Zucchini wrapped in rolls with filling. Zucchini rolls with cheese - beautiful! Recipes for various zucchini rolls with cheese for an elegant table

Zucchini rolls with with different fillings — a good option light snack for a festive table or for a casual dinner. Today's selection is dedicated to them. Simple, tasty and original recipes zucchini rolls will add variety to your menu. All recipes are accompanied by photos and detailed description, so the cooking process will not be a problem.

To prepare you will need:

2 small zucchini;
300 g chicken fillet;
50 grams of cheese, grated;
3 cloves of garlic;
mayonnaise or any of your favorite sauce;
salt pepper;
skewers or toothpicks.

Preparation:

1. First, cut the meat into thin longitudinal strips. Cut each strip in half and beat.

2. Now you need to marinate the chicken: put the fillet on a plate, add salt and pepper and add finely chopped garlic. Mix everything well and leave for 15-20 minutes.

3. While the chicken is marinating, prepare the zucchini. First, preheat the oven to 180 degrees, cover parchment paper baking tray, grease it with oil. Cut the zucchini into thin slices and place them on a baking sheet, add salt and place in the oven for 5-7 minutes until the zucchini becomes soft.

4. While the zucchini is in the oven, grate the cheese.

5. Take out the zucchini and let it cool slightly. After which you can prepare the rolls: grease the slice with mayonnaise or sauce, sprinkle with spices, lay out pieces of chicken, sprinkle with grated cheese and roll the rolls. We secure each roll with a toothpick.

6. Take a baking dish. Grease it with oil and place the rolls in it. Place the pan in the oven and bake for 20-25 minutes at 180 degrees.

Zucchini rolls with chicken and cheese are ready! You can serve!

Zucchini rolls with chicken and carrots in the oven

For 10 rolls you will need:

1 small zucchini;
2 chicken breasts;
1 large carrot;
soft cheese;
favorite seasonings;
salt, pepper and toothpicks.

Preparation:

1. Wash the zucchini, cut off the ends on both sides and cut sharp knife into thin slices (you should get about 10 pieces).

2. Preheat the oven to 180-200 degrees. Take a baking sheet, grease it with oil and lay out the slices.

3. In a small bowl, mix soft cheese with seasonings and herbs to your taste. Spread each slice of zucchini with cheese.

4. Cut the carrots into strips, best using a Korean carrot grater. Place a small bunch of carrots on one end of each slice. Cut the chicken breast into 5-6 cm pieces, place one piece of chicken on top of the carrots.

5. And we roll the rolls starting from the side where the chicken and carrots lie. Secure each roll with a toothpick and place on a baking sheet.

6. Bake zucchini rolls in the oven for 15-20 minutes until cooked.

Advice! Ready rolls can be served with 1 tbsp sauce. balsamic vinegar and 2 tsp. liquid honey.

Zucchini rolls with soft cheese

Simple and quick recipe zucchini rolls: young zucchini and soft cheese go well together and make a good appetizer. To prepare 8-10 rolls you will need:

1 large zucchini - 20-25 cm in length or a couple of small ones;
200 grams of any soft cheese (to your taste);
spicy herbs and herbs (dill, basil, mint) - fresh or dry - 2 tsp;
olive oil;
pitted olives / sun-dried tomatoes / lime zest and juice (optional) - you can choose any of these ingredients in addition to the main composition for more interesting taste dishes.

Preparation:

1. Cut the young zucchini lengthwise into long thin slices, first cutting off the ends on both sides. The slices should be thin, no more than 0.5 cm. If the zucchini is long, it is better to cut the slices in half lengthwise.

2. Heat up a grill pan; if you don’t have one, a regular one will do. Heat a frying pan over high heat, add as many slices as will fit and fry on each side for 2-3 minutes until the zucchini is soft. Then place on a plate to cool.

3. Prepare the filling: mix cheese with herbs and one of additional ingredients(if you don’t have them, it doesn’t matter, the rolls will be delicious anyway). Salt as desired.

4. Now let’s make the rolls: take a slice of zucchini, put cheese on it and twist it.

Advice! If your rolls don't hold together, you can secure them with a toothpick.

Zucchini rolls with soft cheese are ready to serve!

Rolls of fresh young zucchini

Colorful, bright and fresh - here Full description this recipes. To prepare you will need:

1-2 small zucchini;
1 red bell pepper;
1 yellow bell pepper;
2 medium sized carrots;
toothpicks.

For pesto you need:

1 cup basil;
1 cup spinach;
1 clove of garlic;
1-2 tbsp. olive oil;
salt to taste.

