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.
1
Cut the zucchini into strips 5-7 mm thick and fry on a non-stick pan on both sides.
- Baby courgettes: 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.
- Beetroot: 100 g
- Garlic: 2 cloves
- Low-fat kefir (1%): 50 ml
- Soft fat-free curd cheese: 70 g
3
Spread the beet mixture on the zucchini and roll it up.
- Beetroot: 100 g
- Garlic: 2 cloves
- Low-fat kefir (1%): 50 ml
- Soft fat-free curd cheese: 70 g
