Salmon shish kebab is a wonderful dish that will be appreciated as...
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Method number 1. Fry in a frying pan.
With a little effort you can fry zucchini without any oil at all. Just remember to wash the frying surface (with a sponge!) after each batch of vegetables. Then brown soot will definitely not appear on the zucchini from the 2nd and 3rd rounds of frying.
Method number 2. Bake on a baking sheet in the oven.
Typically, a homogeneous mass with a center, colorful fresh vegetable, savory cheese or cooked meat is placed in a roll.
Wrapping the rolls is very easy!
Place a squash plate and spread a smooth paste on it.
If we plan to put weighty pieces of vegetables or meat into the zucchini, then we cut the product into elongated bars and distribute them individually over a uniform layer.
It is most convenient when the length of the central block is equal to the width of the zucchini wrapper or 1.2-1.5 times greater.
A spinach leaf, like a sail, strips of red pepper, carrots, cucumber, kohlrabi. Make large only what holds its vertical shape well.
For classic rolls we need:
The filling will be 1 block of tomato and a mixture of grated cheese, finely chopped herbs and garlic (we will put it through a press). The recipe for rolls is described step by step in the photo.
Using the recipe described above, replace the processed cheese with unleavened granular cottage cheese (2-5%). By grinding it in a blender with greenfinch, natural yogurt and garlic, we get the ideal filling for diet zucchini rolls. Tasty and healthy!
One serving contains no more than 200 kcal (3 twists).
For a hearty and more labor-intensive recipe we need:
You've already realized how easy it is to roll fried zucchini slices.
This sample with popular meat will require more work.
The result is the traditional rich taste of baked vegetables and tender chicken meat under a golden crust of grated hard cheese.
When visiting our website, it is easy to notice: we are not dogmatic. Therefore, we do not suppress our appetite for traditional dishes with a nostalgic touch from the menu of family holidays.
And yet we try to make 70, or even 80% of the diet healthy - with various vitamins, dietary fiber, safe fats and proper proteins.
In the summer, recipes bordering on a raw food diet, and even purely raw food ideas, appear on our table much more often. Curiosity is also a driver for a healthy menu!
Raw zucchini rolls are one of the unpretentious but interesting options.
What fresh vegetables fit perfectly into a roll:
The binding element for different fillings can be nut butter or curd cream with spicy herbs.
Look at these light, aesthetic photos that fully describe how to roll raw zucchini into rolls. Vitamin decoration for a summer feast - in 20 minutes!
We prepare everything effortlessly and easily: the fun wouldn’t be complete without a blender
It requires:
Soak the nuts overnight. This way they will become perfectly tender, juicy and healthy.
In a blender, blend them to a viscous mass, adding water little by little. We like the nut butter to remain structural: the pieces should be felt. Add your favorite spices and herbs: dill and parsley, cilantro, mint, basil and thyme.
Let's start with vegetables and mushrooms.
Peel and chop the onion and carrots. We cut the onion into small cubes, and you can grate the carrots.
Wash the mushrooms thoroughly and chop fairly finely.
In a frying pan, first fry the onion until transparent, and then add the carrots and fry, stirring, for 2-3 minutes. Don't forget to add a spoon of vegetable oil.
Afterwards, I move the vegetables to the edge of the pan and add the champignons. I fry over fairly high heat (so that the released water evaporates) for a couple of minutes.
Afterwards, mix everything and set aside to cool.
Zucchini should be cut into thin slices. I use a special grater. The plates are about 2-3 millimeters thick. By the way, this grater (orange) in the photo is lying right next to the zucchini slices, so you can see what it roughly looks like.
It is better and advisable to take short, evenly thick zucchini.
Pour oil into a frying pan and fry the plates on both sides. We want them to become soft, just slightly golden, not brown.
Place the zucchini slices on napkins to absorb excess oil.
We put our filling from the frying pan into a bowl - it still needs to be “brought to mind”.
We pass the peeled garlic cloves through a press - directly into the bowl with the vegetables. Add a spoonful of ketchup, a spoonful of mayonnaise, pepper, salt and mix everything.
Place a little filling on a zucchini plate (depending on the size of the plate) - I used 1 teaspoon.
