Zucchini rolls with cottage cheese
6 servings
80 minutes
Zucchini rolls with cottage cheese are a delicate and light dish of European cuisine that combines the freshness of young zucchini and the softness of cottage cheese. The history of this dish goes back to traditional European summer recipes when seasonal vegetables are used to the fullest. Thin, fried slices of zucchini infused with garlic aroma and mayonnaise's tenderness create a wonderful texture, while the cottage cheese filling adds creamy softness. This snack option is perfect for a festive table or a light bite. These rolls not only please the eye but also have a balanced taste: the light sweetness of zucchini pairs with the spiciness of garlic and the creamy structure of cottage cheese. They can be served as an independent dish or as a side to main meat and vegetable treats.
1
Wash the zucchini well and cut into long strips.
- Young zucchini: 2 pieces
2
Dip in flour, then in beaten egg, and fry in vegetable oil, lightly salting both sides.
- Wheat flour: to taste
- Chicken egg: 2 pieces
- Vegetable oil: to taste
- Salt: to taste
3
Mash the cottage cheese well with a fork.
- Cottage cheese: 300 g
4
Add mayonnaise and squeeze the garlic through a garlic press.
- Mayonnaise: 2 tablespoons
- Garlic: 4 cloves
5
Knead everything well.
6
Let the zucchini cool down a bit.
7
Place the filling of cottage cheese on one edge and roll it up.
- Cottage cheese: 300 g
8
Let it steep for a while.