How to make zucchini rolls and which filling to choose? TOP-5 recipes with photos of zucchini rolls with cheese, garlic, chicken breast, in the oven, for the winter … Video recipe.
Zucchini is good because it has a minimum of calories (100 g contains 30 kcal) and maximum benefits. Therefore, it belongs to dietary products, is well absorbed by children and the elderly. Many dishes are prepared from it. For example, in the season of zucchini, when the question arises, what else to cook from a generous harvest, recipes for zucchini rolls will help out. They diversify well the home and holiday menus! It should be borne in mind that zucchini rolls are made in several ways.
- The first - the fruit is cut lengthwise with "tongues" of 5 mm and fried in a skillet in oil or baked in the oven until soft. The filling is distributed onto the finished slices and wrapped in a roll. Can be fixed with a skewer if desired.
- The second is to grate the zucchini, add vegetable chips to the dough and fry the pancakes. Then the filling is applied to the cakes to taste and the rolls are wrapped. Optionally, they can be baked in the oven with sauce.
- Third - eggs with semolina or flour are added to the squash chips and the dough is poured onto a baking sheet. A layer of filling is applied to the baked cake and rolled up.
Zucchini rolls - useful tips from experienced chefs
- Buy zucchini of medium length no more than 15-20 cm. The weight of a good zucchini does not exceed 250-350 g. Too large fruit means that it is overripe and should not be consumed. In addition, old zucchini contains many large seeds, which are usually removed. They also have a hard skin that is cut off.
- The skin of a good fruit should be smooth and fairly thin to the touch. They should not have dents, depressions, irregularities. Another quality criterion is the even color of the zucchini, which ranges from yellowish green to greenish brown. The presence of dark yellow and brown spots indicates that the vegetable inside has begun to rot.
- Store purchased zucchini at temperatures from 0 to + 5 ° С and humidity 85%. Then the young fruits will remain fresh for 2 weeks. Zucchini does not need to be washed to extend the shelf life. Although they can be stored longer, then all the useful substances will not be preserved.
- To make zucchini rolls, the vegetable is most often cut into slices. They should be thin so that you can fold them easily. If the zucchini is cut into thick sheets, the roll may unfold when folded. Then it will have to be fixed with a toothpick.
- Zucchini slices are subjected to different heat treatment: they are fried in a dry frying pan with a non-stick coating, baked in the oven on a baking sheet with greased butter, or simply poured with boiling water for 3-5 minutes so that the plates become softer. And if they are very thin, then you can roll it up like that.
Zucchini rolls with cheese and garlic
A delicious and easy-to-prepare appetizer for a festive table - spicy fried zucchini rolls with a garlic filling of cream cheese and herbs.
See also how to make fried zucchini with cottage cheese.
- Caloric content per 100 g - 145 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 2 pcs.
- Garlic - 3 cloves
- Cream cheese - 250 g
- Flour - 4-5 tablespoons
- Lemon juice - 1 tsp
- Parsley - a few twigs
- Ground black pepper - to taste
- Vegetable oil - for frying
- Salt - 1 tsp no slide or to taste
Making zucchini rolls with cheese and garlic:
- Wash and dry the zucchini with a paper towel. Then slice lengthwise into thin slices.
- Heat a frying pan with vegetable oil.
- Pour flour into a plate and dip layers of zucchini on both sides.
- Fry the courgettes on both sides until light golden brown.
- Place the zucchini on a plate and cool.
- Combine cream cheese with lemon juice, minced garlic and finely chopped parsley. Season the filling with salt and pepper and mix well.
- For each fried zucchini slice, apply a layer of cheese filling and roll up the rolls.
Zucchini rolls with chicken breast
Juicy and with a piquant taste, very original and at the same time easy to prepare - zucchini rolls with garlic and chicken. The appetizer will surprise guests at the festive table and will delight the household for lunch or dinner.
Ingredients:
- Chicken fillet - 1 pc.
- Zucchini - 1 pc.
- Hard cheese - 50 g
- Garlic - 2 cloves
- Sweet Chili sauce - 3 tablespoons
- Salt - 1 pinch
- Ground black pepper - 1 pinch
- Vegetable oil - 1 tablespoon
Making zucchini rolls with chicken breast:
- Cut the chicken fillet into very thin slices, beat, salt and pepper.
