Zucchini is in season right now and we just can't get enough of it. On our site you will find a variety of ideas and recipes that you can prepare with the delicious vegetables. From savory to sweet – the zucchini isversatile in the kitchen. Today we present a clever idea that will help you impress your guests at your next party. These zucchini rolls look simply wonderful and can be adapted to every taste. We will give you some tips for preparation as well as lots of ideasRecipes for a deliciousFilling.
Zucchini rolls – a sophisticated appetizer for every taste
Seasonal products are not only cheaper, they also taste better. Zucchini is in season between June and October and is therefore the perfect ingredient for delicious summer recipes. If you are looking for a delicious appetizer or finger food with the popular vegetable, you can prepare these zucchini rolls. Whether with meat, vegetarian or vegan – there is something for every taste.
Preparing zucchini rolls – this is how it works!
1st step: Cut the zucchini into slices
First you need to wash the zucchini under cold water and pat dry. Now comes the most important step in preparing the rolls – cutting the zucchini. First cut off the ends of the zucchini and slice them lengthwise into thin slices. For this you can, for example, use a vegetable slicer or simply a vegetable peeler. The only important thing is that the slices are equally thin, ideally around 3-4 mm.
Step 2: Grill, fry or marinate the zucchini slices
Brush both sides of the zucchini slices with olive oil and season with salt and pepper. You can then either fry the zucchini briefly on each side, cook it in the oven or, even better, grill it. Alternatively, you can leave the zucchini raw or just marinate it briefly. This means the rolls stay crispy and have a fresher taste.
3rd step: Prepare the filling and roll up the zucchini
Now prepare the desired filling. Make sure that the filling is not too thin, otherwise the rolls will fall apart. Allow the zucchini slices to cool completely (if necessary) and then spread a tablespoon of the filling on each slice. Roll them up and secure with a toothpick if necessary. Arrange the rolls on a nice plate and you're done.
Vegetarian: Zucchini Feta Rolls
Zucchini rolls with feta and spinach are a popular recipe for...Greek cuisineis typical. Here are the necessary filling ingredients for about 4 zucchini.
- 250 g spinach, washed and roughly chopped
- 1 garlic clove, crushed
- 200g feta cheese, crumbled
- 200 g cream cheese, at room temperature
- 1 tsp dill (dry or fresh chopped)
- 3-4 tbsp olive oil
- Salt and pepper to taste
- 1 pinch of ground chili flakes (optional)
Heat the olive oil in a pan and add the garlic. Warm through for a few seconds. Add the spinach and cook, stirring frequently, until wilted. Season with salt and pepper, remove from heat and add the dill. Add the cream cheese and stir until it softens and melts into the spinach. Crumble the feta cheese over it and mix well. Taste and adjust seasoning if necessary.
Grilled zucchini with salmon and cream cheese – the perfect combination
Just do itsophisticated – this recipefor salmon filling consists of just a few ingredients but is packed with lots of flavor. Here's everything you need for the filling:
- 200 g smoked salmon
- 200 g cream cheese
- 1 garlic clove, crushed (optional)
- 1 bunch fresh chives, chopped (optional)
Mix all ingredients together, reserving some salmon and chives for garnish. Alternatively, you can top each zucchini slice with a slice of smoked salmon and then spread 1 tablespoon of cream cheese with herbs on top.
Zucchini rolls with prosciutto ham and Grana Padano
This filling idea would satisfy even the most refined taste buds. Here are the necessary ingredients for 2 zucchini:
- 6 slices of prosciutto
- 125 g Ricotta
- 2 tbsp pine nuts
- 6 basil leaves
- 2 tbsp Grana Padano cheese, grated
First mix the ricotta, pine nuts and basil in a bowl. The grilled zucchini is then covered with a cut slice of prosciutto and then with the cheese mixture and rolled up. To prevent the rolls from falling apart, they are secured with a toothpick, which also functions as a finger food skewer. You can then arrange the zucchini rolls on a nice plate and decorate with more Grana Padano and fresh basil.
Zucchini ricotta rolls with sun-dried tomatoes
Here's another oneStuffing recipewith cream cheese. The ricotta harmonizes perfectly with the intense taste of the sun-dried tomatoes and the freshness of the basil.
- 250 g Ricotta
- 1 tbsp olive oil
- 6-7 sun-dried tomatoes, chopped
- Kosher salt and pepper to taste
- 1 pinch of red pepper flakes
- 1 handful of fresh basil leaves
Mix together the ricotta, olive oil and red pepper flakes and season with salt and pepper. Spread a layer of the mixture on each zucchini slice, sprinkle with sun-dried tomatoes and basil and roll up.
Vegan zucchini rolls with hummus
If you want to make the zucchini rolls vegan, you can fill them with hummus. You can find different flavors of hummus in the supermarket, but you can also easily prepare it yourself at home. All you need is a high-performance blender or a hand blender. You can find a simple recipe for homemade hummusin this article.
Ideas for recipes with zucchini rolls
You can serve the zucchini rolls as finger food at a party or use them as a base for other recipes such as casseroles and lasagne. They also taste wonderful breaded or baked. Here is a delicious recipe for lasagne with zucchini that iswonderful for dinner.
Low carb zucchini roll lasagna
Prepare an alternative to the classic lasagna by using stuffed zucchini rolls instead of dough. You can prepare the filling in the classic way with minced meat or vegetarian, for example with ricotta and spinach. Compared to classic lasagna recipe isthis variant is low carband therefore perfect for the summer.
To prepare the lasagne, spread some tomato sauce on a baking tray and arrange the zucchini rolls on top until they cover the bottom of the tray. Then pour some more tomato sauce over the rolls, sprinkle the lasagne with a mixture of mozzarella and Parmesan cheese and bake for 20 minutes at 200 degrees.
