Zucchini rolls with different fillings. Delicious and varied fillings for zucchini rolls

Zucchini rolls with different fillings are vegetable, meat, cheese. This is one of the best snacks on the holiday table. We offer you a recipe for zucchini rolls for every taste.

What kind of fillings do not fill zucchini rolls! Both vegetarians and meat-eaters will take their souls. Here is just a partial list: chicken fillet, minced meat, salted fish, tomatoes, carrots, onions, sweet peppers, cucumbers, celery, beets, cheese, cottage cheese, mayonnaise and garlic.

Zucchini rolls look festive, appetizing, especially if you take the time to prepare different options. They are convenient to eat, because they are quite small. Zucchini rolls with different fillings go well with strong alcohol. Cooking them will not take a long time, the products will be required inexpensive and in small quantities.

HOW TO PREPARE Zucchini ROLLS WITH DIFFERENT FILLINGS

We take only young zucchini, no longer than 15 cm. An intact, clean skin testifies to their freshness. Cut the zucchini into thin strips. Next, choose one of the options. First: fry them in vegetable oil on both sides until browned. Place on paper towel to get rid of excess oil. Second: grease the zucchini with vegetable oil and bake in the oven at 180 degrees for five minutes.

Let's get to the toppings.

Option 1

Mix 200 g of cottage cheese (or cheese) with a small amount of chopped parsley, salt to taste and a couple of chopped garlic cloves. Cut a couple of tomatoes into thin circles. Put a layer of cottage cheese on the zucchini, put a tomato on top, wrap it.

Option 2

We grate the carrots, chop the onion, fry them in vegetable oil for 5 minutes, add 250 g of any minced meat, salt and spices to taste. When the filling has cooled, wrap it in rolls and bake in the oven for 15 minutes at 180 degrees. You can also add a couple of tablespoons of boiled rice to the minced meat.

Option 3

Thinly sliced 200 g chicken fillet. Lubricate it with mayonnaise, tomato sauce and crushed garlic. Spread on zucchini, sprinkle with grated cheese, wrap. Bake in the oven at 180 degrees for a maximum of half an hour.

Option 4

Fry thinly sliced champignons (about 100 g) and leek. We grate the carrots, squeeze a clove or two garlic into it, a small pinch of salt and pepper, a teaspoon of vinegar. Mix with mushrooms and put in zucchini.

Option 5

Fry 100g bacon slices. Mix 150 g of cream cheese with chopped dill and parsley, add a crushed clove of garlic. Put bacon on a piece of zucchini, cheese on top, turn off.

Option 6

Three carrots on a grater, add chopped bell pepper. We put a few leaves of arugula, a teaspoon of carrots, a little pepper and a slice of tomato on the zucchini. Sprinkle with salt, pepper, wrap.

Option 7

100 g lightly salted salmon cut into strips. Mix 150 g of cottage cheese or soft cheese with a couple of chopped garlic cloves and a spoonful of sour cream or mayonnaise. Each roll with this filling can be decorated with an olive.

Option 8

Grind 6 crab sticks, 1 tomato, 1 carrot. Salt and pepper to taste, add a few drops of lemon juice.

Option 9

Put a slice of ham on a slice of zucchini, sprinkle with grated cheese. Put in a baking dish, greased with oil. Sprinkle with breadcrumbs and grated cheese, bake at 180 degrees for a short time, about 10 minutes.

Option 10

We combine the hard-boiled egg with 100 g of grated processed cheese, a spoonful of mayonnaise and chopped garlic clove. Cut fresh cucumber into strips. On a plate of zucchini we put the cheese filling and a slice of cucumber.

Option 11

Mix a third of a can of corn with 8 chopped crab sticks, a crushed clove of garlic, a couple of tablespoons of grated cheese, a spoonful of mayonnaise and chopped dill.

Option 12

Cut the bell pepper into thin strips, mix with grated processed cheese, chopped garlic clove and chopped dill.

Option 13

We mix the grated carrot, two tablespoons of grated cheese, chopped garlic clove, an incomplete spoon of mayonnaise.

Option 14

Lubricate a slice of zucchini with unsalted cream cheese and wrap a piece of slightly salted herring in it, sprinkle with green onions.

Bon appetit!

For convenience, each roll can be fastened with a toothpick. We decorate the rolls with greenery.

