Cheesy Baked Vegetable Rolls
Serving Suggestions
Serve the vegetable rolls hot with the cucumber and sour cream dip on the side.
Garnish with additional chopped parsley for a fresh touch.
Cooking Tips
Make sure to squeeze out as much water as possible from the grated zucchini to prevent the rolls from becoming too soggy.
You can add other herbs or spices to the roll mixture to suit your taste.
Nutritional Benefits
Zucchini: Low in calories and rich in vitamins A and C.
Carrot: High in beta-carotene, fiber, and antioxidants.
Potato: A good source of vitamins C and B6, potassium, and fiber.
Cheese: Provides calcium and protein.
Storage Tips
Refrigerate: Store any leftover rolls in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in a skillet over medium heat or in the oven until warmed through.
Category
Ingredients
Instructions
Grate the zucchini, carrot, and potato.
Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture.
Squeeze out the excess water from the zucchini.
Mix Ingredients:
In a large bowl, combine the grated zucchini, carrot, potato, cheese, minced garlic, chopped parsley, eggs, ground black pepper, Italian herbs, paprika, oatmeal, and flour.
Mix well until all ingredients are evenly incorporated.
Form Rolls:
Take a small handful of the mixture and form it into a roll.
Repeat with the remaining mixture.
Fry Rolls:
Heat olive oil in a large skillet over medium heat.
Fry the rolls for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove and drain on paper towels.
In a small bowl, combine the sour cream, mayonnaise, finely chopped cucumber, and a pinch of salt.
Mix well.
Serving Suggestions
Garnish with additional chopped parsley for a fresh touch.
Cooking Tips
You can add other herbs or spices to the roll mixture to suit your taste.