Preparation:

1. Cut the zucchini into thin slices the entire length.

2. Cut the pepper into long strips about 0.5-1 cm thick, carrots into quarters to make sticks. Just wash the arugula.

3. Prepare pesto: put all ingredients in a blender bowl, beat until smooth, add salt to taste. The pesto should be thick and have the consistency of a paste.

4. Making the rolls: place a slice of zucchini on a hard, flat surface, brush with pesto, add arugula and a few pepper and carrot sticks. Wrap the roll and secure it with a toothpick. You can serve!

Advice! Instead of or together with pesto, you can add soft cheese to the zucchini.

Zucchini rolls stuffed with crab sticks

To prepare 6 rolls you need:

1 small zucchini;
6 crab sticks, finely chopped;
6 cherry tomatoes or 1 tomato, finely chopped;
1 small carrot, grated;

Preparation:

1. Preheat the oven to 180 degrees.

2. Cut the zucchini into thin slices with a sharp knife; you can use a potato peeler.

3. Pour a couple of drops of olive oil onto a baking sheet and place the slices, drizzle oil on top, and season with salt and pepper. Place the baking sheet in the oven for 5 minutes. The essence of this stage is to make the zucchini slices softer so that you can wrap the rolls.

4. In a small bowl, prepare the filling: mix crab sticks, chopped tomatoes and carrots, sprinkle everything with a couple of drops of lemon juice and salt. Mix everything.

5. When the zucchini is soft, remove it from the oven and let it cool. Then you can start rolling the rolls. Place a tablespoon of filling on one end and roll it up.

Zucchini rolls stuffed with ham and cheese

To prepare rolls according to this recipe you need (20 rolls):

2 medium zucchini or young zucchini;
50-60 g mozzarella cheese or other cheese - grate;
cheese-cooked ham - 1 slice of ham for each piece of zucchini;
1/4 cup breadcrumbs;
1/4 cup finely grated hard cheese;

Preparation:

1. Preheat the oven to 180-200 degrees.

2. Zucchini should be cut into thin slices. Take a baking tray and spray olive oil and lay out the slices, place the baking sheet in the oven for 5-7 minutes until the zucchini becomes soft. You can soften the zucchini by frying the slices in a grill pan.

3. Let the slices cool. After which you can start wrapping the rolls: take one slice of zucchini, put ham on it, a little grated cheese, twist the roll and secure with a toothpick. Roll all the rolls.

4. Ready rolls Place in a baking dish, sprinkle with grated hard cheese and breadcrumbs on top. Bake in the oven for about 10-15 minutes.

P.S. Do you have any comments, advice or yours? own recipes. Share your thoughts in the comments to the article!)

Spectacular presentation of dishes from simple ingredients often decides the success of a 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 vegetables and many ideas - with us you will realize an elegant idea from the first try.

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

Diet bonus! Rolls can be made low-calorie and suitable for weight loss menus if you reduce the oil during processing of the zucchini and choose a binding paste with plenty of fiber or protein.

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

Quick navigation through the article:

How to prepare zucchini plates

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

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

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

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

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

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

How to obtain ultra-thin wafers?

Take a vegetable peeler (peeler) and trim the vegetables into translucent strips no more than 0.3 cm thick. We have already done this for quick pickled zucchini.

Usually we leave the thinnest slices on festive table. After a short frying, they are very convenient for wrapping the filling in several layers at once. Zucchini goes well with eggplants, cucumbers or bacon.

Softening the zucchini for rolling

Method number 1. Fry in a frying pan.

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

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

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

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

Various fillings with photos of preparation step by step

Wrapping the rolls is very easy!

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

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

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

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

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
Light mayonnaise, preferably homemade - 1 tbsp. spoon
Dill and other greens (finely chopped) - 3 tbsp. spoons
Oil for frying

Diet sample: even easier and healthier!

Using the recipe described above, replace processed cheese insipid grainy cottage cheese(2-5%). Grind it with a blender with greenfinch, natural yoghurt and garlic, we will get the ideal filling for diet zucchini rolls. One serving contains no more than 200 kcal (3 twists). Tasty and healthy!

With chicken breast

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

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

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

This sample with popular meat will require more work.

Bake the zucchini strips until softened.
Thin lengthwise slicing of raw chicken fillet. Then it is beaten with the smooth side of the hammer for greater plasticity.
When molding, use a twist in two layers (zucchini, a strip of raw chicken meat, a coating of sour cream and a tomato in the middle). The semi-finished beauties are baked in the oven for 20 minutes, sprinkled with grated cheese and cooked until golden brown for another 10 minutes.

