Why You’ll Love This Recipe
-
Deliciously Balanced: The crispy outer layer complements the creamy, cheesy filling, offering a delightful contrast in every bite.
-
Packed with Veggies: With grated zucchini, carrots, and potatoes, these rolls are not only tasty but also full of nutrients.
-
Kid-Friendly: This recipe is perfect for picky eaters, making it a great option for family meals or snacks.
-
Easy to Prepare: With minimal ingredients and simple steps, this dish is quick to make and perfect for meal prep.
-
Versatile: These rolls can be served as a light meal, side dish, or appetizer, and can be customized with different herbs and seasonings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Rolls:
-
1 zucchini, grated
-
Salt to taste
-
1 carrot, grated
-
1 potato, grated
-
2 eggs
-
100g (3.5 oz) cheese, grated
-
2 cloves garlic, minced
-
Fresh parsley, chopped
-
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
directions
-
Prepare the Vegetables:
Grate the zucchini, carrot, and potato. Sprinkle salt over the grated zucchini and let it sit for 10 minutes. After 10 minutes, squeeze out the excess water from the zucchini. -
Mix the Ingredients:
In a large bowl, combine the grated zucchini, carrot, potato, grated cheese, minced garlic, chopped parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix everything well until fully incorporated. -
Shape the Rolls:
Take a small handful of the mixture and shape it into a roll. Repeat this process until all the mixture is used up. -
Cook the Rolls:
Heat olive oil in a skillet over medium heat. Fry the rolls for about 3-4 minutes on each side, until they are golden brown and cooked through. Once cooked, drain them on paper towels to remove excess oil. -
Prepare the Dip:
In a small bowl, mix sour cream, mayonnaise, chopped cucumber, and a pinch of salt. Stir to combine and set aside. -
Serve & Enjoy:
Serve the warm vegetable rolls hot, accompanied by the creamy cucumber dip on the side. Garnish with extra chopped parsley for added freshness.
Servings and timing
-
Servings: 4 servings
-
Prep Time: 20 minutes
-
Cooking Time: 35 minutes
-
Total Time: 55 minutes
Variations
-
Add More Veggies: You can include grated sweet potato or pumpkin to mix things up and add a slight sweetness.
-
Cheese Options: Try different cheeses like mozzarella, cheddar, or even vegan cheese for a variation in flavor.
-
Herb Variations: Feel free to experiment with herbs such as thyme, rosemary, or dill for different flavor profiles.
-
Make It Spicy: Add a pinch of chili flakes or chopped chili peppers to the filling to add a spicy kick.
storage/reheating
-
Storage: Store any leftover rolls in an airtight container in the fridge for up to 2-3 days.
-
Reheating: Reheat the rolls in a skillet over medium heat for 3-5 minutes or in the oven at 350°F (175°C) for 5-7 minutes until warmed through.
-
Freezing: You can freeze the cooked rolls for up to 1 month. To reheat, bake directly from frozen in the oven for 15-20 minutes at 350°F (175°C).
FAQs
Can I use a different type of cheese?
Yes, feel free to substitute the cheese for mozzarella, cheddar, or a cheese of your choice to fit your preference.
Can I bake the rolls instead of frying them?
Yes, you can bake the rolls at 375°F (190°C) for about 15-20 minutes until golden and crispy, flipping them halfway through.
Can I make these rolls ahead of time?
Yes, you can prepare and shape the rolls a day ahead and store them in the fridge. Just fry them the next day when you’re ready to serve.
Can I make these rolls gluten-free?
Yes, you can use gluten-free flour and oatmeal to make these rolls gluten-free.
How do I prevent the zucchini from being too watery?
After grating the zucchini, salt it and let it sit for about 10 minutes. Then, squeeze out as much water as possible to avoid sogginess in the rolls.
Can I use non-dairy options?
Yes, you can use non-dairy cheese and plant-based mayo and sour cream to make this recipe vegan and dairy-free.
What other veggies can I add to the filling?
You can add vegetables like corn, bell peppers, or spinach to enhance the flavor and nutrition of the rolls.
How long will these rolls stay fresh?
These rolls will stay fresh in the fridge for up to 3 days. For the best texture, consume them within 2-3 days.
Can I skip the dip?
Yes, the rolls are flavorful on their own, but the creamy dip adds a refreshing contrast and extra taste.
Can I make these rolls in a different shape?
Yes, you can form the mixture into balls or patties if you prefer a different shape, but the cooking time may vary slightly.
Conclusion
Cheesy Baked Vegetable Rolls are a delightful blend of textures and flavors, offering a crispy, golden exterior with a creamy and cheesy filling. Packed with nutritious vegetables, these rolls are perfect for a snack, side dish, or light meal. Paired with a cool, refreshing cucumber dip, they’re a crowd-pleasing treat that’s both kid-friendly and delicious for adults. Quick to prepare and easy to customize, these rolls are a must-try for anyone looking to enjoy a wholesome, savory bite!
Cheesy Baked Vegetable Rolls
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Cheesy Baked Vegetable Rolls are a delightful treat, offering the perfect balance of crispy and creamy textures. With a medley of grated zucchini, carrot, and potato, these rolls are packed with flavor, making them a satisfying snack, side dish, or light meal. The melted cheese holds everything together while fresh herbs and seasonings elevate the taste. Paired with a cool cucumber and sour cream dip, each bite is simply irresistible.
Ingredients
1 zucchini, grated
Salt to taste
1 carrot, grated
1 potato, grated
2 eggs
100g (3.5 oz) cheese, grated
2 cloves garlic, minced
Fresh parsley, chopped
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
- Prepare the Vegetables: Grate the zucchini, carrot, and potato. Sprinkle salt over the grated zucchini and let it sit for 10 minutes. After 10 minutes, squeeze out the excess water from the zucchini.
- Mix the Ingredients: In a large bowl, combine the grated zucchini, carrot, potato, grated cheese, minced garlic, chopped parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix everything well until fully incorporated.
- Shape the Rolls: Take a small handful of the mixture and shape it into a roll. Repeat this process until all the mixture is used up.
- Cook the Rolls: Heat olive oil in a skillet over medium heat. Fry the rolls for about 3-4 minutes on each side, until they are golden brown and cooked through. Once cooked, drain them on paper towels to remove excess oil.
- Prepare the Dip: In a small bowl, mix sour cream, mayonnaise, chopped cucumber, and a pinch of salt. Stir to combine and set aside.
- Serve & Enjoy: Serve the warm vegetable rolls hot, accompanied by the creamy cucumber dip on the side. Garnish with extra chopped parsley for added freshness.
Notes
Add More Veggies: You can include grated sweet potato or pumpkin to mix things up and add a slight sweetness.
Cheese Options: Try different cheeses like mozzarella, cheddar, or even vegan cheese for a variation in flavor.
Herb Variations: Feel free to experiment with herbs such as thyme, rosemary, or dill for different flavor profiles.
Make It Spicy: Add a pinch of chili flakes or chopped chili peppers to the filling to add a spicy kick.
Storage: Store any leftover rolls in an airtight container in the fridge for up to 2-3 days.
Reheating: Reheat the rolls in a skillet over medium heat for 3-5 minutes or in the oven at 350°F (175°C) for 5-7 minutes until warmed through.
Freezing: You can freeze the cooked rolls for up to 1 month. To reheat, bake directly from frozen in the oven for 15-20 minutes at 350°F (175°C).
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: International
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
