Zucchini rolls - 10 recipes with different fillings

There are so many zucchini during the harvest season that the eyes widen. Many housewives, at times, do not know what to do with this abundance. It turns out that you can cook a huge number of dishes from zucchini, one of which is rolls with filling.

Zucchini rolls with cheese and garlic in a pan

For a spicy taste, garlic is added to the rolls, the amount of which you adjust depending on your preferences. You can choose any greens for rolls - dill, parsley or basil.

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  Before cutting the zucchini into slices, rinse them with running water. Wipe dry and cut into slices (their thickness should not exceed 5 millimeters, otherwise the zucchini will not curl into a roll).
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  We take some salt and grease the first slice with it. We do the same with the rest of the plates. Immediately put the zucchini in a deep mold and leave for 15 minutes. During this time, juice will be released, which will need to be drained.
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  Pour oil into the pan. First, it must be heated on the stove for a couple of minutes. Put slices of zucchini on the bottom of the container and fry them on both sides until golden brown and the plates soften.
• 
  To get rid of excess fat and liquid, spread the zucchini slices on a dry paper towel (spread it out on a wide plate). The towel will absorb both grease and moisture.
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  Now let's start preparing the filling. Rub the processed cheese on a fine grater. It is more convenient to use a deep bowl or plate for this purpose. We spread the sour cream. Peel a couple of garlic cloves and finely chop (grind on a grater or with a garlic maker). Add garlic to sour cream and cheese, and then mix the ingredients (if desired, sour cream can be replaced with mayonnaise). We taste the filling and add salt if necessary.
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  We wash the tomatoes. Wipe the vegetable dry and cut into small slices. In the process of cutting, we remove the attachment points of the stalks. Alternately, on each slice, put a small amount of filling (a teaspoon), put a slice of tomato and a sprig of herbs on top (we first wash the bunch and disassemble it into twigs).
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  We roll the slices together with the filling into rolls and put them on a plate.

Bon Appetit!

Zucchini rolls with garlic, herbs and mayonnaise

Zucchini dishes are very “light” and well digested, therefore they are ideal for dietary meals. Zucchini actively absorbs toxins and removes them from the body.

Cooking time - 1 hour.

Cooking time - 30 min.

Servings - 20-25.

Ingredients:

• Zucchini - 2-3 pcs.
• Mayonnaise - 2-3 tablespoons
• Dill - 50 gr.
• Garlic - 4 teeth.
• Vinegar - 3 tsp
• Vegetable oil - 3 tablespoons
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. We wash out the amount of zucchini indicated in the recipe. Wipe the product dry and cut into slices (they should be no thicker than five millimeters).If you cut the courgettes into thick slices, they will not curl up into rolls and will not hold their shape.
2. Pour vegetable oil into the pan and heat it on the switched on stove for a couple of minutes. Gently spread the slices on the bottom of the pan and fry until golden brown, first on one side and then on the other.
3. Line the bottom of a large plate with a paper towel and place the fried slices in a row on it. Lay another layer of towels on top of the slices and put a new portion of zucchini on them. The towels will absorb excess liquid and grease.
4. We wash out a bunch of dill. Shake off excess liquid and chop the greens not very coarsely. We also chop the cloves of garlic: first peel them off, and then rub on a fine grater or squeeze through a garlic dish.
5. Mix the ingredients in a deep container: dill, garlic, mayonnaise and vinegar. Add salt and pepper to the mass to taste. Mix everything again. The filling for the rolls is ready.
6. Lubricate each slice with a thin layer of filling. We form rolls and, if desired, add some salt to them. Put the dish on a plate and serve.

Bon Appetit!

How to bake zucchini rolls with minced meat in the oven?

The zest of the recipe is in the stuffing of minced meat with a lot of greens, which can be replaced, for example, with mushrooms or vegetables. The dish is served to the table as an appetizer or as an addition to a side dish.

Cooking time - 40 minutes.

Cooking time - 20 minutes.

Servings Per Container - 16.

Ingredients:

• Minced pork - 450g.
• Onions - 1-2 pcs.
• Zucchini - 2 pcs.
• Cheese - 70g.
• Tomato paste - 2 tablespoons
• Bread crumbs - 2 tablespoons
• Cilantro - 5 branches.
• Parsley - 5 branches.
• Dill - 5 branches.
• Ground black pepper - to taste.
• Salt to taste.
• Water - 150 ml.