Usually we leave the thinnest slices on the festive table. After a short frying, they are very convenient to wrap the filling in several layers at once. Zucchini favors cucumbers or bacon.

Soften the zucchini for twisting

Method number 1. Fry in a pan.

We need a wide non-stick frying pan, where we will heat the oil.
Do you want to control the fat content of a dish? Apply the coating in a thin layer: a silicone brush or a piece of napkin will help.
If you splashed oils "heartily", spread the zucchini on a couple of layers of paper napkins so that excess oil is absorbed.

With a little effort, you can fry zucchini without oil at all. Just do not forget to wash the frying surface after each batch of vegetables (with a sponge!). Then brown soot will definitely not appear on the zucchini from the 2nd and 3rd roasting runs.

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

Lubricate the baking sheet with oil. Better natural creamy or coconut (if you decide to monitor the quality of fats in the family menu). With quantity, the same principle as for the pan: long live the brush!
Lay the zucchini slices on a baking sheet. We pierce with a fork - in several places each piece, especially the dense part without seeds.
You can smear the slices on top with a little oil, or initially cover the baking sheet with foil.
We send the baking sheet to the preheated oven (180 degrees) - for 4-7 minutes. You know your oven best.
The goal is to get a soft but firm zucchini, so it's important not to overdo it. The fork should go in easily, but not leave wide holes (this happens if the pulp is no longer holding its shape).
If using foil or grill, for insurance, reduce the time by 2 times and check readiness earlier.

Different toppings with photos of cooking step by step

Usually, a homogeneous mass with a central, colorful fresh vegetable, spicy cheese or cooked meat is placed in the roll.

It's very easy to wrap rolls!

We lay the zucchini plate and spread a homogeneous paste on it.

If we decided to put weighty pieces of vegetable or meat in a zucchini, then we cut the product into elongated sticks and distribute it piece by piece over a uniform layer.

It is most convenient when the length of the central bar is equal to the width of the squash wrap or 1.2-1.5 times more.

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

With cheese and garlic

For classic rolls we need:

Zucchini (from 18 cm long) - 2 pcs.
Processed cheese - 2 pcs.
Garlic - 2-3 cloves
Tomatoes - 3 pcs. medium size
Mayonnaise is light, better homemade - 1 tbsp. spoon
Dill and other herbs (finely chopped) - 3 tbsp. spoons
Oil for frying

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

Diet sample: even easier and healthier!

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

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

With chicken breast

For a hearty and more time-consuming 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 already know how easy it is to roll fried zucchini slices.

This sample with popular meat will require more work.

Roast zucchini strips until softened.
Thin longitudinal slices of raw chicken fillet. Then it is beaten with the smooth side of the hammer for greater plasticity.
When forming, twisting is used in two layers (zucchini, a strip of raw chicken meat, smearing with sour cream and a tomato in the middle). Half-finished beauties are baked in the oven - 20 minutes, sprinkled with grated cheese and brought to a ruddy readiness for another 10 minutes.

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

Way to vitamins! Raw vegetable rolls

Visiting our site, it is easy to notice: we are not dogmas. 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 or even 80% of the diet useful - with different vitamins, dietary fiber, safe fats and the right proteins.

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

Raw zucchini rolls are one of the unpretentious, but interesting options.

To easily roll a raw zucchini, just use a vegetable peeler and plan ultra-thin plates up to 0.3 cm.
We lay the cut on a paper towel, adding salt on top.
We let stand for 10 minutes, no more (!) So that the vegetables release the juice. It is this time that is enough for the zucchini to become pliable, but remain elastic.
We dry the strips with napkins and put them into action - we twist a crispy set of raw vegetables.

What fresh vegetables will fit perfectly into the roll:

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

Nut paste or cottage cheese cream with spicy herbs can become a connecting element for different fillings.

See what light aesthetic photos fully describe the twisting of raw zucchini into rolls. Vitamin decoration for a summer feast - in 20 minutes!

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. This tender and juicy dish is prepared quite simply, but it will look so impressive that the zucchini 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. It is not necessary to take Russian cheese - any hard or semi-hard cheese that you like best will do.

