Zucchini rolls with soft cheese. How to make zucchini rolls with different fillings

06.08.2019 Beverages

Vegetable snacks and complete meals for lunch or dinner are healthy, healthy meals that require a minimum of effort. On the basis of eggplant or zucchini, hostesses like to make rolls with different fillings, which can be cold or hot, but are always very tasty. What tricks do you need to know to create such a dish?

How to cook squash rolls

There are only 2 categories of recipes for this dish: large rolls or different portioned rolls. The former are always hot, require baking, the latter can be made from fresh vegetables that are not thermally processed. The main nuances from specialists:

If you need a large zucchini roll with chicken or less heavy filling, you should make it on the basis of vegetable dough: flour, egg and squeezed zucchini pulp. The mass is rolled out, baked. After that, the cake is stuffed and rolled up.
For cold rolls made from fresh vegetables, any kind of zucchini is suitable, but it will need to be pre-fried (in oil or without): it is better not to use the raw product.
If you want portioned zucchini hot rolls with different fillings, use only firm varieties: for example, Italian zucchini - they will not creep when baked or roasted.
Do you have a favorite eggplant roll recipe? Don't look for a new one, use an existing one, simply replacing the main ingredient.
Try different fillings - zucchini are versatile and undemanding to fill.

Zucchini rolls with cheese and garlic

Easy for dinner, according to which you can prepare either many portioned small rolls with different fillings, or a large zucchini roll with cheese and garlic. The trick is in processing the main vegetable, which turns ... into dough. The basic set of products is very versatile, so you can choose absolutely any fillers.

A large zucchini roll on a standard baking tray is made from:

eggs of the highest category - 3 pcs.;
spelled flour - 650 g;
zucchini pulp - 1.1 kg;
cloves of garlic - 3 pcs.;
sour cream - 2 tablespoons;
suluguni - 180 g;
parmesan - 70 g;
greens - for decoration;
salt and pepper - by eye.

Preparation:

Sift flour, mix with beaten egg (1 pc.) And herbs. If you use wheat flour, increase its volume - it absorbs liquid worse.
Introduce the squeezed pulp into the resulting mass, knead well. If necessary, add a little more flour - the finished dough should be dense, holding its shape.
Roll out the vegetable mass on a baking sheet, bake. The operating temperature of the oven is 170 degrees, the timer is half an hour.
Until the base of the roll reaches, grate the suluguni with garlic, combine with sour cream. Hard boil the remaining eggs, chop, add to the filling. If you are making small rolls, make a few different options: use any combination of vegetables, meat, fish.
Without turning off the oven, take out the base, lay out the filling, roll up. Fix with skewers, sprinkle with Parmesan. Bake for another quarter of an hour.

A dietary variation of the Caucasian cold appetizer, which is originally prepared from eggplant, and the filling is meat twisted into minced meat. The chicken fillet courgette alternative is lighter, cooks faster, does not burden the pancreas and does not threaten to hit the figure. In the cold season, when vegetables can only be found frozen, you can make zucchini with chicken and cheese according to this recipe, without rolling it into rolls, but laying it out in layers.

Ingredient set:

zucchini with dark skin - 2 pcs.;
minced chicken or fillet - 1.4 kg;
greens (parsley, oregano) - a bunch;
carrots - 2 pcs.;
vegetable oil;
walnuts - a handful.

Cooking rolls with filling:

Choose an undamaged zucchini so you don't have to peel it. Wash well, cut longitudinally into plates about 0.7-1 cm thick. It can be thinner, but make sure that they do not tear.
Scroll the meat in a blender, if it is not minced meat, but a whole piece. Salt. Fry with grated carrots until golden brown - it should not be fully cooked. If you intend to make an absolutely dietary dish, stew the minced meat in water.
Grind the nuts in a coffee grinder, break the greens. Combine with chicken.
Spread the filling over the zucchini plates, leaving a 5-10 cm free edge. Twirl from the opposite side.
Pin the rolls with toothpicks or wrap with a special thread. Bake in the oven for a quarter of an hour.

The combination is not for everybody's taste, since not every gourmet understands the dairy group in tandem with vegetables and hot spices. For the dish, it is recommended to use Italian zucchini and ricotta instead of cottage cheese. An eggplant-based appetizer is prepared in the same way. A set of ingredients for rolls:

zucchini - 2 pcs.;
soft cottage cheese of low fat content - 240 g;
dried ground greens - a spoon;
garlic cloves - 2 pcs.;
olive oil;
sour cream 30% - a spoon;
salt, arugula, cherry tomatoes - optional.

Rolls are prepared like this:

Cut the washed zucchini longitudinally, arrange the plates on the wire rack, add salt.
Mix cottage cheese, crushed garlic, herbs and sour cream.
Treat each zucchini plate with oil through a brush or napkin. Fry.
Spread the filling in a thick layer, roll up, fix, if necessary. Do not bake, put the appetizer on the table cold, decorate with herbs and cherry tomatoes.

A variation of the previous recipe without final baking, however heat treatment is present in the initial stages. The list of ingredients is short:

zucchini - 3 pcs.;
plum tomatoes - 5 pcs.;
soft cheese (any) - 140 g;
flour - 7 tablespoons;
greens - by eye;
sour cream - 3 tablespoons;
eggs - 2 pcs.;
butter.

Cooking rolls:

Beat eggs with flour and half the volume of grated cheese, coat each thin zucchini plate with this mixture.
Fry in oil until crusty, but try not to dry - the zucchini should remain flexible and soft.
Gently mix the greens, sour cream and the remaining cheese, add chopped tomatoes. Spread the filling over the hot zucchini plates, twist the rolls.

Zucchini rolls with mushrooms and cheese

This recipe is worth keeping in stock if you suddenly need to make something very original. Rolls are made from:

mushrooms (can be different) - 400 g;
zucchini - 2 pcs.;
bulbs;
eggs - 2 pcs.;
cheese - 120 g;
different spices;
oils.

Making rolls is simple:

Zucchini are cut in plates, fried.
While this is happening, the filling is created: chopped onions and mushrooms are stewed in a neighboring pan. Mix with beaten eggs and grated cheese.
The filling is laid out on fried plates, each of them is wrapped in a roll and baked to a crust.
If you want to make a large zucchini roll with mushrooms and cheese, chop the main vegetable, add an egg, flour, and bake it in the form of a crust.

Summer is a great time for all kinds of vegetable dishes. And today I propose you to cook a delicious zucchini roll with cheese and mushrooms. Preparing a zucchini roll is quite simple, it turns out delicious, beautiful and cheap, you can serve it as a snack or as an independent dish. Try it, really delicious. The recipe contains two types of filling, choose which one you prefer))))

Ingredients:

dough:
2 pcs. young zucchini or zucchini
2 pcs. chicken eggs
100 g sour cream
1 cup flour
salt, black pepper
1/2 tsp soda
filling 1:
350-400 gr. champignons
1 onion
2-3 cloves of garlic
100 ml cream 20-25% fat
100 g hard cheese
salt, pepper to taste
vegetable oil for frying
filling 2:
300 gr. cream cheese
350-400 gr. champignons
1 large onion
2-3 cloves of garlic
salt pepper
vegetable oil

What I like zucchini rolls is that the base, and the rolls themselves, can be prepared in advance. Moreover, after a night in the refrigerator, they taste even better.

Zucchini crust

So, first of all, let's prepare a zucchini roll. To do this, take two young zucchini or zucchini. Cut off the peel from the zucchini. If there is, then it is better to take zucchini, they have such a delicate skin that it does not need to be cut off, and there are no dense seeds either. True, zucchini is still cheaper, which is why housewives most often choose them.
Three zucchini on a coarse grater (I have zucchini).

Add 2 eggs and 100 gr. sour cream.

Stir, salt, pepper, add soda.

Then add flour. We do not add the flour all at once, but add it gradually. This is due to the fact that the zucchini begins to let juice, and after a while the dough becomes more liquid. Therefore, we adjust the amount of flour in the dough until we get the desired consistency - like a thick pancake.

Pour the squash dough onto a baking sheet covered with baking paper. Distribute the dough evenly over the baking sheet so that the cake is approximately the same in height.

We put the baking sheet in a well-heated oven (turn it on in advance). We bake the crust for the zucchini roll for 30-40 minutes at a temperature of 180 ° C. When the crust becomes dense and acquires a beautiful golden hue, remove it from the oven.

Let the cake cool slightly. Then cover the baking sheet with a wooden cutting board and turn the entire structure over. The skin lies on the board, we remove the empty baking sheet.
Carefully remove the baking paper from the cake.

Then put the cake on this paper and roll it up. Cool the rolled up cake.

Zucchini roll filling

The big plus of this dish is that you can make a variety of fillings for the roll, depending on your mood and what is in the refrigerator. The simplest and tastiest, for my taste, is the mushroom filling.
So, finely chop the onion, chop the garlic.

My mushrooms, cut into medium-sized cubes.

In not a large number vegetable oil simmer onions over low heat. When the onion becomes soft and transparent, add the garlic.

Add chopped mushrooms almost immediately after the garlic. Simmer over low heat until tender. Salt and pepper the filling to taste.

At the last stage, add liquid cream to the mushrooms. Thanks to the cream, the filling becomes juicy, acquires a more delicate taste.

You can take any cream, but because of the calorie content, it is still better to opt for low-fat cream.
We simmer everything together for a couple of minutes, remove the pan from the heat. Let the filling cool.
Expand the cooled zucchini cake. Apply the mushroom filling evenly over the entire surface of the cake.

Gently, but rather tightly, roll up the zucchini roll. We fold already without paper.

Put the zucchini roll with cheese and mushrooms in the refrigerator for several hours so that the filling hardens. And so that the roll does not unfold, we put it with the seam down or pull it with a string in several places.

When the roll cools down, cut it into slices.
In addition to this filling, I also recommend trying the zucchini roll with mushrooms and cream cheese. In this case, we cook the mushrooms in the same way, only without adding cream.
Grease the squash crust with a rather thick layer of cream cheese, then add the mushrooms. From the outer edge of our future roll, we leave a small strip of cheese without mushrooms. This is done so that the edge sticks well and the zucchini roll does not open.

Roll the zucchini roll tightly and hide in the refrigerator for several hours.

Before serving, cut the roll into plump plates.

This is how beautiful, how appetizing this extraordinary zucchini roll with mushrooms turns out. Recommend)))

Step by step cooking:

Wash the zucchini and cut them lengthwise into 0.5 cm strips, no thicker.
Line a baking tray with parchment, lightly brush with a thin layer of olive oil with a silicone brush and spread the zucchini. Season them with salt and pepper, and brush with oil on top.
Preheat the oven to 180 degrees and place the baking sheet for 5-7 minutes to soften the zucchini, then they will curl up better.
Wash the chicken fillet and pat dry with a paper towel. Cut them into longitudinal thin strips, beat lightly, salt and pepper.
Pass the garlic through a press, add to the fillet, mix and leave to marinate for half an hour.
After this time, put pieces of chicken meat on the zucchini and sprinkle with cheese shavings. Optionally add basil, coriander, drizzle with soy sauce, etc.
Twist the zucchini into rolls, chop off with skewers and continue baking in the oven at the same temperature for another 25 minutes.

This appetizer is simple to perform and does not need time and effort. It can be served both for a festive table and for an everyday dinner.

Ingredients:

Young zucchini - 2 pcs.
Tomatoes - 2 pcs.
Olive oil - for frying
Salt - 0.5 tsp or to taste
Feta cheese - 100 g
Arugula - a few twigs

Step by step cooking:

Wash the zucchini and cut them into 5 mm thin slices.
Heat a frying pan with olive oil and fry the zucchini, lightly salt them.
Then place them on a paper towel to remove excess grease.
Cut the tomatoes into half rings. Wash and dry the arugula. Cut the feta into strips.
On each strip of zucchini, place a leaf of arugula, slices of tomato and cheese.
Lightly salt and roll the zucchini into a roll.

Zucchini rolls with melted cheese are a savory summer snack that is very easy to prepare and always eaten first. Zucchini, garlic and cream cheese are a wonderful combination of foods.

Ingredients:

Young zucchini - 2 pcs.
Garlic - 2 cloves
Processed cheese - 1 pc.
Mayonnaise - 1 tablespoon
Greens - 20 g
Vegetable oil - for frying
Wheat flour - 50 g
Salt - 2 pinches
Ground black pepper - a pinch

Step by step cooking:

Wash the zucchini, dry and cut lengthwise into 2 mm plates.
Roll each slice in flour on both sides.
Send the zucchini to a skillet that is well heated with oil and add a little.
Fry them until golden brown for about 2 minutes and turn over to the other side. Also salt and bring to readiness.
Cool the finished zucchini slightly.
Processed cheese room temperature grate on a medium grater. Add minced garlic, finely chopped herbs and mayonnaise. Mix thoroughly.
Note: so that the processed cheese is easier to rub, it can be placed in the freezer for half an hour, and then grated. Also, all products can be grinded in a blender.
Spread the filling over the zucchini and distribute it evenly.
Roll the zucchini into a roll and secure with a nice skewer for decoration.

Delicious zucchini rolls with cheese and garlic are light food that is good for summer days. An appetizer is prepared quickly and without special efforts... And the filling itself is just a win-win option.

Ingredients:

Zucchini (young) - 2 pcs.
Processed cheese - 2 pcs.
Mayonnaise - 1 tablespoon (as needed)
Garlic - 2 cloves
Vegetable oil - for frying
Flour - 2 tablespoons
Salt - a pinch

Step by step cooking:

Wash, dry and peel the zucchini. Cut them lengthwise into thin strips of about 5-7 mm and season with salt on both sides.
Dip each strip in flour and fry in vegetable oil on both sides until golden brown.
For the filling, grate the processed cheese on a fine grater.
Add chopped garlic and top with mayonnaise. Adjust the amount of mayonnaise depending on the desired consistency of the filling. For liquid, pour more of it, for thick - less.
Cool the finished zucchini and brush with cheese mass. Roll them up with rolls and fasten with toothpicks for reliability.
Serve cold.

This article describes the most popular zucchini roll recipes. However, the fillings can be very different. You can come up with a combination of products and cooking methods yourself. And below are some examples of options for combining products for the filling.

Crab sticks, cheese and herbs.
Korean carrots on their own.
Cottage cheese with herbs and garlic.
Finely chopped tomatoes mixed with cottage cheese.
Squid with cucumbers.

All these options for fillings are not expensive, while they turn out to be very tasty. Rolls will perfectly decorate the festive table and diversify the daily menu.

Video recipes:

Having learned how to cook zucchini rolls with different fillings, you can set the table with inexpensive and delicious snacks for any holiday. This simple dish requires only one thing - imagination.

Zucchini is the same pumpkin, only unripe. They are delicious, tender, and boil down quickly. Italians were the first to appreciate the zucchini taste in the 18th century. Perhaps it was in Italy that the first zucchini rolls began to be prepared.

Cooking such rolls is very simple: the fried zucchini plate is rolled into a tube with a filling inside, decorating as you wish. The filling is prepared according to different recipes - with fried mushrooms, chicken fillets, bell peppers, walnuts. You will find several options for different fillings at the end of the description of the first two recipes.

Zucchini rolls with cheese and garlic are made with cottage cheese or melted cheese. Each recipe is different in taste. You can combine the components of the filling as you wish. But for the curd base, it is better to use sour cream, and mayonnaise for melted cheese. You can bake rolls in the oven and serve as a hot snack.

We offer you several recipes for squash rolls and filling options for them. One of the simplest, most delicious inexpensive products is rolls stuffed with cottage cheese and garlic. Easy to prepare and quick to eat. You can add slices of fresh tomatoes or pickled sweet peppers to the curd filling.

Taste Info Vegetable snacks

Ingredients

Sour cream - 50 g;
Zucchini - 2 pcs.;
Vegetable oil - 2 tbsp. l .;
Cottage cheese - 150 g;
Garlic - 2 cloves;
Greens, salt, pepper to taste.

How to make zucchini rolls with cottage cheese and garlic filling

We buy young squash of even shape with small seeds and firm pulp. We cut them into thin slices (about 3 or 5 mm). It is necessary to cut it along the zucchini to make long plates.

We fry them over high heat on both sides. Do not forget to add a little salt and pepper. You cannot keep zucchini in the pan for a long time, otherwise they will become too soft.

Mix cottage cheese with all seasonings and sour cream. We taste it so that there is enough salt. Squeeze the garlic into the cottage cheese through a garlic dish or rub on a fine grater.

Mix the filling well.

Place 1 teaspoon of curd filling on the edge of the plate.

We twist the rolls from the edge where the cottage cheese lies.

