Zucchini rolls with different fillings

Wash the zucchini with cold water and dry it. Next, cut the zucchini along the entire vegetable in thin plates no more than 7 mm thick. Season the chopped vegetables with ground black pepper and salt to taste and leave for a while so that they are salted. At this time, prepare a grill pan (you can use the usual one). Lubricate its surface with vegetable oil (sunflower or olive) and heat it over medium heat. The zucchini themselves can also be lubricated with vegetable oil. Then put a batch of zucchini on a preheated frying pan and fry them to the characteristic grill strips on one side, then flip to the other side. Place the fried strips of zucchini on a paper towel to absorb excess oil. Cool it down.

Prepare cheese filling for squash rolls. Rinse the parsley in cold water and dry, spread out on a paper towel. Then cut off the stems, and finely chop the greens. Peel the garlic and cut it into large pieces. In the bowl of a blender, first place the garlic with herbs and chop. Next, add creamy soft cheese and grind into a homogeneous mass. Add salt to taste.

Prepare the cottage cheese filling. In the bowl of a blender, mix cottage cheese with a fat content of at least 9%, dried tomatoes and garlic, peeled and cut into pieces. Using a blender, mix everything until smooth and season with ground black pepper and salt to taste.

After the zucchini plates have cooled down, you can start wrapping the rolls. Put a layer of filling on the plate and evenly distribute it over the entire area. Taking hold of the edge on one side, roll the zucchini plate into a roll and fix it in the middle with a toothpick so that the roll does not unfold and the filling does not come out.

Ready-made squash rolls can be placed vertically on a plate and served on the table. Store in the refrigerator for a couple of days.

Bon appetit! It's very tasty!