Zucchini rolls with cheese and garlic. Zucchini rolls "Mother-in-law's tongue" with cheese and tomatoes

Stuffed rolls are a great idea for a holiday table or a simple weekday snack. They look very attractive when served, are quickly and conveniently absorbed and make it easy to satisfy your hunger or whet your appetite, depending on the situation. In addition, snack rolls made from a variety of vegetables carry many benefits and do not contain too many calories, which allows you to include them in your diet when losing weight and dieting with a clear conscience.

The combination of fried vegetables with a delicate and piquant cheese filling is simply a classic of the genre that never gets boring and is liked by everyone without exception. Therefore, today we will prepare zucchini rolls with cheese. This delicious appetizing dish is prepared very simply and quickly, and is very inexpensive, especially during the zucchini season. The filling of melted cheese, herbs and hot garlic harmonizes perfectly with the soft delicate taste of fried zucchini, making this dish a universal appetizer for all occasions. Zucchini rolls with cheese prepared according to this simple recipe are great pleasure and obvious benefits for you and your loved ones!

INGREDIENTS:

• 2 medium zucchini (600 g)
• 2 processed cheeses of the “Friendship” type (180 g)
• 3 – 4 cloves of garlic
• 2 tbsp. l. mayonnaise
• dill, parsley
• 30 ml vegetable oil
• salt, pepper

PREPARATION METHOD:

1. To prepare zucchini rolls with cheese and garlic, wash the zucchini thoroughly without peeling, cut lengthwise into thin slices and lightly salt. You should use a very sharp knife for this procedure and try to make strips of the same thickness.

2. Heat vegetable oil in a large frying pan and place the zucchini slices in a single layer. Cook for 4 – 5 minutes over medium heat until lightly browned.

3. Turn the zucchini over to the other side and fry for another 4 - 5 minutes, then place on a paper towel to drain excess fat. Fry the remaining zucchini in batches in the same pan.

Unlike eggplants, zucchini does not tend to absorb a lot of oil, so it turns out to be much lower in calories.

4. While the zucchini is roasting, let's prepare the cheese filling. To do this, grate the processed cheese on a coarse grater.

5. Add mayonnaise and garlic, passed through a press.

6. Pepper the cheese filling for the zucchini and mix thoroughly. Finely chop the greens and place in an even layer on a plate. I used dill and parsley separately. You can take a mixture of greens or choose one of your choice.
7. Place a teaspoon of cheese filling on one edge of a zucchini slice, roll the zucchini into a roll and dip the ends into chopped herbs. There is no need to secure the rolls with toothpicks or skewers, except for beauty. From this amount of ingredients I got 17 zucchini rolls.

If you store this appetizer in the refrigerator, before serving, keep it at room temperature for at least half an hour - the rolls will become softer and their flavor will be more fully revealed.
Delicate, delicious zucchini rolls with cheese and garlic are ready!

• 2 zucchini;
• 180 g of hard processed cheese (can be replaced with regular hard cheese or a mixture of them);
• 3–4 cloves of garlic;
• 2 tablespoons;
• several sprigs of dill;
• salt - to taste;

Slice the zucchini lengthwise into thin strips. Place them in parts in one layer in a heated frying pan with oil. Fry until golden brown on both sides over medium heat. Place on paper towel to absorb grease and cool slightly.

Grate the cheese on a coarse grater. Add pressed garlic, mayonnaise, chopped dill, salt and pepper. Mix thoroughly.

Brush each zucchini strip with the cheese mixture and roll into logs. Secure with skewers or toothpicks if necessary.

• 2 zucchini;
• salt - to taste;
• 300–350 g chicken fillet;
• 1½ tablespoons cottage cheese;
• 2 tablespoons;
• several sprigs of dill;
• 1–2 cloves of garlic;
• 50 g hard cheese.

Slice the zucchini into thin slices. Grease a baking sheet with oil. Place the zucchini in one layer, also grease with oil and add salt. Bake vegetables for 5 minutes at 180°C and cool.

Cut the fillet into thin strips, beat, rub with salt and pepper and leave for 10 minutes. Then place the meat on the zucchini.

Mix cottage cheese, sour cream, chopped dill, chopped garlic, salt and pepper. Brush the chicken with this mixture and sprinkle coarsely grated cheese on top.

Roll the plates into rolls and secure with skewers. Place the pieces on a baking sheet lined with parchment and lightly grease with oil. Place in an oven preheated to 180°C for 20–25 minutes.

• 2 zucchini;
• vegetable oil - for frying;
• 1 clove of garlic;
• 2–3 tablespoons of mayonnaise;
• salt - to taste;
• ground black pepper - to taste;
• 50 g Korean carrots.

