Why You’ll Love This Recipe
Cheesy Baked Vegetable Rolls are a healthy, flavorful option packed with grated vegetables, cheese, and spices. They’re crispy on the outside, soft and cheesy on the inside, making them a perfect light meal or snack. These rolls are quick to prepare, and paired with a refreshing cucumber and sour cream dip, they make for a versatile dish that can be served at any time of day.
Ingredients
For the Rolls:
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1 zucchini, grated
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1 carrot, grated
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1 potato, grated
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Salt to taste
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2 eggs
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100 grams (3.5 oz) cheese, grated
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Fresh parsley, chopped
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2 cloves garlic, minced
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Ground black pepper to taste
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Italian herbs to taste
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Paprika to taste
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4 tablespoons oatmeal
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2 tablespoons flour
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Olive oil for frying
For the Dip:
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1 tablespoon sour cream
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1 tablespoon mayonnaise
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1 cucumber, finely chopped
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A pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare Vegetables: Grate the zucchini, carrot, and potato. Sprinkle salt on the grated zucchini and let it sit for 10 minutes to draw out moisture. Squeeze out excess water from the zucchini.
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Mix Ingredients: In a bowl, combine the grated vegetables, cheese, garlic, parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix until well combined.
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Form the Rolls: Shape small portions of the mixture into rolls. Repeat for the remaining mixture.
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Fry the Rolls: Heat olive oil in a skillet over medium heat. Fry the rolls for 3–4 minutes on each side until golden and cooked through. Drain on paper towels.
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Prepare the Dip: In a small bowl, combine sour cream, mayonnaise, chopped cucumber, and a pinch of salt. Mix well.
Servings and Timing
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Servings: 4
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Prep Time: 20 minutes
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Cook Time: 35 minutes
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Total Time: 55 minutes
Variations
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Gluten-Free: Use gluten-free flour and oatmeal.
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Vegan: Substitute cheese with a vegan alternative and use a flax egg for the binding.
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Add Spices: Customize the rolls with your favorite herbs or a pinch of chili flakes for heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.
FAQs
1. Can I make these rolls ahead of time?
Yes, you can prepare the rolls and refrigerate them before frying for a quicker meal.
2. Can I use a different kind of cheese?
Yes, mozzarella, cheddar, or feta all work well in this recipe.
3. Can I bake these rolls instead of frying?
Yes, you can bake them at 375°F (190°C) for 20–25 minutes until golden and crispy.
4. How do I keep the rolls from becoming soggy?
Be sure to squeeze out as much moisture from the zucchini as possible before mixing.
5. Can I freeze these rolls?
Yes, freeze the uncooked rolls on a baking sheet, then store in a freezer-safe container for up to 3 months. Fry them directly from frozen when ready.
6. How do I reheat leftover rolls?
Reheat in a skillet over medium heat or in the oven at 350°F (175°C) for a few minutes until hot.
7. Can I use other vegetables for these rolls?
Yes, you can substitute or add vegetables like sweet potatoes, spinach, or mushrooms.
8. Can I make this recipe without oatmeal?
Yes, you can use breadcrumbs or quinoa for a similar texture.
9. Can I serve these rolls with other dips?
Yes, these rolls pair well with tomato salsa, yogurt-based dips, or guacamole.
10. How can I make these rolls spicier?
Add chili flakes or a dash of cayenne pepper to the mixture for some heat.
Conclusion
Cheesy Baked Vegetable Rolls are a nutritious, satisfying dish that’s perfect for any occasion. Packed with fresh vegetables, herbs, and cheese, these rolls are crispy on the outside, tender on the inside, and full of flavor. Whether as a snack, appetizer, or light meal, they pair wonderfully with a refreshing cucumber dip and are sure to be a hit at the table.
Cheesy Baked Vegetable Rolls
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Snack, Light Meal
- Method: Frying
- Cuisine: Vegetarian
- Diet: Gluten Free
Description
Cheesy Baked Vegetable Rolls are a delicious and healthy snack or light meal, packed with grated vegetables, cheese, and spices. Crispy on the outside and soft on the inside, these rolls are a satisfying option for any occasion. Paired with a refreshing cucumber and sour cream dip, they are a versatile dish that can be served any time of day. Quick to prepare and full of flavor, these vegetable rolls are sure to become a favorite!
Ingredients
For the Rolls:
1 zucchini, grated
1 carrot, grated
1 potato, grated
Salt to taste
2 eggs
100 grams (3.5 oz) cheese, grated
Fresh parsley, chopped
2 cloves garlic, minced
Ground black pepper to taste
Italian herbs to taste
Paprika to taste
4 tablespoons oatmeal
2 tablespoons flour
Olive oil for frying
For the Dip:
1 tablespoon sour cream
1 tablespoon mayonnaise
1 cucumber, finely chopped
A pinch of salt
Instructions
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Prepare Vegetables: Grate the zucchini, carrot, and potato. Sprinkle salt on the grated zucchini and let it sit for 10 minutes to draw out moisture. Squeeze out any excess water from the zucchini.
-
Mix Ingredients: In a bowl, combine the grated vegetables, cheese, garlic, parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix until well combined.
-
Form the Rolls: Shape small portions of the mixture into rolls. Repeat for the remaining mixture.
-
Fry the Rolls: Heat olive oil in a skillet over medium heat. Fry the rolls for 3–4 minutes on each side until golden and cooked through. Drain on paper towels.
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Prepare the Dip: In a small bowl, combine sour cream, mayonnaise, chopped cucumber, and a pinch of salt. Mix well.
Notes
Gluten-Free: Use gluten-free flour and oatmeal for a gluten-free version.
Vegan: Substitute cheese with a vegan alternative and use a flax egg for binding.
Add Spices: Customize with herbs or add chili flakes for some heat.
Make Ahead: Prepare the rolls and refrigerate before frying to speed up the meal prep.
Storage: Store leftovers in an airtight container for up to 3 days.