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

Make way for vitamins! Raw vegetable rolls

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

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

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

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

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

What fresh vegetables fit perfectly into a roll:

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

Can become a connecting element for different fillings nut butter or curd cream with spicy herbs.

Look at the light, aesthetic photos that fully describe the twist. raw zucchini into rolls. Vitamin decoration for a summer feast - in 20 minutes!

4 more fillings for every taste

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

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

It requires:

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

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

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

Place a thin block in the middle of the roll fresh vegetable(cucumber, tomato, pepper, carrot) or a leaf of wild garlic, curly lettuce, a couple of sprigs of parsley/cilantro.

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

I liked the bouquets of fresh vegetables and curd paste, I’m sure they’re delicious, and they look absolutely beautiful! But 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 won’t be out of place either - it goes well with everything squash.

31.10.2017

Zucchini rolls with different fillings

Zucchini season is in full swing. The price of these vegetables is falling every day in June. It's time to remember recipes for dishes with zucchini and prepare delicious and healthy vegetable dishes for your family.
It's no secret that zucchini is delicious. dietary vegetable, highly revered in cooking. Zucchini is rich in microelements, vitamins and is very beneficial for digestion. Zucchini dishes are surprisingly varied and original. Particularly popular among housewives are zucchini rolls and zucchini rolls with various fillings.
Zucchini rolls - simple and delicious savory snack, which even a novice housewife can prepare. For the filling you can use chicken fillet, ham, chopped meat, bacon, hard, soft or processed cheese, fresh or steamed vegetables, herbs and aromatic spices. Zucchini rolls with different fillings - this is exactly the version of the original delicious snack, which can become a decoration for any holiday table.

How to prepare zucchini plates

Only young zucchini of any variety (including zucchini) that do not have large seeds are suitable for snack mini-rolls. Long, but not very thin specimens (at least 19 cm), approximately equal in thickness, are selected.
Vegetables need to be washed thoroughly, cut off the top and base, but do not peel off the skin. It creates a contrasting outline that adds elegance to the mini rolls.
Cut the zucchini lengthwise into thin wide strips (about 0.5 cm) and lightly salt them. To do this, place the plates in a large bowl, sprinkle with salt and mix gently with your hands.
There are two ways to soften a zucchini for rolling:
1) frying in a pan;
2) baking on a baking sheet in the oven.
Any heat treatment must make the product soft, otherwise it will be impossible to curl.

Choice of filling

Usually the rolls are filled with a homogeneous mass with a central piece of salted fish, a colorful fresh vegetable, piquant cheese or cooked meat. The most popular filling ingredient is cheese (hard, melted, pickled). It is grated, mixed with a variety of chopped or chopped ingredients: vegetables, meat, fish, chicken, crab sticks, egg, etc. Garlic is almost always added, which goes perfectly with cheese and zucchini. To fill the filling, you usually use sour cream or mayonnaise; the amount is regulated independently, achieving the desired consistency.

Wrapping the rolls is very easy!

Apply evenly onto the softened zucchini plate. homogeneous mass fillings. If you need to place weighty pieces of vegetables, meat or fish in the middle of the roll, then the product is cut into elongated bars and distributed individually over a uniform layer. It is most convenient when the length of the central block is equal to the width of the zucchini wrapper or 1.2-1.5 times longer (spinach leaves, strips of red pepper, carrots, cucumber, kohlrabi). Make large only what holds its vertical shape well.

● If the layers (strips) of zucchini are breaded in flour before frying, the crust will be browner and more beautiful. You can also dip the vegetable in a beaten egg, it will not only give a beautiful color, but will also prevent the oil from being absorbed.
● You won’t be able to fry zucchini successfully if they are well salted. There is also no need to pepper them and add spices; it is better to concentrate this on the filling.
● To prevent zucchini rolls from unrolling, toothpicks or decorative skewers are often used. They securely fix each squash twist, piercing right through. A roll on a skewer is most convenient to grab at a buffet table.
● The filling for rolls can be filled not only with sour cream or mayonnaise. Ready-made creamy and garlic sauces that you can buy. This will simplify and speed up the preparation of the snack.
● To calculate the weight of a particular product, it will help you Comparison table of weights and measures.

Let cooking become your favorite pastime and a wonderful hobby!