Slice the zucchini lengthwise into thin strips. Fry them in parts in hot oil over medium heat until golden brown on all sides. Place on a paper towel to drain excess fat and cool.

Grate the eggs and garlic on a fine grater. Add mayonnaise, salt and pepper to them and blend with a blender until smooth.

Brush each strip of zucchini with egg cream and place carrots along the entire length. Roll the blanks into rolls.

• 3 zucchini;
• salt - to taste;
• ground black pepper - to taste;
• 3–4 tablespoons of vegetable oil;
• 3 boiled eggs;
• 200 g hard cheese;
• 1–2 tablespoons of mayonnaise;
• 1–2 cloves of garlic;
• several sprigs of dill.

Slice the zucchini into thin slices. Add salt, pepper and oil to them and stir. Heat a frying pan over medium heat and fry the vegetables in batches until golden brown on both sides. Cool.

Grate the eggs on a coarse grater. Combine them with mayonnaise, garlic pressed through a press, chopped dill, salt and pepper. Stir.

Place 1 tablespoon of filling on each zucchini strip from one edge and roll into rolls. If necessary, secure them with skewers or toothpicks.

• 2 zucchini;
• salt - to taste;
• vegetable oil - for frying;
• 90 g hard processed cheese;
• 2–3 cloves of garlic;
• several sprigs of dill;
• 2–3 tablespoons of mayonnaise;
• 1 tomato;
• a few sprigs of basil.

Cut the zucchini into thin slices and add salt. Heat oil in a frying pan over medium heat. Place in parts and fry until golden brown on both sides. Place them on a paper towel and cool.

Grate the cheese on a coarse grater. Add the garlic passed through a press, chopped dill and mayonnaise and stir. Cut the tomato into thin slices.

Spread about 1 tablespoon of filling over each zucchini strip. Place 1 tomato slice and 1 basil leaf on one edge and roll into rolls. For convenience, you can secure them with skewers or toothpicks.

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• 2 zucchini;
• ½ cucumber;
• ½ carrot;
• several crab sticks;
• ½ avocado;
• 115 g cream cheese;
• hot sauce - to taste;
• ½ lime.

Slice the zucchini into very thin slices. Divide the cucumber and carrots into small cubes, and the crab sticks into pieces.

Mix cream cheese, hot sauce and lime juice. Take 2 zucchini strips and place them on top of each other. Brush one edge with the cream mixture.

Place crab sticks, vegetables and avocado on the cheese as shown in the video. Gently roll into a roll and repeat with the remaining ingredients.

• 2 tablespoons vegetable oil;
• 1 onion;
• ½–1 green hot pepper;
• 450 g minced beef;
• salt - to taste;
• seasoning for meat - to taste;
• 300 g hard cheese;
• 4 zucchini;
• 3–4 tablespoons of sour cream;
• 400 g chopped or mashed tomatoes;
• a few sprigs of cilantro.

Heat oil in a frying pan and sauté small onion cubes over medium heat. Add finely chopped hot pepper and fry for another 2 minutes.

Add the minced meat, cook for about 10 minutes and drain off excess fat. Add salt, add meat seasoning, add about 50 g of coarsely grated cheese and mix.

Cut the zucchini into thin strips and brush each with sour cream and. Place the meat filling on top with some grated cheese and roll into rolls.

Place the remaining tomatoes in the bottom of the baking dish. Place the rolls there and sprinkle with cheese. Bake at 200°C for 30 minutes. Before serving, garnish with chopped cilantro.

• 2 zucchini;
• salt - to taste;
• vegetable oil - for frying;
• 200 g;
• 2 tablespoons sour cream;
• 1 bell pepper;
• several sprigs of dill;
• several sprigs of parsley;
• 2 cloves of garlic;
• ground black pepper - to taste.

Cut the zucchini into thin strips and add salt. Heat oil in a frying pan over medium heat. Brown the zucchini in parts on both sides. Place vegetables on a paper towel to absorb excess oil and cool.

If the cottage cheese has large grains, grind it through a sieve or mash it with a fork. Add sour cream, finely chopped bell pepper, chopped herbs, chopped garlic, salt and pepper and stir.

Place 1 tablespoon of filling on one side of each zucchini slice. Roll into rolls and, if necessary, secure with skewers or toothpicks.

• 1–2 zucchini;
• vegetable oil - for frying;
• 1 onion;
• 200 g champignons;
• 1 carrot - optional;
• salt - to taste;
• ground black pepper - to taste;
• 150 g hard cheese;
• several sprigs of dill.

Cut the zucchini into thin strips. Heat the oil in a frying pan and brown them on both sides over medium heat. Cook the vegetables in batches until they fit into one layer. Transfer to paper towel, let excess fat drip off and cool.

Cut the onion into small cubes. If you use carrots, grate them on a coarse grater. Place the onion in a frying pan with hot oil and fry until soft. Add carrots and cook for a few more minutes. Throw in the champignons and fry until the liquid has evaporated and they are lightly browned.

Season the filling with salt and pepper and cool. Throw in finely grated cheese and chopped dill and mix.

Place about 1 tablespoon of filling on one edge of each zucchini strip. Roll into rolls and, if necessary, secure with toothpicks or skewers.

• 2-3 zucchini (for this recipe you need 600 g of zucchini without skin);
• salt - to taste;
• 60 g sour cream;
• 3 eggs;
• 100 g flour;
• 1 teaspoon baking powder;
• ground black pepper - to taste;
• vegetable oil - for lubrication;
• ½ bunch of parsley;
• 400 g curd cheese;
• 2 cloves of garlic;
• several sprigs of dill.

Peel the zucchini, grate it on a coarse grater, add salt and leave for 10 minutes. Squeeze the vegetables and drain the resulting juice.

Add sour cream, egg yolks, flour, baking powder, pepper and salt and stir. Beat the egg whites until foamy and gently fold them into the prepared mixture in parts.

Line a baking sheet with parchment and grease with oil. To make the roll more beautiful, you can place parsley leaves on a baking sheet.

Carefully spread the mixture on top and place in an oven preheated to 180°C for 15–20 minutes. Transfer the parchment with the cake onto a towel and cool.

Using a blender, mix curd cheese, chopped parsley and dill. Add salt if necessary. Brush the cooled dough with the curd mixture, roll it up and put it in the refrigerator for 2-3 hours.

Calories: Not specified
Cooking time: Not specified

You probably know how many delicious things you can make from zucchini. Are you familiar with such a dish as zucchini roll with cheese and garlic, which is prepared in the oven according to a fairly simple recipe? If not, we will be happy to tell you about it. If you have ever cooked small ones, then you will immediately understand that our recipe will turn out very tasty and beautiful.
Ingredients for 2-3 servings:
- 250 g zucchini;
- 1 chicken egg;
- 35 g hard cheese;
- 5-8 sprigs of dill;
- 1 processed cheese;
- 70 g flour;
- 0.5 teaspoon baking powder;
1 tablespoon mayonnaise;
- 1-2 cloves of garlic;
- salt, ground black pepper to taste.

Recipe with photos step by step:

For this dish we use young zucchini, with underdeveloped seeds. If the zucchini is large, be sure to cut out the inside with the seeds. We wash the zucchini, peel it and grate it on a coarse grater. Add grated cheese.




We act quickly so that the zucchini does not have time to release juice. Add an egg to the zucchini and cheese, add salt and ground black pepper, and mix.




Add baking powder and a tablespoon of sifted flour. Mix.




It turns out a viscous thick mass.






Grease a sheet of parchment and place it on a baking sheet or baking dish. Place the zucchini mixture on parchment, spreading it into a rectangle approximately 0.8 cm thick, measuring 20x30 cm.




Place the baking sheet (or pan) in the oven and bake for about 20 minutes. Then place the parchment with the zucchini mass on a cooling rack for 7-10 minutes.




Prepare the filling: grate the processed cheese on a medium grater, add the garlic and mayonnaise passed through a press. Mix. You should get a soft mass that can be easily spread. You can add more or less garlic, depending on your taste, but you shouldn’t give it up completely, otherwise the dish will turn out bland. Depending on the hardness of the processed cheese, you may need a little more or less mayonnaise.




Using your fingers, carefully separate the layer of zucchini from the parchment. We act carefully so as not to tear the bottom part - it will be the top of the roll. Spread the filling onto the layer of zucchini, not reaching a couple of centimeters to one of the long edges: we will roll the roll in that direction.






Sprinkle the cheese layer with finely chopped dill.




Carefully roll up a tight roll. Wrap the roll in cling film and place it in the refrigerator for about 1 hour to soak.




Then cut the roll into pieces 1-2 cm thick, to taste, and serve.
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Zucchini rolls with cheese and tomatoes are another option for a delicious zucchini snack. The cheese filling for rolls is prepared from processed cheese with sour cream. A little garlic is added to the cheese and the appetizer acquires a piquant taste. Adjust the amount of garlic according to your taste. There are different attitudes towards it, but with it the snack is brighter. You can take any greens. The appetizer is good with dill, parsley, basil and any other green herb.

• zucchini - 2 pcs.;
• processed cheese - 100 g;
• garlic - 2 cloves;
• tomatoes - 1 pc.;
• salt - to taste;
• greens - to taste;
• sour cream - 2 tbsp. l.;
• vegetable oil for frying.