Cooking process:

1. Thoroughly wash the fresh zucchini, wipe it off with a towel and cut it as thinly as possible into slices so that they can then be rolled into rolls. Rub each slice with salt and put it on a plate. We leave the zucchini alone for 15 minutes.
2. We spread the minced pork in a deep bowl (it can be either purchased or homemade). Peel the onion and grate it into gruel. We send the onion along with salt and black pepper to the minced meat. Stir and sprinkle with breadcrumbs.
3. We wash out all the greens - dill, cilantro and parsley. Chop them finely and send them to a plate with minced meat. Mix the ingredients. We have got a fragrant filling for zucchini.
4. Put the tomato paste in a separate deep container. Add salt and pepper in the amount you need and dilute the mixture with water. Mix thoroughly.
5. The zucchini exuded liquid, became soft and pliable. Now we can easily roll them into rolls. Drain the zucchini juice. Put a small amount of filling on the edge of each slice and form blanks.
6. Put the minced meat rolls up in any baking container of any size and shape. We turn on the oven and heat it up for several minutes at a temperature of 200 degrees.
7. Pour the tomato mixture evenly over the rolls and place the mold in the oven. Cooking the dish for 30-35 minutes.
8. 5 minutes before the end of baking, grate a piece of cheese. We take the rolls out of the oven and sprinkle them with grated cheese. We again send the container with the dish inside the oven and simmer for 10 minutes.
9. The cheese on ready-made rolls will melt and become a beautiful fragrant golden brown crust.

Bon Appetit!

Zucchini rolls with chicken breast in the oven

The rolls can be eaten both hot and cold. However, hot, they are very similar to pizza in taste. Cheese gives a special piquancy to the dish, which forms a viscous golden crust.

 Cooking time - 1 hour.

Cooking time - 25 min.

Servings - 10

Ingredients:

• Zucchini - 1 pc.
• Chicken breast - ½ pc.
• Cheese - 50 gr.
• Garlic - 1 tooth
• Tomato sauce - 1 tablespoon
• Basil leaves to taste.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. We wash and wipe the zucchini in advance, and then cut it into thin even slices along the fruit. To make rolls easily twisted from the slices, you need to rub them with salt and leave for 15 minutes.
2. Chicken fillet should first be rinsed with warm water before slicing and remove excess moisture by blotting with a paper towel. We cut them into thin enough slices, which we then beat off with a special hammer, first on one side, and then on the other. Season the chicken pieces with salt and pepper.
3. We rub a piece of cheese on a grater - small or large - as you like. Chop the clove of garlic, peeled from the husk, using a garlic clove.
4. We drain the liquid that has emerged from the zucchini into the sink. Place the slices on the bottom of the baking dish. We turn on the oven and heat it up at the desired temperature (180 degrees). Remember to use baking paper (line the bottom of the dish with it before placing the zucchini). Simmer the slices in the oven for 7-8 minutes.
5. We spread the filling over the entire surface of the zucchini slices: first a piece of chicken fillet, then a basil leaf (pre-wash the leaves), and then sprinkle the ingredients with cheese. Season with a little tomato sauce.
6. We twist the rolls and pin them with toothpicks so that they keep their shape better. We have already warmed up the oven, we just have to return the rolls to their shape and put the dish inside. We simmer rolls for 20-25 minutes at a temperature of 180 degrees.

Bon Appetit!

Delicious zucchini rolls with curd cheese

The rolls according to this recipe are very light - an ideal dish for the summer season with a spike due to the addition of garlic. We recommend preparing such an appetizer and be sure to treat it to your family and friends.

Cooking time - 1 hour.

Cooking time - 30 min.

Servings Per Container - 16.

Ingredients:

• Zucchini - 2 pcs.
• Garlic - 4 teeth.
• Dill - ½ bunch.
• Cottage cheese - 100 gr.
• Cheese - 50 gr.
• Mayonnaise - 2 tsp
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. We rinse the zucchini with running water, wipe them dry with a towel and cut them off on both sides (edge ​​on top and "tail" below). Cut the zucchini into thin slices so that they can be easily rolled into rolls. Salt and pepper the slices to taste.
2. Now the zucchini must be fried. Pour vegetable oil into the pan and heat it for a couple of minutes on the stove. Then put the zucchini in the oil and fry them on both sides until a golden crust appears.
3. To prevent the rolls from turning out with excess fat, you need to absorb it. Therefore, during the frying process, we will lay out the zucchini on a paper towel spread out at the bottom of the plate.
4. We rub the cheese on a coarse grater into a deep plate and add cottage cheese to it. Mix the ingredients. Instead of mayonnaise, you can use sour cream to make the rolls less nutritious, or replace this combination with store-bought curd cheese. Add mayonnaise.
5. We rinse half a bunch of dill and try to cut it as small as possible. Pour the dill to the cheese and mayonnaise. We remove the husk from the garlic cloves and pass them through a press directly into the filled plate. Mix the ingredients again.
6. We spread the filling in small portions on the zucchini and distribute it over the entire surface of the slices. We twist the rolls and immediately put them on a beautiful dish.

Bon Appetit!

