Zucchini rolls with meat filling
4 servings
25 minutes
Zucchini rolls with meat filling are a harmonious blend of tenderness and rich flavor. Their origin is linked to European cuisine, where vegetables play a key role in creating light yet hearty dishes. Thin zucchini pancakes infused with the aromas of herbs and spices envelop a juicy filling of minced meat, mushrooms, and onions. The finishing touch is melted hard cheese that adds creamy depth to the taste. This dish is perfect for both festive gatherings and cozy home dinners. The rolls can be served hot or cold, making them a versatile option for various occasions.
1
Grate the zucchini on a coarse grater
- Baby courgettes: 900 g
2
Mix zucchini with eggs, flour, herbs, and spices.
- Baby courgettes: 900 g
- Chicken egg: 2 pieces
- Wheat flour: 0.5 glass
- Fresh herbs: to taste
- Spices: to taste
3
Pour oil into the pan, add the resulting mixture, and fry the pancake on both sides. Set the finished pancakes aside.
- Vegetable oil: 2 tablespoons
4
In a pan, sauté the onion, add mushrooms, minced meat, spices, and simmer until cooked.
- Onion: 1 piece
- Button mushrooms: 100 g
- Mince: 100 g
- Spices: to taste
5
Spread the filling on the cooled zucchini pancake, sprinkle with grated cheese on top, and roll it up.
- Hard cheese: 100 g
6
Serve on the table, cut into small pieces.