Place rolls with cheese and tomatoes beautifully on a platter. From two zucchini we got about 20 pieces. The savory dish is ready to eat.

A delicious quick snack - zucchini rolls with curd cheese - will decorate any table. You can cook not only from zucchini, but also from zucchini. In this recipe we used zucchini and creamy cottage cheese. The cheese needs to be salted a little to add brightness to the taste. It is advisable to take young fruits, not very large. They are more tender than “adults”, without large seeds, with a thin skin.

• soft curd cheese - 100 g;
• cherry tomatoes - 5 pcs.;
• zucchini - 1 pc.;
• basil - 2 sprigs;
• nut kernels - 1 tbsp;
• vegetable oil for frying;
• salt, ground black pepper.

Transfer the rolls to a plate and sprinkle dried nuts on top. It's time to eat!

To prepare the snack, we will need processed cheese, but not in tubs, which we use as a spread on bread, but a traditional rectangle in foil, called “Druzhba cheese” in Soviet times. The spread cheese is too liquid for the rolls and will flow out of them slowly but surely. But processed cheese is what you need! It is important to buy a quality product.

• zucchini - 1 piece;
• processed cheese - 1 piece;
• egg - 1 piece;
• mayonnaise - 1 tsp;
• garlic - 1-2 cloves;
• sunflower oil.

In addition to cheese, you can add carrots, grated on a fine grater, to the filling - it will add brightness and taste well with zucchini. You can also get creative with other fillings: Korean carrots, cottage cheese, fried mushrooms and onions.

There is no cheaper, easier and more soulful summer snack than zucchini in all its forms. Rolls are the simplest, easiest and most beautiful way to serve your favorite vegetables. Half an hour at the stove - very little time to prepare the filling and wrap - and here it is, a holiday.

“Rolls rule,” young people would say, but we will be academic in our statements and admit: garlic rolls with cheese are a great appetizer for summer feasts.

Zucchini rolls are a delicious, light and inexpensive dish. The abundance of fillings makes it an excellent snack for all occasions. Meat rolls can be served as a hot dish, and vegetable and cottage cheese rolls can be served as a cold dish.

This dish can decorate any holiday, because it is not only tasty, but also very beautiful.

• 1 zucchini;
• 2 carcasses of chicken fillet;
• 150 g cheese;
• clove of garlic;
• sunflower oil;
• salt to taste.

Zucchini rolls with cheese and garlic can be cooked in the oven and eaten hot or fried in a pan and served as a cold appetizer.

• 2-3 zucchini;
• 200 g of curd or processed cheese;
• 1 cucumber;
• 2 cloves of garlic;
• vegetable oil for frying;
• greens for decoration.

Tomatoes make a great filling for zucchini rolls. This dish turns out to be very juicy and healthy; its preparation takes only a few minutes.

• 1–2 young zucchini;
• 3 tomatoes;
• 1 egg;
• a third of a glass of water;
• 1 tbsp. l. flour;
• 0.5 teaspoon of paprika;
• salt to taste.

This recipe is so delicious and beautiful that you will lick your fingers. You can use any mushrooms you like.

• 1 medium zucchini;
• 2 first grade eggs;
• 100 g flour;
• a pinch of baking powder;
• salt to taste.

• 250 g champignons or oyster mushrooms;
• 1 medium sized onion;
• 2–3 tbsp. l. sour cream.

Zucchini cooked with minced meat is a very filling and tasty lunch. Can be cooked with both minced meat and chicken. For the latter, it is better to use meat from the thighs of the bird.

• 1 zucchini;
• 300 g minced meat;
• 1 onion;
• 200 g cheese;
• half a jar of sour cream;
• spices;
• a pinch of salt.

Zucchini with cottage cheese and herbs is a very aromatic and tasty combination. This healthy dish can be served both for breakfast and at the holiday table. A variety of greens will make the snack unique.

• 2 zucchini or small zucchini;
• 100 g cottage cheese 5% fat;
• 100 g soft cottage cheese;
• different greens to taste;
• clove of garlic;
• sunflower oil.

An excellent option that vegetarians will enjoy is a zucchini appetizer with carrots and walnuts.

• 1 zucchini;
• 2 medium carrots;
• 100 g nuts;
• mayonnaise or sour cream;
• vegetable oil for frying.

A very tender and tasty appetizer, worthy of a festive table. Zucchini gives it extra softness and juiciness.

• 2 small zucchini;
• 200 g lightly salted salmon;
• 2 medium sized cucumbers;
• 200 g curd cheese;
• vegetable oil.

You can make zucchini rolls with different fillings: meat, mushroom, vegetable and even cottage cheese. This is a universal dish that is suitable for both everyday lunches and the holiday table. Zucchini rolls are easy to prepare, healthy and beautiful.