Zucchini rolls with tomatoes, cheese and garlic

The appetizer is very popular with many housewives due to its pungent taste and tomato flavor. You can safely cook the dish in large portions: it will be perfectly stored in the refrigerator for a couple of days and will not lose its taste.

Cooking time - 45 minutes.

Cooking time - 25 min.

Servings Per Container - 2.

Ingredients:

• Zucchini - 1 pc.
• Eggs - 2 pcs.
• Tomatoes - 1 pc.
• Mayonnaise - 3 tablespoons
• Flour - 3 tablespoons
• Cheese - 60 gr.
• Garlic - 2 teeth
• Dill - 2 branches.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 3-4 tablespoons

Cooking process:

1. We wash and wipe the zucchini with a kitchen towel. Now they need to be thinly sliced: use a cabbage shredder grater. If not, then cut the zucchini into slices with a knife.
2. Drive the eggs into a deep bowl. Using a fork or whisk, beat them into an airy foam. In another bowl, sift the flour together with salt (you can 2-3 times so that the flour is better saturated with oxygen).
3. Now we take slices from zucchini and roll them first in a mixture of flour and salt, and then in an egg mixture. Put the slices in a frying pan with hot oil (pour the oil into the frying container in advance and heat it for a couple of minutes on the stove). Fry the zucchini. If you cut them thinly, then frying one side will take no more than 1-2 minutes.
4. Choose a large enough plate and line the bottom with a paper towel. Spread zucchini slices on top of the towel so that the paper absorbs excess fat. If you do not need this step, skip it.
5. When roasting the zucchini, it is necessary to make the filling for the rolls. Put the mayonnaise in a small deep plate. Then we wash the herbs and peel the garlic. We try to finely chop the ingredients. Add them to mayonnaise. Sprinkle with black pepper to taste.
6. We wash the tomatoes and cut them into thin semicircles. We also cut the cheese into small pieces. We spread the filling on each slice of zucchini and distribute it with a spoon over the entire surface. Put a slice of tomato and cheese on the edge of the slices. We spin the rolls. If they do not keep their shape, we stab them with toothpicks. Serve chilled beforehand.

Bon Appetit!

Step-by-step recipe for making zucchini rolls with egg and cheese

At the same time, a delicate, spicy and tasty dish of zucchini will definitely please your household and guests. The appetizer is spicy with a spicy garlic note, lightness and tenderness - a combination of eggs and mayonnaise.

Cooking time - 40 minutes.

Cooking time - 20 minutes.

Servings Per Container - 10.

Ingredients:

• Zucchini - 1 pc.
• Cheese - 100 gr.
• Eggs - 2 pcs.
• Garlic - 2 teeth
• Mayonnaise - 3 tablespoons
• Salt to taste.
• Vegetable oil - for frying.

Cooking process:

1. Before slicing, the zucchini must be thoroughly washed and then wiped dry with a kitchen towel. Cut off the zucchini at both ends - the "tail" and the top. Now we form thin slices, or slices.
2. Pour vegetable oil into the pan and heat it on the stove for 2-3 minutes. Then put the zucchini in the oil and fry them first on one side and then on the other. We add some salt to taste and send it onto a plate, the bottom of which is covered with a paper towel. So we get rid of excess fat (the paper will absorb it).
3. While our zucchini is roasting, let's start filling. Boil two eggs in advance, remove the husk and chop finely. Put in a deep bowl and knead with a fork. We rub a piece of cheese, add mayonnaise. Peel a couple of cloves of garlic and also finely chop or squeeze through the garlic to the rest of the filling ingredients. We mix them.
4. We spread the filling on each zucchini slice and spread with a spoon in a thin layer over the entire surface.
5. We twist the rolls tightly and pin the edge with a toothpick or a beautiful skewer.

Bon Appetit!

A simple recipe for making zucchini rolls with cottage cheese

The appetizer goes well with both meat and fish dishes. If you want to diversify the curd filling a little, add herbs, garlic or fresh cucumber to it - the taste will become more expressive.

Cooking time - 40 minutes.

Cooking time - 30-35 minutes.

Servings - 10

Ingredients:

• Zucchini - 1 pc.
• Cottage cheese - 120 gr.
• Garlic - 1 tooth
• Cilantro leaves to taste.
• Salt - 0.5 tsp
• Vegetable oil - for frying.