You can make the curd filling differently. In zucchini rolls with cheese and tomatoes, put pieces of fresh tomato and a sprig of green dill inside the curd mass.

Another cooking option is to add green lettuce and parsley to the curd.

The rolls of grilled zucchini plates look interesting. Such zucchini plates are thinner, with a beautiful striped pattern. Put the curd filling with a leaf of green basil inside.

We serve the finished rolls on the table, decorating with tomato slices.

Or with fresh herbs on a plate, olives and tomato sauce.

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Soft cheese recipe

For the production of rolls, it is advisable to use high-quality processed cheese, and not a cheaper cheese product with vegetable fats. You can choose on the market not ordinary zucchini, but zucchini, which contain more vitamins. The cheese filling is not only wrapped inside the rolls, but also placed on top of the zucchini, fried in slices or slices.

Components:

processed cheese - 200 g;
garlic - 2 cloves;
mayonnaise - 2 tbsp. l .;
zucchini - 2 pcs.;
parsley - several branches;
vegetable oil - about 2 tbsp. l .;
salt to taste.

Preparation:

Cut clean zucchini lengthwise into thin slices. Fry in hot vegetable oil on both sides, add a little salt. When cool, wrap the filling in them.

To make the filling, rub the cheese finely. Grind the garlic and herbs, mixing with cheese, season with mayonnaise.

We put the filling on one end of the zucchini plate. We wrap it in the form of a roll. You can not add greens to the cheese in a chopped form, but put them with leaves on the finished filling when folding the rolls.

Serve rolls with your favorite sauce for meat or fish.

You can add mushrooms fried with onions (100 grams) or chopped walnuts (0.5 cups) to the cheese filling and, without wrapping a roll, spread over the zucchini, decorating everything with red sweet pepper.

Chicken fillet and bell pepper recipe

It is better to cook such an appetizer on your day off, so as not to rush to bake it in the oven. But time won't be wasted. Your family will definitely appreciate this tasty, healthy and satisfying dish.

Components:

chicken fillet - 550 g;
onion - 1 pc.;
semolina - 4 tbsp. l .;
garlic - 2 cloves;
salt to taste;
greens - a few twigs;
vegetable oil - about 3 tbsp. l .;
zucchini - 2 pcs. (about 600 g);
eggs - 2 pcs.;
sour cream - 4 tbsp. l .;
flour - 1/2 tbsp.;
dry spices to taste;
bulgarian pepper - 1 pc.

Preparation:

Making a dough for squash pancakes. We rub the zucchini on a small grater. We mix them with eggs, a spoonful of sour cream, salt, spices, garlic, semolina and flour. The dough should be like a pancake. We leave it for 15 minutes so that the semolina swells.
Fry zucchini pancakes in a small diameter pancake pan. Pour oil into a preheated pan, spread the dough. Spread in an even layer with a spoon over the surface of the pan. When the pancake is well browned, turn it over. We keep less time on the other side, so that later you can wrap the filling.
To prepare the filling, twist the fresh chicken fillet through a meat grinder, adding half of the onion to it. Salt and pepper the minced meat to taste. In a frying pan, fry the bell pepper cut into pieces and the second half of the onion.
On each pancake, spread the minced meat in a thin layer, on top of the Bulgarian pepper and onion fried until soft. We fold the rolls and put them on a baking sheet. Pour the remaining sour cream on top. We put in the oven and bake at 190 degrees for 45 minutes.
We serve ruddy, appetizing rolls for breakfast with fermented baked milk and kefir or for lunch after the first course.

Enjoy your meal!

Zucchini rolls are a delicious and light dish that can decorate any festive table. In addition, it will surely appeal to those who are used to keeping an eye on their figure or following the fasts. From our article you will learn how to make this unusual appetizer, and we will also tell you some secrets of its preparation.

Zucchini rolls with cheese

The unusual taste of this appetizer will surely please your guests, and they will highly appreciate your efforts. To make zucchini rolls with cheese, you will need:

Wash two young courgettes thoroughly and cut into long strips.
Then put the blanks in a bowl and pour 350 ml of boiling milk over them. Add a teaspoon of salt, some ground pepper and let it rest for a quarter of an hour.
Grate 150 grams of Adyghe cheese, mix it with chopped dill, add a couple of tablespoons of sour cream, salt and spices to taste.
Cut the bell pepper and tomato into thin strips.
Remove the zucchini from the bowl and place one spoonful of cheese and a slice of pepper and a tomato on the edge of each strip.
Roll the blanks into rolls and place them in a frying pan greased with vegetable oil.
Grate 120 grams of hard cheese, mix it with sour cream, salt and turmeric. Pour the rolls with the resulting mixture and send them to the preheated oven for 40 minutes.

