisk.

Whip the whites at medium or high speeds until the mass becomes stable. In other words, it shouldn't move, let alone flow.

See what properly whipped egg whites look like? They're like shaving cream, only edible. We shift half of the proteins to the zucchini with yolks, mix everything.

Then add 100 grams wheat flour(I used premium, but you can use the first one), mixed with 1 teaspoon of baking powder (how to make it at home,). It is advisable to sift the dry mixture through a sieve in order to further saturate it with oxygen and get rid of lumps or debris. We put the second half of the whipped proteins there.

Now it is very important to mix all the ingredients properly so as not to release precious air bubbles. To do this, with a spoon or spatula, mix the dough with folding movements, scooping from the bottom up. We, as it were, mix whipped proteins into a tighter and thicker mass. As soon as there are no visible areas of flour left, stop stirring.

Line a baking sheet with good quality baking paper. If you are not sure about the quality of your parchment, I advise you to grease it with vegetable oil. Better find really good paper and always buy it. We shift the zucchini dough onto paper.

With a spoon or spatula, gently flatten the dough into a square. I don’t remember the dimensions, but the thickness of the layer should not be more than 1 centimeter. We place the baking sheet in the already preheated oven to the middle level and cook on the lower heat at 180 degrees for no more than 15 minutes. I have a gas oven, no convection. It is very important not to overexpose the squash cake, otherwise it will dry out and crack when rolled up.

100 grams of any hard or semi hard cheese rub on a medium grater (the same as zucchini). It is not at all necessary to buy exactly Russian - take some type of Dutch and the like. The main thing is that it is tasty for you and melts well.

Everyone knows that from zucchini you can cook a large number of dishes for every taste, including zucchini rolls. You can bake zucchini with vegetables, cook caviar, lecho, bake casseroles, cakes, pies, and also make jam. can be cold or hot.

Of the snacks, zucchini rolls are the most popular, which we will talk about today. Such rolls can be conditionally divided into two groups - vegetable and meat.

For the preparation of vegetable rolls from zucchini, tomatoes, bell peppers, onions, carrots, beets, cucumbers, and celery are used as fillings. For the preparation of meat rolls, minced meat, bacon, fillet are used. The category of meat rolls also includes zucchini rolls, which include fresh and lightly salted fish. Before proceeding to consider the most popular recipes rolls from zucchini, I want to say a few words about the zucchini themselves.

Your dishes will be much healthier and tastier if you choose young zucchini for their preparation. When buying zucchini, press them with your fingers. The fruits should be elastic and not deformed at the point of pressure. The length of a young zucchini does not exceed 15 cm.

A clean, flawless skin of a zucchini indicates that it was recently plucked. Now you know how to choose zucchini - rolls, recipes which we offer you, now with this knowledge you will always get very tasty and tender.

Courgette rolls. The best recipes with photos

Zucchini rolls with cottage cheese and tomatoes - recipe

Ingredients:

• - 2 pcs.,
• Tomatoes - 3-4 pcs.,
• Cottage cheese - 400 gr.,
• Parsley - bunch
• Garlic - 1 head,
• Salt - to taste
• Vegetable oil.

Everyone knows that tomatoes, as well as cottage cheese, go well with garlic to taste. Let's use this feature and cook garlic zucchini rolls with cheese(cottage cheese) and tomatoes. Cooking them is very easy and fast. To prepare them, you can use cottage cheese, and store-bought, the main thing is that it be fresh and fat.

The basis of such rolls is thin strips of zucchini fried in any vegetable oil. Cut the zucchini into strips. Put them in a preheated pan and fry on both sides until cooked. Transfer to paper towels or a kitchen paper towel. Let the excess oil drain from them.

Prepare the filling in the meantime. To do this, add parsley, salt, chopped garlic to the cottage cheese. Stir it with a spoon until smooth. The filling is ready. Cut the washed tomatoes into small pieces. Lay the cottage cheese on a strip of zucchini. Put a tomato on top of the cottage cheese and wrap it with a roll. Garnish with parsley sprigs.

Zucchini rolls with meat

Ingredients:

• Minced meat - 500 gr.,
• Zucchini - 2 pcs.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Sunflower oil,
• Salt and spices.

You can use any minced meat for making rolls, like chicken, beef or pork. Wash carrots and onions. Peel them and cut into cubes, and then simmer for 10 minutes in a pan with sunflower oil. Add to minced meat, salt it and mix. Put the mince in the refrigerator while you fry the zucchini.

Cut the zucchini into strips, and in the same way as in previous recipes fry them in sunflower oil. Spoon over cooled zucchini chopped meat, roll up. It is necessary to bake the rolls in the oven at a temperature of 180 C. for about 15 minutes. Delicious and juicy zucchini rolls with meat stuffing Serve hot with salads and side dishes.

Chicken rolls with zucchini

Ingredients:

• - 2 pcs.,
• Chicken fillet - about 400 gr.,
• Tomato sauce- 2-3 tablespoons,
• Hard cheese - 100 gr.,
• Mayonnaise - 3 tablespoons,
• Garlic - 3-4 cloves,
• Parsley greens - a few branches,
• Vegetable oil,
• Salt - to taste
• Black pepper,
• skewers

Cut the prematurely washed zucchini with the skin into strips about 0.5 cm thick. Preheat the oven to 180C. Line a baking sheet with baking paper. Coat the strips of zucchini with vegetable oil, sprinkle with salt, black pepper and place on a baking sheet. Bake in oven until golden brown. Chicken fillet cut in small pieces. Add to it mayonnaise, tomato sauce and garlic passed through a press.

Separately grate the cheese on a fine grater. Stir so that the fillet is completely in the marinade. Put marinated chicken fillet on each strip of zucchini and sprinkle with grated cheese. Roll up and secure with a skewer. Bake with chicken for no more than 30 minutes at a temperature of 180C. Zucchini rolls, recipe which we examined are served hot.

Zucchini rolls with carrots and champignons - recipe

Ingredients:

• Zucchini - 2 pcs.,
• Carrots - 4 pcs.,
• Leek - 1 pc.,
• Champignons - 200 gr.,
• Vinegar - 1 tablespoon,
• Garlic - 1 head,
• Parsley or dill - a small bunch,
• Salt and pepper,
• Sunflower vegetable oil

Wash the zucchini and cut off the stems from them. Slice each zucchini lengthwise into thin strips. Cut the leeks into rings. Wash mushrooms and cut thin slices. Also wash the carrot, peel it and grate it on a coarse grater. Chop parsley and dill. Fry the mushrooms with onions in vegetable oil, not forgetting to add a little salt. Squeeze garlic into carrots, add salt, pepper, vinegar. Mix everything well.

Let the carrots stand for about 10 minutes. Then add cooled mushrooms to it. The filling for the rolls is ready. Fry the strips of zucchini in vegetable oil, adding a little salt to them. Place them on paper towels to soak up excess oil. Put the filling on each strip of zucchini and wrap it with a roll. Serving rolls such as cold appetizer chilled.

Rolls from raw zucchini- recipe

Ingredients:

• Zucchini - 2 pcs.,
• Pine nuts- 50 gr.,
• Soft cheese ricotta - 300 gr.,
• Basil - 2 branches,
• Balsamic vinegar - 2 tbsp. spoons,
• Salt - to taste
• Black pepper,
• Olive oil.

Raw zucchini rolls turn out to be more useful and nutritious, because zucchini does not pass heat treatment, which means that they retain all the useful minerals and vitamins. So, washed zucchini should be cut into thin strips, using a special vegetable peeler for this. Prepare the marinade. mix olive oil With salt, balsamic vinegar and ground black pepper. Place zucchini strips in this marinade and brush them with your hands.

Leave to marinate for half an hour. Wash the basil and chop finely. Fry in a pan pine nuts until golden. Add the roasted nuts and basil to the ricotta cheese and stir to combine. Cheese filling ready for rolls. Scoop out the filling with a spoon and place on a strip of zucchini, then roll up. from raw zucchini are ready. Refrigerate them before serving as they taste even better when chilled.

Zucchini rolls with bacon and cream cheese - recipe

Ingredients:

• young - 2 pcs.,
• Bacon - 200 gr.,
• Creamy soft cheese - 300 gr.,
• Parsley and dill greens,
• Olive or sunflower oil,
• Salt - to taste
• Skewers.

Zucchini rolls with cheese and bacon is excellent snack, which will surely surprise you with its tender and piquant taste. For the preparation of such a snack, it is advisable to use zucchini young, in which seeds have not yet formed. If you are using young zucchini, then you do not need to remove the skin from them. Cut the washed zucchini lengthwise into strips with a knife or vegetable peeler, the thickness of which should be no more than 1 cm.

This will allow you to easily wrap them in rolls. Fry the zucchini strips in a pan with the addition of vegetable oil. Transfer them to a napkin. While the zucchini is cooling, fry the bacon until tender. Peel the garlic and pass through a press. Wash and finely chop the dill and parsley. Add garlic, greens to cream cheese and mix. Place bacon on a strip of zucchini and top with 1 teaspoon cream cheese seasoned with herbs and garlic. Roll up.

