Zucchini rolls with different fillings

During the harvest season there are so many zucchini that it can make your eyes wide open. Many housewives sometimes do not know what to do with this abundance. It turns out that you can prepare a huge number of dishes from zucchini, one of which is spring rolls.

Zucchini rolls with cheese and garlic in a frying pan

For a piquant taste, garlic is added to the rolls, the amount of which you adjust depending on your preferences. You can choose any greens for the rolls - dill, parsley or basil.

1. 
   How to make delicious zucchini rolls? Before cutting the zucchini into slices, rinse them with running water.Wipe dry and cut into slices (their thickness should not exceed 5 millimeters, otherwise the zucchini will not roll into a roll).
2. 
   Take some salt and grease the first slice with it. We do the same with the remaining plates. Immediately place the zucchini in a deep dish and leave for 15 minutes. During this time, juice will be released, which will need to be drained.
3. 
   Pour oil into the frying pan. First you need to heat it on the stove for a couple of minutes. Place zucchini slices on the bottom of the container and fry them on both sides until golden brown and the plates soften.
4. 
   To get rid of excess fat and liquid, place the zucchini slices on a dry paper towel (spread it on a wide plate). The towel will absorb both fat and moisture.
5. 
   Now let's prepare the filling. Grate the processed cheese on a fine grater. It is more convenient to use a deep bowl or plate for this purpose. Spread the sour cream. Peel a couple of cloves of garlic and finely chop (grid or use a garlic mince). Add garlic to sour cream and cheese, and then mix the ingredients (if desired, sour cream can be replaced with mayonnaise). Taste the filling and add salt if necessary.
6. 
   Wash the tomatoes. Wipe the vegetable dry and cut into small slices. During the cutting process, we remove the attachment points of the stalks. Alternately, put a small amount of filling (a teaspoon) on each slice, put a slice of tomato and a sprig of herbs on top (we first wash the bunch and disassemble it into sprigs).
7. 
   Roll the slices together with the filling into rolls and place on a plate.

Bon appetit!

Zucchini rolls with garlic, herbs and mayonnaise

Zucchini dishes are very “light” and easily digestible, making them ideal for dietary nutrition. Zucchini actively absorbs toxins and removes them from the body.

Cooking time – 1 hour.

Cooking time – 30 minutes.

Number of servings – 20-25.

Ingredients:

• Zucchini – 2-3 pcs.
• Mayonnaise – 2-3 tbsp.
• Dill – 50 gr.
• Garlic – 4 teeth.
• Vinegar – 3 tsp.
• Vegetable oil – 3 tbsp.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

1. Wash the amount of zucchini indicated in the recipe. Wipe the product dry and cut into slices (they should be no thicker than five millimeters). If you cut the zucchini into thick slices, they will not roll up and will not hold their shape.

2. Pour vegetable oil into the frying pan and heat it on the stove for a couple of minutes. Carefully place the slices on the bottom of the pan and fry until golden brown, first on one side and then on the other.

3. Line the bottom of a large plate with a paper towel and place the fried slices on it in a row. Lay another layer of towels over the slices and place a new portion of zucchini on them. The towels will absorb excess liquid and grease.

4. Wash the bunch of dill. Shake off excess liquid and chop the greens not very coarsely. We also chop the garlic cloves: first peel them, and then grate them on a fine grater or squeeze them through a garlic press.

5. Mix the ingredients in a deep container: dill, garlic, mayonnaise and vinegar. Add salt and pepper to the mixture to taste. Mix everything again. The filling for the rolls is ready.

6. Spread each slice with a thin layer of filling. Form rolls and add salt if desired. Place the dish on a plate and serve.

Bon appetit!

How to bake zucchini rolls with minced meat in the oven?

The highlight of the recipe is the minced meat filling with a lot of herbs, which can be replaced, for example, with mushrooms or vegetables. The dish is served to the table as an appetizer or as an addition to a side dish.

Cooking time – 40 minutes.

Cooking time – 20 minutes.

Number of servings – 16.

Ingredients:

• Minced pork – 450g.
• Onion – 1-2 pcs.
• Zucchini – 2 pcs.
• Cheese – 70g.
• Tomato paste – 2 tbsp.
• Breadcrumbs – 2 tbsp.
• Cilantro – 5 sprigs.
• Parsley – 5 sprigs.
• Dill – 5 sprigs.
• Ground black pepper - to taste.
• Salt - to taste.
• Water – 150 ml.

Cooking process:

1. Thoroughly wash fresh zucchini, dry them with a towel and cut them into slices as thin as possible so that they can then be rolled into rolls. Rub each slice with salt and place on a plate. Leave the zucchini alone for 15 minutes.