Cooking process:

1. We wash the zucchini with running water. We wipe it with a towel - an ordinary kitchen or paper towel. Cut off both ends of the zucchini - where the "tail" is attached, and the top. Cut the zucchini into thin slices.
2. We heat the vegetable oil in a frying pan: pour it into a container, distribute it evenly over the bottom, put the frying pan on the switched on stove. After a couple of minutes, put the zucchini in oil and begin to fry. When one side is browned, turn the slice with a spatula to the other side and fry until golden brown.
3. Spread the sautéed zucchini on a paper towel to remove excess fat, if necessary. In parallel, we will deal with the filling. Put the cottage cheese in a deep plate and knead it with a fork. If you want the filling to be smoother and fluffier, use a blender to break up the curd.
4. We wash the cilantro leaves and cut them as small as possible. Squeeze the clove of garlic through the garlic dish directly into the cottage cheese. Add chopped cilantro leaves. Salt and mix the mass.
5. We spread the filling in a thin layer over the zucchini. We twist the rolls and, if desired, fasten with a toothpick. Then the rolls will definitely not spin.

Bon Appetit!

Pickled zucchini rolls with cucumbers for the winter

If you haven't tried this dish, be sure to cook it and try it. Crispy cucumbers and tender zucchini with garlic, carrots and peppers will definitely please your guests.

Cooking time - 1 hour 15 minutes.

Cooking time - 50 min.

Servings Per Container - 2.

Ingredients:

• Zucchini - 500 gr.
• Cucumber - 500 gr.
• Carrots - 2 pcs.
• Black peppercorns - 10-12 pcs.
• Allspice peas - 8 pcs.
• Garlic - 2 teeth
• Vegetable oil - 2 tsp
• Water - 1 liter.
• Salt - 1 tablespoon
• Sugar - 3 tablespoons
• Vinegar 9% - 40 ml.

Cooking process:

1. We remove the carrots (2 pieces) from the top layer with a knife and rub coarsely on a grater.
2. We wash the cucumbers and zucchini, wipe them with a towel and cut into thin plates (we cut both ends of the zucchini, we do the same manipulations with cucumbers).
3. Put the zucchini strips on a cutting board. Put a strip of cucumber on top of them and roll rolls out of them. Peel 2 cloves of garlic.
4. We clean the jars with a soda solution and wash them clean, give them time to dry (it is better to do this step in advance). We send a clove of garlic, allspice and black pepper to each container equally. Next, lay out a layer of carrots. Then we fill the jars with zucchini and cucumber rolls to the very top.
5. Pour vegetable oil into each jar (one spoonful) and begin to prepare the marinade. Pour 1 liter of water into a saucepan. Pour in salt and sugar, add vinegar. We turn on the stove and put the container on the fire. After boiling the marinade, wait 30 seconds, and then pour the liquid into the jars to the top. We cover the necks of the cans with lids.
6. We cover the bottom of the pan with a towel and put the jars on it. Pour warm water up to the "shoulders" of the containers. We put a pot with jars on the included stove and sterilize (after boiling, wait 10 minutes). Then we take out the jars and screw them tightly with the lids. We store the snack at room temperature.

Bon Appetit!

Delicious zucchini rolls with carrots for the winter

Choose younger zucchini for making rolls. They should be almost the same size as the cucumbers, otherwise it will be difficult to thinly cut and twist them.

Cooking time - 1 hour 35 minutes.

Cooking time - 50 min.

Servings Per Container - 2.

Ingredients:

• Zucchini - 3 pcs.
• Carrots - 1 pc.
• Garlic - 4 teeth.
• Dill - 4 branches.
• Parsley - 2 sprigs.
• Allspice - 4 pcs.
• Water - 50 ml.
• Sugar - 1 tablespoon
• Salt - ¾ tbsp
• Vinegar 9% - 2 tablespoons

Cooking process:

1. We select young zucchini and rinse them thoroughly. Wipe the zucchini with a towel. Cut off the tails and tops of each zucchini. Using a special grater or knife, cut the zucchini into thin slices.
2. We peel the carrots and after thorough rinsing, rub them on a regular coarse grater or a Korean-style grater. We wash the dill sprigs and clean the chives.
3. Choosing a container for seaming rolls. After careful examination for cracks and other damage to the container and lid, clean it with soda and rinse. Heat the dishes as you like. We put a couple of dill twigs and 2 cloves of garlic, parsley and pepper in each jar.Next we send carrots.
4. We twist tight rolls from zucchini and lay them in layers in jars to the very top of the containers.
5. Let's start the process of making the marinade. We put the pan on the stove, fill in water, add salt and sugar. We are waiting for the marinade to boil. We cook it for a couple more minutes.
6. Fill the contents of the container with marinade to the very top. Cover the jars with lids and twist slightly. Put a towel or a piece of thick cloth at the bottom of a pan with a wide bottom. We put the jars and pour warm water into the pan (up to the "shoulders" of the cans). Bring the water to a boil on the stove and sterilize the seaming for 10 minutes.
7. A couple of minutes before the end of sterilization, pour an equal amount of vinegar into each jar and screw the jars with the lids very tightly. Turn them over and let cool for a day under a warm blanket. Then we store at room temperature.

Bon Appetit!