Zucchini roll with mushrooms and cheese is good both warm and as a cold appetizer. After complete cooling, it is perfectly cut into portioned pieces, does not break or crumble. Store the finished roll in the refrigerator, and before serving, decorate it as your 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, mushrooms, butter, mayonnaise, onions, garlic, dill, salt and ground black pepper. I will offer all possible options for replacing products 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 the zucchini on a medium (not large or not the same as for potato pancakes). It is advisable to use a young one - along with a thin skin and seed germs. If you have a mature fruit, remove the rough top 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. Wash fresh mushrooms, 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 just outlive the squash mass with our hands, pour 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 of fresh dill, which you need to finely chop 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 we move on to the 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.

Next, add 100 grams of wheat flour (I used the highest grade, but you can also use the first), 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 yet, find a 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.

Grate 100 grams of any hard or semi-hard cheese 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.

The season of fresh vegetables has begun, and I bring to your attention a recipe for awesome zucchini rolls. Zucchini rolls are simply incomparable: they attract attention not only with their beautiful appearance, but also with their delicate taste. This dish has the perfect combination of all the ingredients: tender zucchini with a spicy filling, fragrant herbs and a juicy slice of tomato inside. This very tasty, mouth-watering and original appetizer will undoubtedly delight your loved ones. This dish is easy and simple to prepare and eats very quickly. Be sure to check out this simple yet delicious recipe.

Ingredients:

2 cloves of garlic;
2 pieces of processed cheese (180 grams);
2 zucchini;
3 tomatoes;
greens (dill or parsley) optional;
1 heaping tablespoon of mayonnaise (homemade or store-bought)
vegetable oil for frying;
salt to taste.

Awesome zucchini rolls. Step by step recipe

First of all, we will prepare the zucchini: they must be washed well, cut off the ends and cut into thin slices (cut along the zucchini).
Then chopped raw zucchini needs a little salt.
Fry the zucchini on both sides in a pan with vegetable oil. The zucchini should be soft and curl up nicely.
Place the fried zucchini on a paper towel to absorb excess oil.
Let's prepare the filling. Grate melted cheese on a fine grater.
Advice. To make the melted cheese better rubbed, I put it in the freezer for a couple of hours. I also grease the grater a little with vegetable oil so that the cheese does not stick.
Let's prepare the greens (parsley, dill): it must be washed, dried and chopped with a knife.
You can use any greens.
Next, wash the tomatoes and cut into small pieces.
Add chopped garlic, herbs and mayonnaise to the grated processed cheese in a bowl, mix everything thoroughly.
Adjust the amount of garlic to your liking: the more you put it, the spicier and spicier the dish will be.
You can use store-bought mayonnaise or make it at home.
To do this, add half a teaspoon of mustard, half a teaspoon of salt, one teaspoon of sugar, one tablespoon of lemon juice, 150 milliliters of vegetable oil, one egg (add the egg so as not to damage the yolk) and beat with a blender. The density of mayonnaise depends on the amount of vegetable oil: if you add more, the mayonnaise will be thicker.
On our site "Very tasty" you can find other recipes for making mayonnaise at home.
We turn to the formation of rolls. Lubricate the zucchini with the filling, put a slice of tomato and carefully wrap it in a roll. Thus we form all the zucchini.

Awesome zucchini rolls - a very original and tasty dish. This appetizer can be served on the festive table: it will delight your guests with its taste. I love this recipe: with simple and affordable ingredients, you can make a great appetizer. You can make any filling: do not be afraid to experiment, add your favorite products. On the site "Very tasty" you can find many interesting and original recipes for vegetable dishes. Bon appetit - and cook with pleasure.

If the zucchini is cut into thin longitudinal slices, you will get an excellent material for a spectacular snack. We present you delicious zucchini rolls 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 the festive table, lean rolls consisting exclusively of vegetable 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 are a classic combination for a light snack. And if you add more cucumber for 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 in a sufficient amount of olive oil until golden brown.

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 of 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 so we already give the following recipes 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. Fatty cashew nut butter makes this easy diet snack somewhat satisfying.

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. We spread the nut paste on the edge of the strip, add some vegetables, a couple of cilantro leaves and roll it 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 on a fine grater, finely chop the parsley, mix with goat cheese, lemon juice, raisins and half of the pine nuts.

Now we take the cooled strips of zucchini. At the wider end, spread a tablespoon of the cheese mixture and twist the roll. We put the rolls of zucchini on a plate and sprinkle the remaining pine nuts on top.