2. Place the minced pork in a deep bowl (it can be either store-bought or homemade). Peel the onion and grate it into a paste. Add the onion along with salt and black pepper to the minced meat. Stir and sprinkle with breadcrumbs.

3. Wash all the greens - dill, cilantro and parsley. Finely chop them and place them in a plate with minced meat. Mix the ingredients. We have a fragrant filling for zucchini.

4. Place tomato paste in a separate deep container. Add salt and pepper in the amount you need and dilute the mixture with water. Mix thoroughly.

5. The zucchini released liquid and became soft and pliable. Now we can easily roll them into rolls. Drain the zucchini juice. Place a small amount of filling on the edge of each slice and form into shapes.

6.In a baking container of any size and shape, place the rolls with the minced side up. Turn on the oven and preheat it for several minutes at 200 degrees.

7. Pour the tomato mixture evenly over the rolls and place the pan in the oven. Cook the dish for 30-35 minutes.

8. 5 minutes before the end of baking, grate a piece of cheese. Take the rolls out of the oven and sprinkle them with grated cheese. Place the container with the dish back into the oven and simmer for 10 minutes.

9. The cheese on the finished rolls will melt and become a beautiful, aromatic crust of golden color.

Bon appetit!

Zucchini rolls with chicken breast in the oven

Rolls can be eaten both hot and cold. However, when hot, they taste very similar to pizza. The cheese, which forms a viscous golden crust, gives the dish a special piquancy.

 Cooking time – 1 hour.

Cooking time – 25 minutes.

Number of servings – 10 pcs.

Ingredients:

• Zucchini – 1 pc.
• Chicken breast – ½ pc.
• Cheese – 50 gr.
• Garlic – 1 tooth.
• Tomato sauce – 1 tbsp.
• Basil leaves - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash and wipe the zucchini dry in advance, and then cut it into thin, even slices along the fruit. To easily roll the slices into rolls, you need to rub them with salt and leave for 15 minutes.

2. Before slicing, chicken fillet should first be rinsed with warm water and removed from excess moisture by blotting with a paper towel. We cut it into fairly thin slices, which we then beat with a special hammer, first on one side and then on the other. Season the chicken pieces with salt and pepper.

3.Grate a piece of cheese on a grater - fine or coarse - as you like. Chop a clove of garlic, peeled, using a garlic mince.

4. Drain the liquid that has come out of the zucchini into the sink. Place the slices on the bottom of the baking dish. Turn on the oven and heat it at the desired temperature (180 degrees). Don't forget to use baking paper (line the bottom of the pan with it before adding the zucchini). Simmer the slices in the oven for 7-8 minutes.

5. Spread the filling over the entire surface of the zucchini slices: first a piece of chicken fillet, then a basil leaf (we wash the leaves first), and then sprinkle the ingredients with cheese. Season with a little tomato sauce.

6. Roll the rolls and pin them with toothpicks so that they hold their shape better. We have already preheated the oven, all we have to do is return the rolls to the form and place the dish inside. Simmer the rolls for 20-25 minutes at a temperature of 180 degrees.

Bon appetit!

Delicious zucchini rolls with curd cheese

Rolls according to this recipe turn out to be very light - an ideal dish for the summer season with a spice due to the addition of garlic. We recommend preparing this appetizer and be sure to treat it to your family and friends.

Cooking time – 1 hour.

Cooking time – 30 minutes.

Number of servings – 16.

Ingredients:

• Zucchini – 2 pcs.
• Garlic – 4 teeth.
• Dill – ½ bunch.
• Cottage cheese – 100 gr.
• Cheese – 50 gr.
• Mayonnaise – 2 tsp.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Rinse the zucchini with running water, wipe them dry with a towel and cut them off on both sides (the edge on top and the “tail” on the bottom).We cut the zucchini into thin slices so that they can be easily rolled into rolls. Salt and pepper the slices to taste.

2. Now the zucchini needs to be fried. Pour vegetable oil into the frying pan and heat it for a couple of minutes on the stove. Then place the zucchini in the oil and fry them on both sides until a golden crust appears.

3. To prevent the rolls from turning out with excess fat, you need to absorb it. Therefore, during the frying process, we will place the zucchini on a paper towel placed at the bottom of the plate.

4. Grate the cheese on a coarse grater into a deep plate and add cottage cheese to it. Mix the ingredients. Instead of mayonnaise, you can use sour cream to make the rolls less high in calories, or replace this combination with store-bought curd cheese. Add mayonnaise.

5. Wash half a bunch of dill and try to chop it as finely as possible. Add dill to cheese and mayonnaise. We remove the garlic cloves from the husks and pass them through a press directly into the plate with the filling. Mix the ingredients again.

6. Place the filling in small portions on the zucchini and distribute it over the entire surface of the slices. Roll up the rolls and immediately place them on a beautiful dish.

Bon appetit!

