If you prefer not to eat fried foods, bake the zucchini in the oven. In any case, it turns out tenderly, dietary and very tasty! You can customize the filling to your liking using your favorite ingredients. In this recipe, I have a light version with herbs, nuts and vegetables as a filling. It turned out delicious, juicy, fragrant! I suggest by all means making rolls of young zucchini, which may well become both an independent dish and act as a cold or warm snack.
Purpose: For lunch / For dinner / For afternoon tea / For a festive table / Inexpensive / Summer
Main Ingredient: Vegetables / Zucchini
Dish: Appetizers / Breaded Dishes / Filled Dishes
Diet: Lean meals / Vegetarian food
- Zucchini - 2 Pieces (young)
- Bulgarian pepper - 1 Piece
- Lemon - 1/3 Piece
- Almonds - 25 Grams
- Garlic - 1-2 Cloves
- Breadcrumbs - 3 tbsp. spoons
- Garlic Powder - 1 Teaspoon
- Olive oil - 3 tbsp. spoons
- Basil - 2 Pinches
- Parsley - To taste
- Salt - To taste
How to make Young Zucchini Rolls
Prepare all ingredients.
Young zucchini, without peeling the skin, cut lengthwise into thin plates.
Fry in vegetable oil on both sides until soft and transfer to a napkin to remove excess oil.
Grease bell peppers with oil, wrap in foil and bake in an oven preheated to 190 degrees for 20-30 minutes.
Combine chopped parsley, finely chopped garlic and almonds, basil, salt and 1 tbsp. l. olive oil.
Add 1 tsp. lemon juice and stir.
Remove the skin from the cooled pepper, cut the pulp into cubes and add to the filling. Throw in a few slices of roughly fried courgettes (chopped).
Salt each zucchini slab and add the filling. Roll up the roll and drizzle with lemon juice.
At this stage, you can serve ready-made zucchini rolls in the form of a cold snack, or you can fry them in breadcrumbs. To do this, combine crackers, salt to taste, garlic powder and a couple of pinches of lemon zest. You can add black ground pepper.
Dip the bread rolls and fry in a pan.
Young zucchini rolls are ready. Serve with parsley or basil. Enjoy your meal!