10 zucchini rolls with cheese, chicken, cottage cheese, eggs and more

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Fry or roast vegetables, add a variety of toppings and enjoy delicious snacks.

1. Zucchini rolls with cheese and garlic

Ingredients

• 2 zucchini;
• vegetable oil - for frying;
• 180 g of hard processed cheese (can be replaced with regular hard cheese or a mixture of them);
• 3-4 cloves of garlic;
• 2 tablespoons of mayonnaise;
• a few sprigs of dill;
• salt to taste;
• ground black pepper - to taste.

Preparation

Slice the zucchini lengthwise into thin strips. Spread them out in one layer in portions in a preheated skillet with oil. Fry until golden brown on both sides over medium heat. Place on a paper towel to absorb the grease and cool slightly.

Grate the cheese on a coarse grater. Add minced garlic, mayonnaise, chopped dill, salt and pepper. Mix thoroughly.

Brush each zucchini strip with the cheese mixture and roll into rolls. Secure with skewers or toothpicks if necessary.

2. Baked zucchini rolls with chicken, cottage cheese and cheese

Ingredients

• 2 zucchini;
• vegetable oil - for lubrication;
• salt to taste;
• 300-350 g chicken fillet;
• ground black pepper - to taste;
• 1½ tablespoon of cottage cheese;
• 2 tablespoons sour cream;
• a few sprigs of dill;
• 1-2 cloves of garlic;
• 50 g of hard cheese.

Preparation

Cut the courgettes into thin slices. Grease a baking sheet with oil. Put the zucchini in one layer, brush with oil and salt too. Bake vegetables for 5 minutes at 180 ° C and cool.

Cut the fillets into thin strips, beat off, rub with salt and pepper and leave for 10 minutes. Then place the meat on top of the zucchini.

Combine cottage cheese, sour cream, chopped dill, chopped garlic, salt and pepper. Grease the chicken with this mass and sprinkle with coarsely grated cheese on top.

Roll the plates into rolls and fasten with skewers. Place the pieces on a parchment-lined baking sheet and lightly brush with oil. Place in an oven preheated to 180 ° C for 20-25 minutes.

3. Zucchini rolls with egg cream and Korean carrots

Ingredients

• 2 zucchini;
• vegetable oil - for frying;
• 2 boiled eggs;
• 1 clove of garlic;
• 2-3 tablespoons of mayonnaise;
• salt to taste;
• ground black pepper - to taste;
• 50 g of Korean carrots.

Preparation

Slice the zucchini lengthwise into thin strips. Fry them in portions in heated oil over medium heat until golden brown on all sides. Place on a paper towel to drain off excess oil and cool.

Grate eggs and garlic on a fine grater. Add mayonnaise, salt and pepper to them and beat with a blender until smooth.

Brush each zucchini strip with egg cream and arrange the carrots along the entire length. Roll the blanks into rolls.

4. Zucchini rolls with eggs and cheese

Ingredients

• 3 zucchini;
• salt to taste;
• ground black pepper - to taste;
• 3-4 tablespoons of vegetable oil;
• 3 boiled eggs;
• 200 g of hard cheese;
• 1-2 tablespoons of mayonnaise;
• 1-2 cloves of garlic;
• a few sprigs of dill.

Preparation

Cut the courgettes into thin slices. Add salt, pepper and oil to them and stir. Preheat a skillet over medium heat and fry the vegetables in portions until golden brown on both sides. Cool it down.

Grate eggs and cheese on a coarse grater. Combine them with mayonnaise, minced garlic, chopped dill, salt and pepper. Stir.

Put 1 tablespoon of the filling on one side of each strip of zucchini and roll it up. If necessary, secure them with skewers or toothpicks.

5. Zucchini rolls with cheese, tomato and basil

Ingredients

• 2 zucchini;
• salt to taste;
• vegetable oil - for frying;
• 90 g of hard processed cheese;
• 2-3 cloves of garlic;
• a few sprigs of dill;
• 2-3 tablespoons of mayonnaise;
• 1 tomato;
• a few sprigs of basil.

Preparation

Cut the courgettes into thin slices and salt. Heat oil in a skillet over medium heat. Spread vegetables in portions and fry until golden brown on both sides. Place them on a paper towel and cool.

Grate the cheese on a coarse grater. Add minced garlic, chopped dill and mayonnaise and stir. Cut the tomato into thin slices.

Distribute about 1 tablespoon of the filling over each zucchini strip. Place 1 tomato slice and 1 basil leaf on one end and roll into rolls. For convenience, you can secure them with skewers or toothpicks.

6. Raw zucchini rolls with crab sticks and avocado

Ingredients

• 2 zucchini;
• ½ cucumber;
• ½ carrots;
• a few crab sticks;
• ½ avocado;
• 115 g cream cheese;
• hot sauce to taste;
• ½ lime.