Zucchini rolls with tomatoes, cheese and garlic

The snack is very popular among many housewives due to its spicy taste and tomato note. You can safely prepare the dish in large portions: it will keep well in the refrigerator for a couple of days and will not lose its taste.

Cooking time – 45 minutes.

Cooking time – 25 minutes.

Number of servings – 2.

Ingredients:

• Zucchini – 1 pc.
• Eggs – 2 pcs.
• Tomatoes – 1 pc.
• Mayonnaise – 3 tbsp.
• Flour – 3 tbsp.
• Cheese – 60 gr.
• Garlic – 2 teeth.
• Dill – 2 sprigs.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 3-4 tbsp.

Cooking process:

1. Wash and dry the zucchini with a kitchen towel. Now they need to be thinly sliced: use a cabbage grater. If it is not there, then cut the zucchini into slices with a knife.

2. Beat the eggs into a deep bowl. Using a fork or whisk, beat them into an airy foam. In another bowl, sift the flour along with salt (you can do it 2-3 times so that the flour is better saturated with oxygen).

3. Now take the zucchini slices and roll them first in a mixture of flour and salt, and then in the egg mixture. Place the slices in a frying pan with hot oil (pour the oil into the frying container in advance and heat it on the stove for a couple of minutes). Fry the zucchini. If you sliced ​​them thinly, frying one side will take no more than 1-2 minutes.

4. Choose a large enough plate and line its bottom with a paper towel. Place zucchini slices on top of the towel so that the paper absorbs excess fat. If you don't need this step, skip it.

5. While frying the zucchini, you need to make the filling for the rolls. Place mayonnaise in a small deep plate. Then we wash the greens and peel the garlic. We try to finely chop the ingredients. Add them to mayonnaise. Sprinkle with ground black pepper to taste.

6. Wash the tomatoes and cut them into thin semicircles. We also cut the cheese into small pieces. Place the filling on each zucchini slice and spread it over the entire surface with a spoon. Place a slice of tomato and cheese on the edge of the slices. We twist the rolls. If they do not hold their shape, pin them with toothpicks. Serve pre-chilled.

Bon appetit!

Step-by-step recipe for making zucchini rolls with egg and cheese

At the same time, a tender, spicy and tasty zucchini dish will definitely please your family and guests. The spiciness of the appetizer is given by a piquant garlic note, airiness and tenderness - a combination of eggs and mayonnaise.

Cooking time – 40 minutes.

Cooking time – 20 minutes.

Number of servings – 10.

Ingredients:

• Zucchini – 1 pc.
• Cheese – 100 gr.
• Eggs – 2 pcs.
• Garlic – 2 teeth.
• Mayonnaise – 3 tbsp.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Before slicing, the zucchini must be thoroughly washed and then wiped dry with a kitchen towel. We cut off the zucchini from both ends - the “tail” and the top. Now we form thin slices, or slices.

2. Pour vegetable oil into the frying pan and heat it on the stove for 2-3 minutes. Then put the zucchini in oil and fry them first on one side and then on the other. Add some salt to taste and place on a plate, the bottom of which is covered with a paper towel. This way we will get rid of excess fat (the paper will absorb it).

3. While our zucchini is roasting, let's make the filling. Boil two eggs in advance, remove the skins and finely chop them. Place in a deep bowl and mash with a fork. Grate a piece of cheese and add mayonnaise. Peel a couple of cloves of garlic and also finely chop or squeeze through the garlic press into the rest of the filling ingredients. Mix them.

4. Place the filling on each zucchini slice and spread it with a spoon in a thin layer over the entire surface.

5. Twist the rolls tightly and pin the edges with a toothpick or a beautiful skewer.

Bon appetit!

A simple recipe for making zucchini rolls with cottage cheese

The appetizer goes well with both meat and fish dishes.If you want to diversify the curd filling a little, add herbs, garlic or fresh cucumber to it - the taste will become more expressive.

Cooking time – 40 minutes.

Cooking time – 30-35 minutes.

Number of servings – 10 pcs.

Ingredients:

• Zucchini – 1 pc.
• Cottage cheese – 120 gr.
• Garlic – 1 tooth.
• Cilantro leaves - to taste.
• Salt – 0.5 tsp.
• Vegetable oil - for frying.

Cooking process:

1. Wash the zucchini with running water. We wipe it with a towel - a regular kitchen or paper one. We cut off both ends of the zucchini - where the “tail” is attached, and the top. Cut the zucchini into thin slices.

2. Heat the vegetable oil in a frying pan: pour it into a container, distribute it evenly over the bottom, and place the frying pan on the stove that is on. After a couple of minutes, put the zucchini in the oil and start frying. When one side is browned, turn the slice over to the other side with a spatula and fry until golden brown.

