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.
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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.
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.
