Cheesy Baked Vegetable Rolls Recipe

Introduction

These Cheesy Baked Vegetable Rolls are a delightful way to enjoy fresh vegetables in a flavorful, crispy form. Packed with zucchini, carrot, potato, and melted cheese, they make a satisfying snack or light meal. Served with a cool cucumber dip, they’re perfect for any occasion.

Ingredients

• 1 zucchini, grated
• Salt to taste
• 1 carrot, grated
• 1 potato, grated
• 2 eggs
• 100 grams 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
• 1 tablespoon sour cream (for dip)
• 1 tablespoon mayonnaise (for dip)
• 1 cucumber, finely chopped (for dip)
• A pinch of salt (for dip)

Instructions

1. Step 1: 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. Then, squeeze out the water from the zucchini thoroughly.
2. Step 2: In a large bowl, combine the grated zucchini, carrot, potato, cheese, garlic, parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix until all ingredients are evenly incorporated.
3. Step 3: Take a small handful of the vegetable mixture and shape it into a roll. Continue shaping the rest of the mixture into similar-sized rolls.
4. Step 4: Heat olive oil in a skillet over medium heat. Fry the rolls for 3–4 minutes on each side, or until they are golden brown and cooked through. Remove the rolls and drain on paper towels.
5. Step 5: In a small bowl, combine sour cream, mayonnaise, chopped cucumber, and a pinch of salt. Mix well to create the dip.
6. Step 6: Serve the vegetable rolls hot with the cucumber sour cream dip on the side. Garnish with additional chopped parsley if desired, and pair with a light salad for a complete meal.

Tips & Variations

• Make sure to squeeze out as much water as possible from the zucchini to prevent soggy rolls.
• Feel free to customize the flavor by adding your favorite herbs and spices, such as dill or cumin.
• For a gluten-free option, substitute flour with almond flour or gluten-free flour blends.
• You can bake the rolls at 180°C (350°F) for about 20 minutes instead of frying for a lighter version.

Storage

Store any leftover rolls in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat or in an oven until heated through to maintain their crispiness. The cucumber dip is best enjoyed fresh but can be kept refrigerated for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini and carrot?

Yes, you can substitute or add other finely grated vegetables like sweet potato, bell peppers, or spinach to suit your taste and availability.

How do I prevent the rolls from falling apart while cooking?

Ensuring you squeeze out excess moisture from the vegetables is key. Also, the eggs, oatmeal, and flour act as binders, so be sure to mix the ingredients well and shape the rolls firmly before frying.

Cheesy Baked Vegetable Rolls Recipe

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These Cheesy Baked Vegetable Rolls are a delicious and nutritious appetizer or snack made with grated zucchini, carrot, and potato combined with cheese and herbs, then fried to golden perfection. Served with a fresh cucumber and sour cream dip, they offer a perfect balance of flavors and textures for a wholesome treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Frying
• Cuisine: European
• Diet: Vegetarian

Ingredients

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For the Rolls

• 1 zucchini, grated
• Salt to taste
• 1 carrot, grated
• 1 potato, grated
• 2 eggs
• 100 grams 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

Instructions

1. Prepare the 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. Afterward, squeeze out as much water as possible from the zucchini to avoid soggy rolls.
2. Mix the Roll Ingredients: In a large bowl, combine the grated zucchini, carrot, potato, grated cheese, minced garlic, chopped parsley, eggs, ground black pepper, Italian herbs, paprika, oatmeal, and flour. Mix thoroughly until all ingredients are evenly incorporated.
3. Shape the Rolls: Take small handfuls of the mixture and shape them into neat rolls. Repeat this process until all the mixture has been used.
4. Fry the Rolls: Heat olive oil in a skillet over medium heat. Fry the rolls for 3-4 minutes on each side or until they turn golden brown and are cooked through. Once done, remove the rolls and drain them on paper towels to remove excess oil.
5. Prepare the Dip: In a small bowl, combine sour cream, mayonnaise, finely chopped cucumber, and a pinch of salt. Mix well to create a fresh and creamy dip.
6. Serve: Serve the hot vegetable rolls alongside the cucumber and sour cream dip. Garnish with additional chopped parsley for freshness, and pair with a light salad for a complete and satisfying meal.

Notes

• Squeeze out as much water as possible from the zucchini to avoid soggy rolls.
• Customize the flavor with your favorite herbs and spices to suit your taste.
• Ensure medium heat is used during frying to cook the rolls thoroughly without burning.
• These rolls can be served as an appetizer or a light main dish alongside a salad.

Keywords: vegetable rolls, cheesy rolls, zucchini rolls, baked vegetable rolls, healthy appetizer, vegetarian snack