- Finely chop or squeeze the garlic and coat the pieces of meat with gruel.
- Leave the chicken to soak in the garlic for 15 minutes.
- Wash the zucchini, peel and cut lengthwise into plates of medium thickness.
- Grease a baking sheet with vegetable oil and lay out the zucchini plates. Lubricate them with sunflower oil, salt, pepper and place in a preheated oven to 180 ° C for 7 minutes to make them softer and more tender.
- Put a plate of baked zucchini on a plate, put chicken fillet marinated in garlic on top and brush it with sweet Chili sauce.
- Sprinkle with grated cheese on top and carefully wrap the entire structure with a roll.
- Poke the roll through with a wooden skewer so that it does not turn around, and place on a baking sheet.
- Send the zucchini rolls with chicken breast to bake in the oven for 30 minutes at 140 ° C.
Zucchini rolls with garlic and tomatoes
An ideal and quick flavorful snack - portioned zucchini rolls with garlic and tomatoes. It is not difficult to prepare, but it turns out very tasty.
Ingredients:
- Zucchini - 2 pcs.
- Tomatoes - 2 pcs.
- Blue cheese with mold (Roquefort, Gorgonzola, Danablu, Dorblu) - 50 g
- Parsley - 3-4 sprigs
- Olive oil - 1-2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking zucchini rolls with garlic and tomatoes:
- Wash the zucchini, cut off the ends, cut along thin plates 4-5 mm thick.
- Salt the plates and leave for 10 minutes.
- Put the zucchini in a preheated skillet with olive oil and fry the zucchini on both sides until soft and blush. Leave it to cool.
- Cut the blue cheese and washed tomatoes into 1 cm wide strips.
- On one side of a slice of toasted zucchini, place bars of cheese with tomato and a sprig of parsley.
- Wrap the structure in the form of a roll.
Oven baked zucchini rolls with minced meat
Oven-baked zucchini rolls with minced meat are quickly prepared from available products, and they turn out to be fragrant, tasty and satisfying. This is both a festive snack and dinner for the whole family.
Ingredients:
- Zucchini - 2 pcs.
- Vegetable oil - for lubrication
- Salt to taste
- Minced meat - 300-350 g
- Ground black pepper - to taste
- Hard cheese - 50 g
- Garlic - 1-2 cloves
- Dill - a few twigs
Cooking baked zucchini rolls with minced meat in the oven:
- Cut the courgettes into thin slices.
- Season the minced meat with salt and black pepper and put on a zucchini slice.
- Grate the cheese, mix with garlic passed through a press and chopped dill, and put in an even layer on the minced meat.
- Roll the plates into rolls, fasten with skewers and place on a greased baking sheet.
- Place the zucchini rolls with minced meat and bake in an oven preheated to 180 ° C for 20-25 minutes.
Zucchini rolls for the winter
An unusual recipe for marinated zucchini rolls for the winter. They turn out to be very aromatic, tasty and beautiful. Such a preparation will surprise all eaters.
Ingredients:
- Zucchini - 2 pcs.
- Dill umbrella - 1 pc.
- Parsley - 3 sprigs
- Basil - 5-6 leaves
- Garlic - 2 cloves
- Carrots - 150 g
- Salt - 20 g
- Sugar - 25 g
- Seasoning for Korean carrots - 5 g
- Table vinegar 9% - 20 ml
Cooking zucchini rolls for the winter:
- Use a vegetable peeler to cut the courgettes and carrots into thin slices.
- Wrap the carrot slice with a straw, and wrap the zucchini slice on top to make a roll.
- Place the dill umbrellas, parsley, basil and minced garlic in a clean jar.
- Lay the vegetable rolls on top, leaving 2 cm to the top.
- For the marinade, boil water, add salt and sugar and Korean carrot seasoning. Stir and simmer for 2-3 minutes.
- Pour the boiling marinade over the zucchini to cover them completely.
- Cover and set aside for 15 minutes.
- Put a towel at the bottom of the pan, put a jar and fill it with warm water up to the shoulders of the jar.
- Turn on the stove, boil water and sterilize the workpiece for 5 minutes.
- Take out the jar, pour in the vinegar and roll up the lids.
- Turn the jar over, placing it on the lid, wrap it up with a warm towel and leave to cool completely. Store the winter squash rolls at room temperature.