Vegetable rolls from raw zucchini - recipe

Ingredients:

• Zucchini squash - 1 pc.,
• Tomatoes - 2 pcs.,
• Bulgarian pepper - 1 pc.,
• Carrots - 2 pcs.,
• Parsley - 50 gr.,
• Arugula - 50 gr.,
• Black pepper and salt

agree that these zucchini rolls, photo which you see look very festive and appetizing. Such vegetable rolls from raw zucchini will appeal primarily to vegetarians, as well as for those who love raw vegetables and fruits or is fond of a raw food diet. Made only from fresh vegetables without the addition of vegetable oil, zucchini contains a minimum of calories, and twice as many vitamins as those that are pre-fried or baked in the oven.

Using a vegetable peeler, cut the zucchini into long strips. Wash carrots, tomatoes and bell peppers. Cut the carrots and bell peppers into strips, and the tomatoes into slices. Put a few leaves of arugula on a strip of zucchini, put one straw of carrots, pepper and a slice of tomato on top of them. Roll up. Season each roll with salt and black pepper.

Zucchini rolls with cheese and salmon - recipe

Ingredients:

• Zucchini zucchini - 2 pcs.,
• Soft cheese or cottage cheese - 300 gr.,
• Sour cream - half a glass,
• Garlic - 3-4 cloves,
• Olives - 1 can,
• Lightly salted salmon - 200 gr.,
• refined sunflower oil,
• Salt - to taste
• Lettuce leaves for decoration.

These zucchini rolls, photo which you see, it is not a shame to put it on the festive table, on the contrary, they are only able to decorate it and enliven it with bright colors. Cut the washed zucchini lengthwise into slices. Put them in a hot pan, salt, fry on both sides. Ready zucchini pat dry with paper towels or paper towels.

Prepare the filling. Cut salmon into thin strips. Peel the garlic cloves and pass through a press. Add sour cream and garlic to cottage cheese. Stir. Put the fish on a strip of zucchini, and put the curd filling on top of it and wrap the zucchini in the form of a roll. Cover the plate salad leaves. Place it vertically. Place an olive on top of each.

Zucchini is very useful, they prepare a variety of dishes, hot or cold, and even jam. By themselves, zucchini have a neutral taste, so they go well with any food. Zucchini snacks can be served cold or hot, they cook very quickly.

Zucchini rolls will become a decoration for your table, will please your family and friends with an interesting and piquant taste. It is very good to add garlic to zucchini dishes, it is he who gives piquancy. For rolls, it is necessary to take young zucchini, because they are small in size and have a convenient shape for cooking, have soft pulp and small seeds, are elastic, do not break and are easy to cut.

The peel of young zucchini is also soft, thin, easy to cut and almost not felt in ready dish so you don't even have to cut it. If you take large overripe zucchini, then their peel is thick and tough, the seeds are large and hard, the flesh also does not differ in elasticity.

Ingredients for making zucchini rolls:

Zucchini rolls with tomatoes and cheese - recipe

Zucchini cut into plates lengthwise, can be cut with a special grater.

Crack the eggs into a bowl, season with salt and pepper and beat with a whisk.

Pour the flour into a flat plate. After that, we dip each piece of zucchini first in flour and then in an egg and fry in vegetable oil until golden brown on both sides, so that they become soft and easily rolled into a roll. It should be remembered that zucchini fry very quickly.

Let the zucchini cool down.

Let's start preparing the filling. Finely chop the dill, pass the garlic through a press and combine everything with mayonnaise. We mix everything until a homogeneous mass.

It turned out dressing or sauce for rolls. The base of the filling is hard cheese and tomatoes. Cut cheese and tomato into medium-sized strips.

We form our own rolls. We take a plate of fried zucchini, using a teaspoon, grease it with garlic-mayonnaise sauce. We put a strip of tomato on the edge of the plate and begin to twist it into a roll.

Finished zucchini rolls with tomatoes and cheese put on a plate, decorate with chopped herbs on top. Can be served on one common dish, or serve in portions of 2-3 pieces.

The filling for such rolls can be any, even meat, mix the minced meat with boiled rice, onions and it will turn out very hearty snack or a main dish, best served hot. You can try to make such rolls with shrimp, vegetables, squid, in this version it is better to serve cold.

Zucchini rolls with tomatoes and cheese. Photo

Summer - great time for all kinds vegetable dishes. And today I suggest you cook delicious roll from zucchini with cheese and mushrooms. Preparing zucchini roll is 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 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.

• zucchini dough pour onto a baking sheet lined 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 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 zucchini roll with mushrooms turns out. I recommend)))