Tomato & Cheese Stuffed Zucchini Rolls

An excellent decoration for a holiday table. Easy and fast!
cook time: 25 min
Chloe Benton
Tomato & Cheese Stuffed Zucchini Rolls

Nutrition Facts (per serving)

95
Calories
10g
Fat
4g
Carbs
3g
Protein

Ingredients (16 portions)

Basic:

Garlic 4 clove
Tomatoes 1 pc
Salt to taste
Sour cream (Or mayonnaise) 5 tbsp
Vegetable oil (for frying) 2 tbsp
Greenery to taste
Lettuce 4 pc
Processed cheese (2 pieces) 180 g
Young zucchini 4 pc

Recipe instructions

Step 1

Step 1
Wash the zucchini and cut them lengthwise into slices about 5 mm thick. Add salt and leave for 10 minutes.

Step 2

Step 2
Next, heat the vegetable oil in a frying pan and fry the chopped zucchini on both sides.

Step 3

Step 3
Place on a plate lined with paper towel to remove grease. Leave to cool

Step 4

Step 4
While the zucchini is cooling, you can prepare the filling for the rolls. To do this, grate the processed cheese (I just mashed it with a fork) Crush the garlic in a garlic press. Now mix grated cheese, garlic and mayonnaise or sour cream (I used 15% sour cream because I don’t like mayonnaise)

Step 5

Step 5
Cut the tomato into small strips. Rinse the greens under running water.

Step 6

Step 6
Take a cold fried zucchini and place a small layer of the cheese-garlic mixture on one side of its entire surface. Then place a piece of tomato on the wider edge of the squash. Place small sprigs of parsley and dill next to the tomato. (I didn’t have dill and parsley, I put lettuce leaves, it turned out just as tasty) Now carefully wrap the roll and place it on a lettuce leaf. Do this with all the fried zucchini slices.

Additional rubrics

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