Zucchini rolls with beetroot filling

4 servings

20 minutes

Zucchini rolls with beet filling are a delicate and exquisite dish inspired by Mediterranean motifs. Zucchini, sautéed until soft, form a light base, while the filling of beetroot, cottage cheese, and kefir gives the rolls a rich, slightly sweet flavor with spicy notes of garlic. This combination creates a harmony of freshness and creamy texture. The dish is perfect as an appetizer or light dinner and can be served with herbs and nuts to enhance the flavor. Legend has it that such rolls originated in Italian cuisine thanks to chefs who sought to combine traditional vegetable ingredients with soft dairy products. Today they remain a popular choice for those who appreciate refined and healthy food.

Energy value per serving

• Calories: 51.1
• Proteins: 4.3g
• Fats: 0.4g
• Carbohydrates: 7.6g

Ingredients

• Beet: 100 g
• Young zucchini: 1 pc
• Garlic: 2 clove
• Soft low-fat cottage cheese: 70 g
• Kefir 1%: 50 ml

Cooking steps

1. Cut the zucchini into strips 5-7 mm thick and fry on a non-stick pan on both sides.

   Required ingredients:

   • Young zucchini: 1 piece

2. Boil the beet, cool it down, and grate it on a fine grater. Squeeze garlic into the beet, add kefir and cottage cheese, and mix until smooth.

   Required ingredients:

   • Beet: 100 g
   • Garlic: 2 cloves
   • Kefir 1%: 50 ml
   • Soft low-fat cottage cheese: 70 g

3. Spread the beet mixture on the zucchini and roll it up.

   Required ingredients:

   • Beet: 100 g
   • Garlic: 2 cloves
   • Kefir 1%: 50 ml
   • Soft low-fat cottage cheese: 70 g