Zucchini rolls stuffed with cheese

Name: Zucchini rolls stuffed with cheese - Dorina L.
Ingredients: 2 zucchini; 200 g low; fat cottage cheese; 1 teaspoon lemon zest; 1 clove of crushed garlic; fresh parsley; grated carrot; salt; pepper; olive oil; a few blanched leek stalks

Appetizers - Zucchini rolls stuffed with cheese by Dorina L. - Recipia

When the weather gets warm, I like to choose recipes that don't keep me in the kitchen for too long. Zucchini rolls stuffed with cheese are among my favorites in spring, especially because they are quick to prepare and not difficult to make. I make them whenever I crave something fresh, which works both as a snack and as a light main course. Quick Info Total time: about 30-35 minutes Preparation time: 20 minutes (including the time the zucchini sits with salt) Cooking time: 10-15 minutes (grilling and assembling) Servings: 2-3, depending on the size of the zucchinis Difficulty: easy Recipe type: vegetarian main course, cold snack Ingredients 2 zucchinis 200 g low-fat cottage cheese (or any other type of cheese you prefer) 1 teaspoon lemon zest 1 crushed garlic clove Fresh parsley (a small handful) Grated carrot (to taste, both for the filling and for serving) Salt Pepper Olive oil A few blanched leek leaves Preparation Method 1. Wash the zucchinis and slice them thinly lengthwise. The slices should be thin enough to roll but not so thin that they break. 2. Place the zucchini slices on a tray or cutting board, drizzle with a little olive oil, and sprinkle salt and pepper over them. Let them sit at room temperature for 10-15 minutes. During this time, the zucchinis will release some water and soften a bit. 3. While the zucchinis are sitting with salt, prepare the filling: put the cottage cheese in a bowl, add the crushed garlic clove, lemon zest, chopped parsley, and some of the grated carrot. Drizzle in a teaspoon of olive oil. Season with salt and pepper. 4. Heat a grill pan over medium heat. Place the zucchini slices on the grill, without overlapping them. Let them cook for 1-2 minutes on each side, just enough to soften and get light grill marks. Don’t leave them too long, or they will become brittle. 5. Take each zucchini slice, spread a teaspoon of filling at one end, and roll it up. Don’t overload the rolls, or they will break while rolling. 6. Tie each roll with a blanched leek leaf. If the leek leaves are too thick, you can cut them into thin strips. 7. Serve the zucchini rolls topped with grated carrot, drizzled with a little balsamic vinegar and olive oil. Optionally, you can add some green salad. Why I make this recipe often It’s quick, doesn’t dirty many dishes, and the ingredients are easy to find. The rolls keep well for a few hours in the fridge, so they can be prepared in advance if I have guests or want something to take away. They work well as a cold snack, light lunch, or even at a picnic. Tips and Variations Tips - Use a sharp knife or a mandoline to slice the zucchinis evenly. - If the zucchinis seem too watery after sitting with salt, pat them dry with a paper towel. - Don’t overload the slices with too much filling, or they will easily fall apart. - If the cheese is too firm, add a teaspoon of yogurt to make it easier to mix. Substitutions - You can use ricotta, goat cheese, or cream cheese, according to your taste. - Instead of leek, you can use thin strips of green onion if you don’t have leek on hand. - Grated carrot can be replaced with grated radish for a crunchier option. Variations - For a more flavorful filling, you can add some chopped mint or dill. - If you want to make them more filling, add a tablespoon of chopped nuts to the cheese mixture. - You can add some smoked paprika or chili flakes to the filling if you want something spicier. Serving Ideas - As an appetizer at a meal with several cold dishes. - Alongside a spring salad or with steamed vegetables. - On festive platters, for a more colorful look, combine yellow and green zucchini rolls. Frequently Asked Questions 1. Can I make the rolls in advance and keep them in the fridge? Yes, they can be made a few hours ahead. Keep them covered in the fridge. If they sit too long, the zucchinis may release water, but they will still taste good. 2. What type of cheese works best? Creamier cottage cheese or ricotta works best. Feta or goat cheese are saltier, but you can adjust the other ingredients to taste. 3. Do the zucchinis need to be grilled? Not necessarily, but if you don’t grill them, they will be crunchier and may break when rolling. Grilling makes them more flexible and gives them a nice flavor. 4. What can I use instead of leek for tying? Thin strips of blanched green onion or, if necessary, a toothpick for securing. 5. Can I add other vegetables to the filling? You can add finely chopped spinach, bell pepper, or dill. Just make sure they aren’t too watery. Nutritional Values Estimated values per serving (from 3): Calories: approximately 130-170 kcal Protein: 10-12 g Fat: 6-8 g (varies depending on the cheese and how much oil you use) Carbohydrates: 6-8 g These values can vary depending on the cheese chosen and the amount of oil used. The recipe is generally low in calories and quite high in protein, especially if you use low-fat cheese. Storage and Reheating The rolls keep well in the fridge, in a covered container, for up to 24 hours. I do not recommend reheating them – they are meant to be served cold or at room temperature. If they sit too long, the zucchinis may release a little water at the bottom, so it’s best to consume them the same day or at most the next morning.

Zucchini rolls stuffed with cheese

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