Recipe 1. Zucchini rolls ( with chicken, cheese, tomato and onion)

The combination of young juicy zucchini and tender chicken fillet gives a great taste to this hot appetizer. The rolls are, of course, delicious when cold, but straight from the oven they are much more flavorful. In this recipe, the rolls are prepared in two ways: one half of the zucchini slices is first lightly baked in the oven to soften, and the other half is left raw. Some will like the first option, while others will like the second.

Ingredients:

✵ zucchini (small young) - 2 pcs.;
✵ chicken breast (fillet) - 1 pc.;
✵ hard cheese (grated) ‒ 1-2 tbsp. spoons;
✵ fresh tomato ‒ ½ pcs.;
✵ onions ‒ ½ pcs.;
✵ lemon juice ‒ 1 tbsp. spoon;
✵ vegetable oil - 2-3 tbsp. spoons;
✵ black pepper (ground) - to taste;
✵ salt - to taste.

Preparation

1. Cut the chicken fillet into small thin strips and beat lightly. Salt, pepper, sprinkle with vegetable oil and lemon juice, add finely chopped onion, stir and leave for 20-30 minutes.

2. Cut half the zucchini into thin layers with a regular sharp knife, grease them with vegetable oil, place on a baking sheet lined with baking paper, and lightly bake in an oven preheated to 180°C for 7-10 minutes. No golden brown crust It shouldn’t be, this is done only to soften it so that the rolls roll up well.
3. Using a special vegetable knife, cut the second half of the zucchini into thin slices.

4. Place the zucchini slices on a cutting board (you can take 2 raw ones), place the chicken fillet on top, and a little onion and cheese on it. Roll up thick rolls, and so that they hold their shape well and do not fall apart, secure with wooden skewers for barbecue.

5. Place the formed rolls (like barrels) on a baking sheet, top each with a little more onion, cheese, and a slice of tomato.
6. Place the baking sheet with zucchini rolls in an oven preheated to 180°C and bake for 25-30 minutes until the cheese has melted and lightly browned.

Bon appetit and good health!

Recipe 2. Zucchini rolls ( with fish and sesame)

Stuffed with two types of fish, these zucchini rolls are quick and easy to make. They will approach regular table, and for the holiday.

Ingredients:

✵ young zucchini - 1 pc.;
✵ fresh fish (small pike perch) - 1 pc.;
✵ trout fish (lightly salted fillet) - 300 g;
✵ white sesame (seed) - 3 tbsp. spoons;
✵ vegetable oil - for frying;
✵ salt - to taste.

Preparation

1. Cut the zucchini into thin slices and fry on vegetable oil on both sides.

2. Peel the pike perch, cut into 2 parts, add salt and place in a double boiler for 20 minutes. Then remove the fish from the steamer and carefully cut into thin long strips.

3. Also cut the trout fillet into thin strips.

4. Place trout on fried zucchini slices, sprinkle with sesame seeds, roll into rolls and secure with decorative skewers.

5. In the same way, make rolls from zucchini plates with pike perch.

6. This appetizer can be decorated with herbs and served either hot or cold.

Bon appetit and new culinary discoveries!

Recipe 3. “Fish in Zucchini” rolls

Original hot snack‒ delicious juicy fish in addition with a pleasant vegetable side dish.

Ingredients:

✵ zucchini (young) - 2 pcs.;
✵ sea fish (hake, pollock, etc.) - 800 g;
✵ cheese (hard) - 50 g;
✵ garlic - 4-5 cloves;
✵ tomato ketchup - 6 tbsp. spoon;
✵ fish broth - 150 ml;
✵ wheat flour - for breading;
✵ vegetable oil (refined) - 2-3 tbsp. spoons;
✵ seasoning for fish - to taste;
✵ ground black pepper - to taste;
✵ salt - to taste;

✵ leaves green salad- For decoration.

Preparation

1. Clean the fish, fillet it, remove small bones. Cut the resulting fillet into pieces, salt, pepper and season.
2. Dip the fish pieces in flour and fry in vegetable oil until golden brown.
3. Pour a glass of water over the fish bones and trimmings, add salt and cook the broth.
4. Wash the zucchini, dry with a napkin and cut lengthwise into 0.5 cm thick slices.

5. Spread the zucchini blanks in one layer on a baking sheet greased with vegetable oil and place in an oven preheated to 180°C for 10 minutes. There is no need to bake the zucchini, they just need to soften.
6. All zucchini preparations Cover evenly with ketchup and chopped garlic. Place a piece on the edge of each plate fried fish, roll into a neat roll and secure with a wooden toothpick or skewer.

7. Place the finished rolls on a baking sheet greased with vegetable oil or covered with foil (parchment). Pour in the fish broth (if there is no broth, you can add salted water). Apply a little ketchup to each roll and sprinkle with grated cheese.
8. Place the baking sheet with rolls in an oven preheated to 180°C and bake for 30 minutes.
9. Place the finished zucchini rolls with fish (without toothpicks) on a wide flat dish lined with green lettuce leaves, and generously sprinkle with chopped fresh herbs.

It turned out very delicious snack. It can be served either hot or cooled. The zucchini was saturated with the taste of fish, acquired a piquant flavor from the ketchup and garlic, and became juicy from the broth.

To make the zucchini plates soft and pliable, they can be laid out on a large plate and microwaved for 30 seconds. Or just salt the plates and wait 10 minutes.

Eat healthy, tasty and varied!

Recipe 4. Zucchini rolls ( with melted cheese, garlic, tomato and herbs)

Probably the most popular and favorite zucchini dish is fried zucchini slices, greased garlic mayonnaise and decorated with tomato slices. It is no coincidence that this dish has won the love of many gourmets. It has a successful combination of ingredients that creates a unique taste. For variety, try preparing a slightly different zucchini dish, but with an equally amazing taste. Wrap in fried zucchini delicious filling of garlic cream cheese with tomato and serve the rolls on lettuce leaves. This hearty, savory appetizer will fill your table with bright colors and delight you with excellent taste.

Ingredients:

✵ zucchini (young) - 4 pcs. (average size);
✵ fresh tomato - 1 pc.;
✵ processed cheese “Druzhba” – 1-2 pcs.;
✵ garlic - 4 cloves;
✵ mayonnaise - to taste;
✵ fresh herbs (parsley, dill) - 1 bunch;
✵ salt - to taste;
✵ green salad leaves - for garnishing the dish;
✵ vegetable oil - for frying.

Preparation

1. Wash young zucchini and dry with a napkin. Cut lengthwise into slices about 5 mm thick. Add salt and leave for 10 minutes.
2. Lightly fry the zucchini slices in vegetable oil on both sides and let cool.

3. For the filling mix grated processed cheese with chopped garlic and mayonnaise. Wash the tomato and cut into small cubes. Rinse small sprigs of fresh dill and parsley under running water and dry.

4. Apply the cheese-garlic mixture onto the cooled zucchini pieces and spread evenly over the entire surface in a small layer. Place a piece of tomato at the edge of the widest part of the zucchini, and small sprigs of parsley and dill next to it.

5. Carefully roll up the roll and place on a large serving platter lined with lettuce leaves. Do the same with all the other fried plates.
Ready-made zucchini bundles will look great both on the family dinner table and at a lavish feast.

Vegetable snacks and full meals for lunch or dinner - wholesome healthy food that requires a minimum of effort. Based on eggplant or zucchini, housewives like to make rolls with different fillings, which can be cold or hot, but always very tasty. What tricks do you need to know to create such a dish?

How to cook zucchini rolls

There are only 2 categories of recipes for this dish: large rolls or different portioned rolls. The former are always hot and require baking, the latter can be made from fresh vegetables that are not thermally processed. Key nuances from experts:

If you need a large zucchini roll with chicken meat or a less heavy filling, it should be made on the basis vegetable dough: flour, egg and squeezed zucchini pulp. The mass is rolled out and baked. After this, the cake is filled and rolled up.
For cold fresh vegetable rolls, any type of zucchini will do, but it will need to be fried first (with or without oil): raw product It's better not to use it.
If you want portioned hot zucchini rolls with different fillings, use only durum varieties: for example, Italian zucchini - they will not spread when baked or fried.
Do you have a favorite eggplant roll recipe? Don't look for a new one, use the existing one by simply replacing main ingredient.
Try different fillings - zucchini is versatile and undemanding in terms of filling.

Zucchini rolls with cheese and garlic

Easy for dinner, for which you can prepare either many portioned small rolls with different fillings, or a large zucchini roll with cheese and garlic. The trick is to process the main vegetable, which turns into... dough. The basic set of products is very versatile, so you can choose absolutely any fillers.

Big zucchini roll on a standard baking sheet obtained from:

eggs of the highest category - 3 pcs.;
spelled flour – 650 g;
zucchini pulp – 1.1 kg;
garlic cloves – 3 pcs.;
sour cream – 2 tablespoons;
suluguni – 180 g;
parmesan – 70 g;
greenery - for decoration;
salt and pepper - by eye.

Preparation:

Sift the flour, mix with beaten egg (1 pc.) and herbs. If you are using wheat flour, increase its volume - it absorbs liquid worse.
Add the squeezed pulp into the resulting mass and knead well. If necessary, add a little more flour - ready dough should be dense and hold its shape.
Roll out the vegetable mixture on a baking sheet and bake. The operating temperature of the oven is 170 degrees, the timer is half an hour.
While the base of the roll arrives, grate the suluguni with garlic and combine with sour cream. Hard-boil the remaining eggs, chop and add to the filling. If you are making small rolls, make several different options: use any vegetable combinations, meat, fish.
Without turning off the oven, take out the base, spread out the filling, and roll up. Secure with skewers and sprinkle with Parmesan. Bake for another quarter of an hour.

Dietary variation of Caucasian cold snack, which is originally prepared from eggplants, and the filling is meat twisted into minced meat. Zucchini alternative with chicken fillet lighter, cooks faster, does not burden the pancreas and does not threaten to harm the figure. In the cold season, when you can only find frozen vegetables, you can make zucchini with chicken and cheese according to this recipe, not rolling it into rolls, but laying it out in layers.

Set of ingredients:

zucchini with dark skin - 2 pcs.;
minced chicken or fillet – 1.4 kg;
greens (parsley, oregano) - a bunch;
carrots – 2 pcs.;
vegetable oil;
walnuts - a handful.

Preparing stuffed rolls:

Choose zucchini that is undamaged so you don’t have to peel it. Wash well, cut lengthwise into slices about 0.7-1 cm thick. You can use thinner ones, but make sure they don’t tear.
Blend the meat in a blender, if it is not minced meat, but whole piece. Add some salt. Fry with grated carrots until golden brown - it should not be completely cooked. If you intend to do absolutely dietary dish, simmer the minced meat in water.
Grind the nuts in a coffee grinder and tear the herbs. Combine with chicken meat.
Distribute the filling over the zucchini plates, leaving a free edge of 5-10 cm. Roll from the opposite side.
Pin the rolls with toothpicks or wrap them with a special thread. Bake in the oven for a quarter of an hour.

The combination is not for everyone, since not every gourmet understands the dairy group in tandem with vegetables and hot spices. For this dish, it is recommended to use Italian zucchini and ricotta instead of cottage cheese. An eggplant-based appetizer is prepared in the same way. Ingredients set for rolls:

zucchini – 2 pcs.;
soft low-fat cottage cheese – 240 g;
dried ground herbs - spoon;
garlic cloves – 2 pcs.;
olive oil;
sour cream 30% - spoon;
salt, arugula, cherry tomatoes - optional.

The rolls are prepared like this:

Cut the washed zucchini lengthwise, place the plates on a wire rack and add salt.
Mix cottage cheese, crushed garlic, herbs and sour cream.
Treat each plate of zucchini with oil through a brush or napkin. Fry.
Spread the filling in a thick layer, roll it up, secure if necessary. Do not bake, place the appetizer on the table cold, garnished with herbs and cherry tomatoes.

A variation of the previous recipe without final baking, but heat treatment is present on initial stages. The list of ingredients is short:

zucchini – 3 pcs.;
plum tomatoes – 5 pcs.;
soft cheese (any) – 140 g;
flour – 7 spoons;
greens - by eye;
sour cream – 3 spoons;
eggs – 2 pcs.;
oil.

Preparing the rolls:

Beat eggs with flour and half the volume of grated cheese, coat each thin plate of zucchini with this mixture.
Fry in oil until crusty, but try not to dry out - the zucchini should remain flexible and soft.
Gently mix the greens, sour cream and remaining cheese, add chopped tomatoes. Spread the filling onto the hot zucchini plates and roll into rolls.

Zucchini rolls with mushrooms and cheese

This recipe is worth having in stock if you suddenly need to make something very original. Rolls are made from:

mushrooms (can be different) – 400 g;
zucchini – 2 pcs.;
bulbs;
eggs – 2 pcs.;
cheese – 120 g;
various spices;
oils

Making rolls is simple:

Zucchini is cut into slices and fried.
While this is happening, the filling is being created: chopped onions and mushrooms are stewed in a nearby frying pan. Mix with beaten eggs and grated cheese.
The filling is laid out on fried plates, each of them is wrapped in a roll and baked until crusty.
If you want to make a large roll of zucchini with mushrooms and cheese, you need to chop the main vegetable, add an egg, flour, and pre-bake it into a crust.