10 rolls of zucchini with cheese, chicken, cottage cheese, eggs and not only

1. Rolls of squash with cheese and garlic

Ingredients

• 2 zucchini;
• Vegetable oil - for frying;
• 180 g of solid processed cheese (it is possible to replace a conventional hard cheese or a mixture thereof);
• 3-4 cloves of garlic;
• 2 tablespoons mayonnaise;
• a few sprigs of dill;
• salt - to taste;
• ground black pepper - to taste.

preparation

Cut the zucchini into thin strips along. Parts share them in a single layer in a heated pan with oil. Fry until golden on both sides over medium heat. Place on paper towel to absorb the fat and slightly cool.

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

Lubricate each strip zucchini cheese mixture and roll rolls. If necessary, secure with toothpicks or skewers.

2. Baked zucchini rolls with chicken, cheese and cheese

Ingredients

• 2 zucchini;
• Vegetable oil - for greasing;
• salt - to taste;
instagram viewer
• 300-350 g of chicken;
• ground black pepper - to taste;
• 1½ tablespoon of cottage cheese;
• 2 tablespoons sour cream;
• a few sprigs of dill;
• 1-2 garlic cloves;
• 50 g of hard cheese.

preparation

Cut the zucchini into thin slices. Grease a baking tray with oil. Put zucchini in a single layer, and also lubricate oil podsolite. Vegetables Bake 5 minutes at 180 ° C and cool.

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

Mix cottage cheese, sour cream, chopped dill, chopped garlic, salt and pepper. Lubricate this mass of chicken and sprinkle with coarsely grated cheese on top.

Fold and seal plate rolls skewers. Put the workpiece on the tray, the laid parchment and lightly oil. Place in a preheated 180 ° C oven for 20-25 minutes.

3. Rolls of squash with egg cream and carrots in Korean

Ingredients

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

preparation

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

Grate the eggs and garlic on a small grater. Add to them the mayonnaise, salt and pepper, and punch a blender until smooth.

Lubricate each strip zucchini egg cream and place over the entire length of the carrot. Fold blank rolls.

4. Rolls of squash with eggs and cheese

Ingredients

• 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 mayonnaise;
• 1-2 garlic cloves;
• a few sprigs of dill.

preparation

Cut the zucchini into thin slices. Add to them the salt, pepper and butter and mix. Heat a frying pan over medium heat and fry the vegetables pieces until golden brown on both sides. Cool.

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

At one end each strip of zucchini Put 1 tablespoon of the filling and roll rolls. If necessary, secure them with toothpicks or skewers.

5. Rolls of squash with cheese, tomato and basil

Ingredients

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

preparation

Cut the zucchini into thin slices and podsolite. In a frying pan heat the oil over medium heat. parts lay vegetables and fry until golden brown on both sides. Put them on a paper towel and let it cool.

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

Spread on each strip squash about 1 tablespoon of the filling. Lay on the one end 1 slice of tomato and basil leaf 1 and twist rolls. For convenience, you can lock them with toothpicks or skewers.

6. Rolls of raw zucchini with crab sticks and avocado

View this publication in Instagram

Publication of time there (@timetoeat_ru)April 18, 2019 at 1:36 PDT

Ingredients

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

preparation

Slice the zucchini very thin slices. Cucumber and carrots, divide into small wedges and crab sticks and avocado - into pieces.

Mix cream cheese, hot sauce and lime juice. Take 2 strips of zucchini, and put them on top of each other. One edge of the brush with the creamy mixture.

Put cheese crab sticks, vegetables and avocados, as shown in the video. Gently twist the roll and repeat the process with the remaining ingredients.

7. Baked zucchini rolls with minced meat, cheese and tomatoes

Ingredients

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

preparation

Heat the oil in a frying pan and sauté small onion cubes on medium heat. Add the finely chopped chilli and fry for another 2 minutes.

Put the stuffing, cook about 10 minutes and drain excess fat. Salt, add the seasoning for the meat, about 50 g Cast coarsely grated cheese and mix.

Cut the zucchini into thin strips and lubricate each sour cream and tomatoes. Put the meat filling on top with a piece of grated cheese and roll rolls.

Pour onto a bottom mold for baking the remaining tomatoes. Place the back rolls and sprinkle with cheese. Bake at 200 ° C for 30 minutes. Before serving, garnish with chopped cilantro.

8. Rolls of squash with cheese and pepper

Ingredients

• 2 zucchini;
• salt - to taste;
• Vegetable oil - for frying;
• 200 g cottage cheese;
• 2 tablespoons of cream;
• 1 paprika;
• a few sprigs of dill;
• a few sprigs of parsley;
• 2 garlic cloves;
• ground black pepper - to taste.

preparation

Cut the zucchini into thin strips and podsolite. Heat the oil in a frying pan over medium heat. Brown the zucchini pieces on both sides. Arrange the vegetables on a paper towel so that it absorbed the excess oil, and cool.

If large grains of curd, grind it through a sieve or mash with a fork. Add sour cream, chopped bell pepper, chopped fresh herbs, chopped garlic, salt and pepper and stir.

On one side of each plate lay squash 1 tablespoon filling. Roll the rolls and, if necessary, secure with skewers or toothpicks.

9. Rolls of zucchini with mushrooms and cheese

Ingredients

• 1-2 zucchini;
• Vegetable oil - for frying;
• 1 onion;
• 200 g mushrooms;
• 1 carrot - optional;
• salt - to taste;
• ground black pepper - to taste;
• 150 g hard cheese;
• a few sprigs of dill.

preparation

Cut the zucchini into thin strips. Heat the oil in a frying pan and Brown the them on both sides over medium heat. Prepare batches vegetables so that they fit into one layer. Transfer to a paper towel to let excess fat to drain and cool.

Slice the onions and mushrooms small cubes. If you are using a carrot, grate it on a coarse grater. Put the onion in a pan with hot oil and fry until soft. Add the carrots and cook a few more minutes. Throw in the mushrooms and cook until one liquid has evaporated and they are lightly browned.

Spice stuffing with salt and pepper and cool. Throw finely grated cheese and chopped dill and mix well.

On one edge of each squash strips Put about 1 tablespoon of filling. Roll the rolls and, if necessary, secure with toothpicks or skewers.

10. Large roll of zucchini with cheese curd

Ingredients

• 2-3 zucchini (necessary for this recipe 600 g of zucchini skinless);
• salt - to taste;
• 60 g of sour cream;
• 3 eggs;
• 100 g flour;
• 1 teaspoon baking powder;
• ground black pepper - to taste;
• Vegetable oil - for greasing;
• ½ parsley;
• 400 g of the cheese curd;
• 2 garlic cloves;
• a few sprigs of dill.

preparation

Clean the squash from the skin, rub on a coarse grater, podsolite and leave for 10 minutes. Press the vegetables and pour the resulting juice.

Add sour cream, egg yolks, flour, baking powder, salt and pepper and stir. Whisk egg whites in the foam parts and accurately enter them into the prepared mass.

Cover the baking parchment and brush with butter. To loaf turned out beautiful, you can spread out on baking sheet leaves of parsley.

Gently distribute top mass and send in a preheated 180 ° C oven for 15-20 minutes. Transfer the parchment with Korzh and cool on a towel.

Blender, combine cream cheese, garlic, Chopped parsley and dill. If necessary add salt. Grease curd mass chilled preform turn roll and store in the refrigerator for 2-3 hours.