3. If necessary, place the fried zucchini on a paper towel to remove excess fat. At the same time, let's make the filling. Place the cottage cheese in a deep plate and mash it with a fork. If you want the filling to be smoother and fluffier, puree the cottage cheese in a blender.

4. Wash the cilantro leaves and chop them as finely as possible. Squeeze a clove of garlic through the garlic press directly into the cottage cheese. Add chopped coriander leaves. Add salt and mix the mixture.

5. Spread the filling in a thin layer on top of the zucchini. We twist the rolls and, if desired, fasten with a toothpick. Then the rolls will definitely not unwind.

Bon appetit!

Marinated zucchini rolls with cucumbers for the winter

If you haven't tried this dish, be sure to cook it and try it.Crispy cucumbers and tender zucchini with garlic, carrots and peppers will definitely please your guests.

Cooking time – 1 hour 15 minutes.

Cooking time – 50 minutes.

Number of servings – 2.

Ingredients:

• Zucchini – 500 gr.
• Cucumber – 500 gr.
• Carrots – 2 pcs.
• Black peppercorns – 10-12 pcs.
• Allspice peas – 8 pcs.
• Garlic – 2 teeth.
• Vegetable oil – 2 tsp.
• Water – 1 l.
• Salt – 1 tbsp.
• Sugar – 3 tbsp.
• Vinegar 9% – 40 ml.

Cooking process:

1. Remove the top layer of carrots (2 pieces) with a knife and grate them coarsely.

2. Wash the cucumbers and zucchini, dry them with a towel and cut into thin slices (we cut off both ends of the zucchini, we do similar manipulations with the cucumbers).

3. Place zucchini strips on a cutting board. Place a strip of cucumber on top of them and roll them into rolls. Peel 2 cloves of garlic.

4. Clean the jars with soda solution and wash them thoroughly, give them time to dry (it is better to do this step in advance). Place a clove of garlic, allspice and black pepper in equal amounts into each container. Next, lay out a layer of carrots. Then fill the jars with zucchini and cucumber rolls to the very top.

5. Pour vegetable oil into each jar (one spoon at a time) and begin preparing the marinade. Pour 1 liter of water into the pan. Add salt and sugar, add vinegar. Turn on the stove and place the container on the fire. After the marinade boils, wait 30 seconds, and then pour the liquid into the jars to the top. Cover the necks of the jars with lids.

6. Cover the bottom of the pan with a towel and place the jars on it. Pour warm water up to the shoulders of the containers. Place the pan with the jars on the stove and sterilize it (after boiling, wait 10 minutes). Then we take out the jars and screw the lids on tightly.We store the snack at room temperature.

Bon appetit!

Delicious zucchini rolls with carrots for the winter

To make rolls, choose younger zucchini. They should be almost the same size as the cucumbers, otherwise it will be difficult to thinly slice and roll them.

Cooking time – 1 hour 35 minutes.

Cooking time – 50 minutes.

Number of servings – 2.

Ingredients:

• Zucchini – 3 pcs.
• Carrots – 1 pc.
• Garlic – 4 teeth.
• Dill – 4 sprigs.
• Parsley – 2 sprigs.
• Allspice – 4 pcs.
• Water – 50 ml.
• Sugar – 1 tbsp.
• Salt – ¾ tbsp.
• Vinegar 9% – 2 tbsp.

Cooking process:

1. Select young zucchini and wash them thoroughly. Wipe the zucchini with a towel. Trim the tails and tops of each zucchini. Using a special grater or knife, cut the zucchini into thin slices.

2. Peel the carrots and, after thoroughly washing, grate them on a regular coarse grater or Korean grater. We wash the dill sprigs and peel the garlic cloves.

3. Select containers for rolling rolls. After careful inspection for cracks and other damage, the container and lid should be cleaned with soda and rinsed. Heat treat the dishes in a way that is convenient for you. Place a couple of sprigs of dill and 2 cloves of garlic, parsley and pepper in each jar. Next we send the carrots.

4. Roll the zucchini into tight rolls and place them in layers in jars to the very top of the containers.

5. Let's begin the process of preparing the marinade. Place the pan on the stove, fill with water, add salt and sugar. We are waiting for the marinade to boil. Cook it for a couple more minutes.

6. Fill the contents of the container with marinade to the very top. Cover the jars with lids and tighten slightly. Place a towel or piece of thick fabric on the bottom of a wide-bottomed pan.Place the jars and pour warm water into the pan (up to the “shoulders” of the jars). On the stove, bring the water to a boil and sterilize the seams for 10 minutes.

7. A couple of minutes before the end of sterilization, pour an equal amount of vinegar into each jar and screw the lids on the jars very tightly. Turn them over and let them cool for a day under a warm blanket. Then store at room temperature.

Bon appetit!