Put the finished dish on lettuce leaves and garnish with fresh vegetables.

Zucchini rolls with meat

This original dish can be prepared for a holiday, or can be served as an appetizer for an ordinary dinner. It turns out delicious, satisfying and very healthy. Although zucchini rolls are made from the simplest products, their taste will not leave you indifferent. Recipe:

Wash small zucchini, cut off the ends and cut into thin strips.
Fry the resulting blanks on both sides in a small amount of vegetable oil.
Chop a large onion finely and fry it in a pan as well. Finally, add 500 grams of minced meat to it and cook everything together for 10-15 minutes.
Peel two tomatoes, then chop finely and simmer together with minced meat for a while.
Place one spoonful of filling on each plate and roll into a roll. After that, place the products in a baking dish and pour over the sour cream sauce mixed with garlic.

Sprinkle the grated cheese over the dish and bake it in the oven for half an hour.

Spicy zucchini rolls

This easy-to-prepare appetizer always disappears first from the holiday table. Therefore, read our recipe carefully and start making zucchini rolls with cheese and garlic.

Peel two small courgettes and cut lengthwise into thin slices.
Dip the blanks in flour and fry in vegetable oil on both sides until golden brown. Remember to add salt to the vegetables while cooking.
For the filling, combine one processed cheese (grated), two minced garlic cloves, fresh herbs, and two tablespoons of mayonnaise in a bowl. If you wish, you can replace cheese with cottage cheese, and mayonnaise with sour cream. Stir the ingredients together and season with salt and pepper.
Spread the filling evenly along each piece and roll up the rolls. To prevent them from falling apart, you can stab the edges with skewers.

Put the finished zucchini rolls on a dish and serve.

Zucchini rolls with vegetable filling

Take two small zucchini, wash them and cut into slices no more than 5 mm wide. Sprinkle them with salt and set aside for a while.
For the filling, chop the parsley and grind it with salt. Then add mayonnaise and chopped garlic to taste. Stir the ingredients.
Cut the tomatoes into small slices.
Beat two eggs with a little water in a separate bowl.
Dip the zucchini in flour, dip in eggs, and then fry in a pan on both sides.
When the blanks are cool, brush them with mayonnaise sauce, put on the edge of each tomato slices and roll them into rolls.

Place the appetizer on a platter, garnish with fresh herbs and serve to guests.

Zucchini rolls with rice

As a rule, zucchini rolls are served as an original snack. However, this time we offer you a recipe for the second course, cooked with rice and fresh vegetables. How to make zucchini rolls in the oven:

Boil one glass of white rice until tender.
Select three small courgettes, peel and cut into long strips.
Fry the slices on both sides in a skillet in a little oil.
Cut two carrots, one tomato, one onion and the outermost strips of zucchini into cubes.
Fry vegetables in vegetable oil, then add cooked rice to them and stir.
Put rice with vegetables in a thick layer on each slice of zucchini, and then roll the blanks into rolls. Pin the edges with toothpicks, place in a skillet or pottery.
For the sauce, mix five tablespoons of ketchup (or a couple of tablespoons of tomato paste), 200 ml boiled water, a little sugar, vegetable seasoning, four tablespoons of soy sauce, a spoonful of vegetable oil and salt.
Preheat a skillet and fry a spoonful of flour in it without oil. Then pour the sauce into the bowl, mix it with flour and cook until thickened.

Pour the sauce over the dishes with rolls, add chopped garlic to it and place in the preheated oven for a quarter of an hour. When the dish is ready, remove the toothpicks from the zucchini and serve. These rolls will be delicious not only hot, but also cold.

Conclusion

At the end of summer and early fall, you can prepare a variety of delicious vegetable dishes. Zucchini rolls with different fillings are an excellent dietary snack that will satisfy even the most discerning gourmet. Therefore, read our recipes, put them into practice and please your family with new dishes.