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Zucchini rolls with cheese and garlic

Zucchini Rolls with Cheese and Garlic

Wonderfully tasty, with a tender, fragrant filling! Zucchini rolls with cheese and garlic make an ideal appetizer for a party spread. Flour and egg give them an appetizing golden color and help the zucchini hold its shape, tomato adds juiciness to the filling, and garlic brings the zing!

Pearl

Recipe author

Composition / ingredients

Servings:

Young zucchini

Eggs

Hard cheese

100

Mayonnaise

Garlic

Tomato

Flour

Fresh herbs

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 54 % 13 g

Carbohydrates 25 % 6 g

164 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

How do you make zucchini rolls with cheese and garlic? Gather the ingredients listed in the recipe. Use young zucchini—they have thin, tender skin and no seeds inside. Wash the zucchini, eggs, and peeled garlic, and pat everything dry with paper towels.
Step 2:

Slice the zucchini into thin lengthwise strips and sprinkle with a pinch of salt. Let them sit for 5–10 minutes; the zucchini will release its juices. Then blot the strips with a paper towel to remove the excess moisture.
Step 3:

Dredge each strip in flour on both sides.
Step 4:

Crack the eggs into a deep bowl and whisk until smooth. Season with salt to taste. Dip the zucchini strips into the egg, one side and then the other. Lift each strip over the bowl and let the excess egg drip back in.
Step 5:

Heat a neutral, odorless vegetable oil in a skillet. Fry the zucchini on both sides over medium heat until nicely golden.
Step 6:

Transfer the zucchini to paper towels to blot off the excess oil.
Step 7:

Make the filling. Grate the cheese into a small deep bowl. Add chopped dill and the garlic pushed through a press. Season with pepper and salt to taste, then add the mayonnaise (adjust the amount up or down as you like). Mix everything well.
Step 8:

Lay the zucchini strips out on a flat surface. Place a spoonful of the cheese filling on one end, as shown in the photo.
Step 9:

Top with a piece of tomato. It's best to cut the tomato into small slices or strips so the rolls are easier to wrap.
Step 10:

Roll the zucchini strips up into rolls.
Step 11:

You can serve them right away.
Step 12:

The rolls taste even better and more flavorful if you let them chill in the fridge for a while first.

To keep the rolls from unwinding, secure them with a toothpick. Serve garnished with fresh herbs. Enjoy!
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape—they'll turn to mush as you slice and cook, and spoil the look of the dish.
Every oil is good only up to a certain temperature—its smoke point—beyond which it starts to burn and forms harmful compounds. For how to judge frying temperature and pick the best oil (and which ones to skip), read more here.
It's better to make your own mayonnaise—it'll taste better and be healthier. See some good homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayo, either on their own or mixed with mayonnaise in any ratio you like—that lightens up the dish.