Zucchini rolls with tomatoes and cheese

A beautiful addition to any holiday table — hearty and quick to make!

Recipe author

Servings:

Young zucchini

Processed cheese (2 wedges)

180

Garlic

Tomatoes

Salt

Fresh herbs

Lettuce

Sour cream (or mayonnaise)

Vegetable oil (for frying)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 3 g

Fats 59 % 10 g

Carbohydrates 24 % 4 g

94 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Wash the zucchini and slice them lengthwise into planks about ¼ inch (5 mm) thick. Sprinkle with salt and let them sit for 10 minutes.
Step 2:

Heat the vegetable oil in a skillet and fry the zucchini slices on both sides.
Step 3:

Transfer them to a paper-towel-lined plate to blot off the excess oil, then leave them to cool.
Step 4:

While the zucchini cools, make the filling. Grate the processed cheese (I just mashed it with a fork). Press the garlic through a garlic press. Now mix the grated cheese, garlic, and either mayonnaise or sour cream (I used 15% sour cream, since I'm not a fan of mayo).
Step 5:

Cut the tomato into small strips. Rinse the fresh herbs under running water.
Step 6:

Take a cooled fried zucchini slice and spread a thin layer of the cheese-garlic mixture over one side. Place a piece of tomato on the wider end, then add a few small sprigs of parsley and dill beside it (I didn't have dill or parsley, so I used lettuce leaves — just as tasty). Gently roll up the slice and set it on a lettuce leaf. Repeat with all the fried zucchini slices.

These finished rolls look great on both an everyday family table and a lavish holiday spread. They make a wonderful zesty appetizer, and the dish is very filling.