You can prepare a delicious appetizer of vegetables and cream cheese in a matter of minutes. Any soft curd cheese can be used as a filling for zucchini rolls. You can use ready-made cheese with herbs, or you can add fresh herbs to the cheese without additives. Basil and pine nuts will add a special piquancy to the appetizer, and cherry tomatoes will add a touch of freshness.
Prepare the necessary products.
Roast the pine nuts in a dry frying pan.
Wash the zucchini and cut lengthwise into thin equal slices. Salt and pepper to taste. Grease a frying pan with vegetable oil and fry the zucchini on both sides until golden brown. Transfer to a paper napkin. Cool.
Place 1 tsp on the edge of each fried zucchini slice. cream cheese and roll the zucchini into a roll.
Wash the cherry tomatoes and cut them in half.
Place a basil leaf and half a cherry on each zucchini roll. Secure with a skewer. Transfer the rolls to a platter, sprinkle with pine nuts and serve.
Bon appetit and a delicious holiday!
Zucchini rolls with chicken will be a nice change on a picnic menu, especially for those who love vegetables. These rolls look incredibly appetizing, and when combined with a variety of sauces, they acquire a new taste every time. Your guests will surely appreciate this culinary delight. However, the rolls can also be cooked in the oven if the weather is not suitable for a picnic. In principle, zucchini can be replaced with zucchini, but they must be young and small in size.
Ingredients for Zucchini Chicken Wraps.
Zucchini - 2 pcs.
Chicken fillet – 500 g
Hard cheese - 100 g
Tomato juice – 200 ml
Mayonnaise - 100 ml
Salt - to taste
Ground black pepper - to taste
Garlic - 3 cloves
Dry spices - 1 tsp.
How to cook zucchini rolls with chicken.
1. Wash the zucchini and cut it very thinly lengthwise to form “tongues”. Place them in a saucepan and pour boiling water over them while you prepare the filling.
2. Wash the chicken fillet, cut it into thin strips and marinate in your favorite marinade.
3. Prepare the marinade from a mixture of tomato juice and mayonnaise with salt, pepper and dry spices, for example, Provencal herbs.
4. Grate the hard cheese on a coarse grater.
5. When the meat is marinated and the zucchini becomes softer, form rolls.
6. Place a strip of marinated meat on the zucchini, sprinkle cheese on top and carefully roll it up, securing it with two toothpicks. If you do cook zucchini rolls with grilled chicken, then secure them with two wooden skewers. One pair of skewers can fit 2-3 rolls.
7. Now place the rolls on the grill and cook until done. They can also be prepared in the oven - for this, the rolls are baked for about 35 minutes at 220°C (preheat the oven in advance).
8. Serve the rolls with tartar sauce or a sauce made from mayonnaise, finely chopped dill and garlic, passed through a press.
Vegetable snacks and complete meals for lunch or dinner are healthy, healthy meals that require minimal effort. Based on eggplant or zucchini, housewives like to make rolls with different fillings, which can be cold or hot, but always very tasty. What tricks do you need to know to create such a dish?
There are only 2 categories of recipes for this dish: large rolls or different portioned rolls. The former are always hot and require baking, the latter can be made from fresh vegetables that are not thermally processed. Key nuances from experts:
Easy for dinner, for which you can prepare either many portioned small rolls with different fillings, or a large zucchini roll with cheese and garlic. The trick is to process the main vegetable, which turns into... dough. The basic set of products is very versatile, so you can choose absolutely any fillers.
A large zucchini roll on a standard baking sheet is made from:
Preparation:
A dietary variation of the Caucasian cold appetizer, which is originally prepared from eggplants, and the filling is meat twisted into minced meat. The zucchini alternative with chicken fillet is lighter, cooks faster, does not burden the pancreas and does not threaten to harm the figure. In the cold season, when you can only find frozen vegetables, you can make zucchini with chicken and cheese according to this recipe, not rolling it into rolls, but laying it out in layers.
Set of ingredients:
Preparing stuffed rolls:
The combination is not for everyone, since not every gourmet understands the dairy group in tandem with vegetables and hot spices. For this dish, it is recommended to use Italian zucchini and ricotta instead of cottage cheese. An eggplant-based appetizer is prepared in the same way. Ingredients set for rolls:
The rolls are prepared like this:
A variation of the previous recipe without final baking, but heat treatment is present in the initial stages. The list of ingredients is short:
Preparing the rolls:
This recipe is worth having in stock if you suddenly need to make something very original. Rolls are made from:
Making rolls is simple: