Main Page
Fast and tasty
Stuffed zucchini rolls with cheese and garlic

Stuffed Zucchini Rolls with Cheese and Garlic

Delicious, melt-in-your-mouth, quick, and easy! These stuffed zucchini rolls with cheese and garlic make a wonderful appetizer for any occasion — everyday or festive. They don't take much time or effort, and the ingredients are easy to find at any store.

Lyalich

Recipe author

Stuffed zucchini rolls with cheese and garlic

Composition / ingredients

Servings:

Zucchini

Soft cheese

150

Garlic

Mayonnaise

Vegetable oil

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 7 g

Fats 70 % 26 g

Carbohydrates 11 % 4 g

207 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make stuffed zucchini rolls with cheese and garlic? Gather your ingredients. Pick a young, straight zucchini with unblemished skin and no signs of spoilage; if it doesn't fit the bill, skip it. Wash and dry the zucchini, and wash and dry the herbs too.
Step 2:

Cut the zucchini lengthwise into thin slices, either by hand or with a mandoline slicer, which gives you even, uniform slices. Just be very careful — those slicers have sharp blades.
Step 3:

Pour vegetable oil into a skillet and heat it well over medium heat so the zucchini won't stick. Lay the zucchini slices in the hot oil in a single, loose layer. Fry just 1–2 minutes per side. Don't overcook them, or they'll go too soft and tear when you roll them.
Step 4:

Lay the fried zucchini on paper towels in a single layer to blot off the excess oil they've soaked up.
Step 5:

Put the soft cheese and chopped herbs (I used dill) in a bowl. Almost any soft cheese works for these rolls — feta or even a blue cheese. In place of dill, you can use parsley, cilantro, or tarragon. It all comes down to your taste.
Step 6:

Peel the garlic, grate it on a fine grater, and add it to the bowl with the cheese. Adjust the amount to taste, since garlic cloves vary in size and pungency.
Step 7:

Add the mayonnaise. Don't add it all at once — different cheeses need more or less. The goal is a thick filling.
Step 8:

Mix everything well and salt the filling if needed. I didn't add any — the cheese and mayonnaise were salty enough for me.
Step 9:

Take one fried zucchini slice and put a teaspoon of filling on the wide end. Roll it up from the wide end to the narrow one.
Step 10:

Roll up all the rest the same way.
Step 11:

Arrange the stuffed zucchini rolls on a plate, garnish with fresh herbs and vegetables, and serve. To keep the rolls from unrolling, secure them with cocktail picks or toothpicks.
Step 12:

Enjoy!

Which zucchini works best? Pick young ones with tender skin. Wash and peel them — you can leave very thin skin on. For more mature zucchini, cut off the tough peel and scoop out the seedy center.
Homemade mayonnaise is worth making — it's tastier and better for you. You can also use sour cream or plain yogurt as the binder instead of mayonnaise, on their own or blended with mayo in any ratio you like — that will lighten up the dish.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Most unrefined oils have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils hold up better to heat. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are common choices.