Stuffings for zucchini rolls. Zucchini rolls with cheese - beautiful! Recipes for various zucchini rolls with cheese for an elegant table

Summer is a great time for all kinds of 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 a delicate skin that it does not need to be cut off, 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

The big advantage of this dish is that you can make a variety of fillings for the roll, depending on your 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 liquid cream to the mushrooms. 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)))

Efficient presentation of food simple ingredients often decides the success of the meal and not only on holidays. We will tell you how easy it is to surprise your family today by making a beautiful summer snack in just 30 minutes. Zucchini rolls with different fillings, recipes with photos, all the ways to prepare a vegetable and a lot of ideas - with us you will realize an elegant idea from the first try.

For toppings, tasty solutions are obvious. Fragrant cheese pasta with garlic and herbs. Sliced \u200b\u200bwith bell pepper and cucumber for lovers raw vegetables. And, of course, chicken breast is the most unpretentious meat, which is very easy to beat to a plastic thinness and quickly bake.

Diet Bonus! Rolls can be made low-calorie and suitable for weight loss menus by reducing the oil in the zucchini processing process and choosing a binder paste with an abundance of fiber or protein.

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

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How to prepare zucchini plates

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

For the recipe, vegetables of any variety are suitable, including zucchini.

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

Wash thoroughly, remove the top and tip, but do not clean! The skin creates a contrasting outline that adds elegance to the twists.

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

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

How to get ultra-thin plates?

Take a vegetable peeler (piler) and cut translucent strips from vegetables no more than 0.3 cm thick. We have already done this for quick marinated zucchini.

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 performs in the company with eggplant, 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 a small amount 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

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. a spoon
Dill and other herbs (finely chopped) - 3 tbsp. spoons
Oil for frying

Diet sample: even easier and healthier!

Using the recipe above, replace processed cheese insipid granular cottage cheese(2-5%). Grind it with a blender with greenfinch, natural yogurt and garlic, we get the perfect filling for diet zucchini rolls. In one portion - no more than 200 kcal (3 twists). Tasty and healthy!

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 the traditional rich taste of baked vegetables and tender chicken meat under golden brown from 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 roll easily raw zucchini, it is enough to 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 bell pepper, young carrots, cucumber, kohlrabi, seed sprouts, spinach or wild garlic leaves.

A connecting element for different fillings can be nut paste or curd cream with spicy herbs.

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

4 more toppings for every taste

We cook everything effortlessly easily: fun can not do without a blender

Cottage cheese paste, and in the middle a piece of salted fish (herring, pink salmon, mackerel).
Canned tuna, boiled egg, paprika.
Liver pate with fried onions.
Nut butter.

For her you need:

Cashew (or walnuts) - 0.5 cups
Bars of any fresh vegetables or green leaves

Soak nuts overnight. So they become perfectly tender, juicy and healthy.

In a blender, we twist them to a viscous mass, gradually adding water. We like it when the nut butter stays structured: you can feel the bits. Add your favorite spices and herbs: dill and parsley, cilantro, mint, basil and thyme.

In the middle of the roll we put a thin block of fresh vegetables (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 a tenth of the wonderful examples of culinary thought. For such simple and beautiful solutions, the horizons of fantasy are immense!

I liked the bunches of fresh vegetables and cottage cheese paste, I'm sure it's delicious, but what a beauty in general! That's just raw zucchini is somehow not very good. I would marinate it for 15-20 minutes in a mixture of soy sauce, lemon juice and paprika. Well, garlic will also not be superfluous - it goes well with everything zucchini.

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).
Place a layer of grated carrots and cheese on top of the meat.
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. Enjoy your meal!

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. For this processed cheese grate.
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 both on the family dinner table and on 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. Put the bow in vegetable oil until it becomes transparent, 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
greens
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 roll 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);

Slice the zucchini lengthwise into thin slices. Salt, roll in flour and fry in vegetable oil on both sides.
Lay the fried zucchini on a paper towel to remove excess oil.
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. Enjoy your meal!

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 holiday table, lean rolls, consisting exclusively of vegetable components, 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 - a classic combination for 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 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

Cut the zucchini lengthwise and put on a baking sheet, grease each slice on top olive oil, salt and put 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 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.