These Cheesy Baked Vegetable Rolls are a flavorful and healthy option for any meal. Packed with grated vegetables, cheese, and herbs, they’re crispy on the outside and soft on the inside. Whether you’re looking for a snack or a light meal, these rolls are a perfect choice.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients:
For the Rolls:
- 1 zucchini, grated
- Salt to taste
- 1 carrot, grated
- 1 potato, grated
- 2 eggs
- 100 grams (3.5 oz) cheese, grated
- Fresh parsley, chopped
- 2 cloves garlic, minced
- Ground black pepper to taste
- Italian herbs to taste
- Paprika to taste
- 4 tablespoons oatmeal
- 2 tablespoons flour
- Olive oil for frying
For the Dip:
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 cucumber, finely chopped
- A pinch of salt
Directions:
For the Rolls:
- Prepare Vegetables:
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 water from the zucchini. - Mix Ingredients:
In a large bowl, combine the grated zucchini, carrot, potato, cheese, garlic, parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix until evenly combined. - Form the Rolls:
Take a small handful of the mixture and shape it into a roll. Repeat with the remaining mixture. - Fry the Rolls:
Heat olive oil in a skillet over medium heat. Fry the rolls for 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
For the Dip:
- Prepare Dip:
In a small bowl, combine sour cream, mayonnaise, chopped cucumber, and salt. Mix well.
Serving Suggestions:
- Serve the vegetable rolls hot with the cucumber and sour cream dip on the side.
- Garnish with chopped parsley for a fresh touch.
- Pair with a light salad for a complete meal.
Cooking Tips:
- Squeeze out as much water as possible from the zucchini to avoid soggy rolls.
- Customize the flavor with your favorite herbs and spices.
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, B6, potassium, and fiber.
- Cheese: Provides calcium and protein.
Dietary Information:
- Vegetarian: Suitable for vegetarians.
- Gluten-Free Option: Use gluten-free flour and oatmeal.
Storage Tips:
- Refrigerate: Store 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 at 350°F (175°C) until warmed through.
Why You’ll Love This Recipe:
- Flavorful: A perfect blend of vegetables, herbs, and cheese.
- Nutritious: Full of vitamins, minerals, and protein.
- Versatile: Ideal for breakfast, lunch, or dinner.
Conclusion:
These Cheesy Baked Vegetable Rolls are a delightful and nutritious meal that’s easy to make and packed with flavor. Serve them with the cool cucumber and sour cream dip, and you’ve got a dish everyone will enjoy. Whether it’s a snack or light meal, this recipe is sure to satisfy. Bon appétit!