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Zucchini Rolls with Garlic

A great appetizer for a party or a buffet. These zucchini rolls stuffed with cheese and garlic look gorgeous on a party table and are a breeze to make. You don't have to use zucchini — summer squash and eggplant work just as well. This dish is also known as "mother-in-law's tongue."

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Zucchini rolls with garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 3 g
Fats 53 % 8 g
Carbohydrates 27 % 4 g
103 kcal
GI: 100 / 0 / 0
    1. To make the zucchini rolls with garlic, start with the zucchini. Wash them well under running water and peel them; if the zucchini are young and tender, you can leave the skin on. Using a sharp knife, slice the zucchini lengthwise into thin planks (the "tongues"). Salt them lightly and let them sit for 10 minutes, then blot them dry with a paper towel to draw off the juices. 2. Fry each zucchini plank in a little vegetable oil on both sides until golden. To keep the zucchini from releasing so much liquid, you can dredge them lightly in flour before frying (mine fried up fine without it). Transfer the fried zucchini to a paper towel to drain off the excess oil. 3. While the zucchini cool, make the filling. Use any cheese you like — hard, semi-hard, or even a soft cream cheese or full-fat farmer's cheese. This time I used gouda. Grate the cheese on the fine side of a box grater. Mix in the minced garlic (you can grate the garlic finely instead), along with finely chopped dill and a little pepper, then stir in a spoonful of mayonnaise and blend until smooth. 4. Wash and dry the tomatoes. Choose ripe, meaty tomatoes with thick walls. Cut them into quarters, scoop out the seeds and juicy pulp with a spoon, then slice each cleaned quarter lengthwise into 3–4 strips. 5. Roll up the zucchini rolls. Take a plank of fried zucchini, spoon a teaspoon of the cheese filling onto it, and add a strip of tomato. Roll it up snugly. 6. Pile the finished zucchini rolls on a platter and garnish with fresh parsley. These zucchini "mother-in-law's tongues" with garlic pack up nicely in a container to take on the go — a wonderful picnic snack that pairs great with grilled meats. Enjoy, and have fun cooking!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Cheese 'lo spalmino' - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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