Preparation

Cut the courgettes into very thin slices. Divide the cucumber and carrots into small cubes, and the crab sticks and avocado into pieces.

Combine cream cheese, hot sauce, and lime juice. Take 2 strips of zucchini and place them on top of each other. Grease one edge with a creamy mixture.

Place crab sticks, vegetables, and avocados on top of the cheese as shown in the video. Twist gently into a roll and repeat with the rest of the ingredients.

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7. Baked zucchini rolls with minced meat, cheese and tomatoes

Ingredients

• 2 tablespoons of vegetable oil;
• 1 onion;
• ½ – 1 green hot pepper;
• 450 g ground beef;
• salt to taste;
• seasoning for meat - to taste;
• 300 g of hard cheese;
• 4 zucchini;
• 3-4 tablespoons of sour cream;
• 400 g of chopped or grated tomatoes.

Preparation

Heat oil in a skillet and save small onion cubes over medium heat. Add finely chopped hot peppers and cook for 2 more minutes.

Add minced meat, cook for about 10 minutes and drain off excess fat. Season with salt, seasoning for meat, toss in about 50 g of coarsely grated cheese and stir.

Cut the zucchini into thin strips and brush each with sour cream and tomatoes. Top with the meat filling with a portion of grated cheese and roll into rolls.

Place the remaining tomatoes on the bottom of a baking dish. Place the rolls there and sprinkle with cheese. Bake at 200 ° C for 30 minutes.

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8. Zucchini rolls with cottage cheese and bell pepper

Ingredients

• 2 zucchini;
• salt to taste;
• vegetable oil - for frying;
• 200 g of cottage cheese;
• 2 tablespoons sour cream;
• 1 bell pepper;
• a few sprigs of dill;
• a few sprigs of parsley;
• 2 cloves of garlic;
• ground black pepper - to taste.

Preparation

Cut the zucchini into thin strips and season with salt. Heat oil in a skillet over medium heat. Brown the courgettes in portions on both sides. Place vegetables on a paper towel to absorb excess oil and cool.

If the curd contains large grains, grind it through a sieve or mash it with a fork. Add sour cream, finely chopped bell peppers, chopped herbs, chopped garlic, salt and pepper and toss.

Place 1 tablespoon of the filling on one side of each zucchini plate. Roll up with rolls and, if necessary, secure with skewers or toothpicks.

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9. Zucchini rolls with mushrooms and cheese

Ingredients

• 1-2 zucchini;
• vegetable oil - for frying;
• 1 onion;
• 200 g of champignons;
• 1 carrot - optional;
• salt to taste;
• ground black pepper - to taste;
• 150 g of hard cheese;
• a few sprigs of dill.

Preparation

Cut the courgettes into thin strips. Heat the oil in a skillet and brown them on both sides over medium heat. Cook vegetables in batches to fit on a single layer. Transfer to a paper towel, drain and cool.

Cut the onion and mushrooms into small cubes. If using carrots, grate them on a coarse grater. Place the onion in a skillet with heated oil and fry until soft. Add carrots and cook for a few more minutes. Throw in the mushrooms and fry until the liquid evaporates from them and they are slightly brown.

Season the filling with salt and pepper and cool. Toss in the finely grated cheese and chopped dill and stir.

Place about 1 tablespoon of the filling on one end of each zucchini strip. Roll up with rolls and, if necessary, secure with toothpicks or skewers.

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10. Large zucchini roll with curd cheese

Ingredients

• 2-3 zucchini (for this recipe you need 600 g of zucchini without skin) + for decoration;
• salt to taste;
• 2-3 mushrooms;
• vegetable oil - for frying and greasing;
• 60 g sour cream;
• 3 eggs;
• 100 g flour;
• 1 teaspoon baking powder
• ground black pepper - to taste;
• 400 g of curd cheese;
• 2 cloves of garlic;
• a few sprigs of dill.

Preparation

Peel the zucchini, grate on a coarse grater, salt and leave for 10 minutes.

Cut the champignons into equal slices. Cut several equal slices from the vegetable marrow to be garnished. Lightly brown everything in butter on both sides.

Squeeze the zucchini and drain the resulting juice. Add sour cream, egg yolks, flour, baking powder, pepper and salt and stir. Beat the egg whites in a foam and gently add them in portions to the prepared mass.

Line a baking sheet with parchment and oil. To make the roll more beautiful, arrange the mushrooms and zucchini circles in rows.

Gently spread the mass on top and place in an oven preheated to 180 ° C for 15–20 minutes. Transfer the parchment and crust to a towel and cool.

Use a blender to combine curd cheese, garlic, chopped parsley and dill. Add salt if necessary. Lubricate the cooled billet with curd mass, roll it up and put it in the refrigerator for 2-3 hours.

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