Zucchini rolls with chicken. Zucchini rolls with chicken Various fillings with photos of preparation step by step

Vegetable snacks and complete meals for lunch or dinner are healthy, healthy meals that require minimal effort. Based on eggplant or zucchini, housewives like to make rolls with different fillings, which can be cold or hot, but are always very tasty. What tricks do you need to know to create such a dish?

How to cook zucchini rolls

There are only 2 categories of recipes for this dish: large rolls or different portioned rolls. The former are always hot and require baking, the latter can be made from fresh vegetables that are not thermally processed. Key nuances from experts:

If you need a large zucchini roll with chicken or a lighter filling, it should be made using a vegetable dough: flour, egg and squeezed zucchini pulp. The mass is rolled out and baked. After this, the cake is filled and rolled up.
For cold rolls made from fresh vegetables, any type of zucchini is suitable, but it will need to be fried first (with or without oil): it is better not to eat the product raw.
If you want portioned hot zucchini rolls with different fillings, use only hard varieties: for example, Italian zucchini - they will not spread when baked or fried.
Do you have a favorite eggplant roll recipe? Don't look for a new one, use an existing one, simply replacing the main ingredient.
Try different fillings - zucchini is versatile and undemanding in terms of filling.

Zucchini rolls with cheese and garlic

Easy for dinner, for which you can prepare either many portioned small rolls with different fillings, or a large zucchini roll with cheese and garlic. The trick is to process the main vegetable, which turns into... dough. The basic set of products is very versatile, so you can choose absolutely any fillers.

A large zucchini roll on a standard baking sheet is made from:

eggs of the highest category - 3 pcs.;
spelled flour – 650 g;
zucchini pulp – 1.1 kg;
garlic cloves – 3 pcs.;
sour cream – 2 tablespoons;
suluguni – 180 g;
parmesan – 70 g;
greenery - for decoration;
salt and pepper - by eye.

Preparation:

Sift the flour, mix with beaten egg (1 pc.) and herbs. If you use wheat flour, increase its volume - it absorbs liquid less well.
Add the squeezed pulp into the resulting mass and knead well. If necessary, add a little more flour - the finished dough should be dense and hold its shape.
Roll out the vegetable mixture on a baking sheet and bake. The operating temperature of the oven is 170 degrees, the timer is half an hour.
While the base of the roll arrives, grate the suluguni with garlic and combine with sour cream. Hard-boil the remaining eggs, chop and add to the filling. If you are preparing small rolls, make several different options: use any vegetable combinations, meat, fish.
Without turning off the oven, take out the base, spread out the filling, and roll up. Secure with skewers and sprinkle with Parmesan. Bake for another quarter of an hour.

A dietary variation of the Caucasian cold appetizer, which is originally prepared from eggplants, and the filling is meat twisted into minced meat. The zucchini alternative with chicken fillet is lighter, cooks faster, does not burden the pancreas and does not threaten to harm the figure. In the cold season, when you can only find frozen vegetables, you can make zucchini with chicken and cheese according to this recipe, not rolling it into rolls, but laying it out in layers.

Set of ingredients:

zucchini with dark skin - 2 pcs.;
minced chicken or fillet – 1.4 kg;
greens (parsley, oregano) - a bunch;
carrots – 2 pcs.;
vegetable oil;
walnuts - a handful.

Preparing stuffed rolls:

Choose zucchini that is undamaged so you don’t have to peel it. Wash well, cut lengthwise into slices about 0.7-1 cm thick. You can use thinner ones, but make sure they don’t tear.
Blend the meat in a blender if it is not minced meat, but a whole piece. Add some salt. Fry with grated carrots until golden brown - it should not be completely cooked. If you intend to make an absolutely dietary dish, simmer the minced meat in water.
Grind the nuts in a coffee grinder and tear the herbs. Combine with chicken meat.
Distribute the filling over the zucchini plates, leaving a free edge of 5-10 cm. Roll from the opposite side.
Pin the rolls with toothpicks or wrap them with a special thread. Bake in the oven for a quarter of an hour.

The combination is not for everyone, since not every gourmet understands the dairy group in tandem with vegetables and hot spices. For this dish, it is recommended to use Italian zucchini and ricotta instead of cottage cheese. An eggplant-based appetizer is prepared in the same way. Ingredients set for rolls:

zucchini – 2 pcs.;
soft low-fat cottage cheese – 240 g;
dried ground herbs - spoon;
garlic cloves – 2 pcs.;
olive oil;
sour cream 30% - spoon;
salt, arugula, cherry tomatoes - optional.

The rolls are prepared like this:

Cut the washed zucchini lengthwise, place the plates on a wire rack and add salt.
Mix cottage cheese, crushed garlic, herbs and sour cream.
Treat each plate of zucchini with oil through a brush or napkin. Fry.
Spread the filling in a thick layer, roll it up, secure if necessary. Do not bake, place the appetizer on the table cold, garnished with herbs and cherry tomatoes.

A variation of the previous recipe without final baking, but heat treatment is present in the initial stages. The list of ingredients is short:

zucchini – 3 pcs.;
plum tomatoes – 5 pcs.;
soft cheese (any) – 140 g;
flour – 7 spoons;
greens - by eye;
sour cream – 3 spoons;
eggs – 2 pcs.;
oil.

Preparing the rolls:

Beat eggs with flour and half the volume of grated cheese, coat each thin plate of zucchini with this mixture.
Fry in oil until crusty, but try not to dry out - the zucchini should remain flexible and soft.
Gently mix the greens, sour cream and remaining cheese, add chopped tomatoes. Spread the filling onto the hot zucchini plates and roll into rolls.

Zucchini rolls with mushrooms and cheese

This recipe is worth having in stock if you suddenly need to make something very original. Rolls are made from:

mushrooms (can be different) – 400 g;
zucchini – 2 pcs.;
bulbs;
eggs – 2 pcs.;
cheese – 120 g;
various spices;
oils

Making rolls is simple:

Zucchini is cut into slices and fried.
While this is happening, the filling is being created: chopped onions and mushrooms are stewed in a nearby frying pan. Mix with beaten eggs and grated cheese.
The filling is laid out on fried plates, each of them is wrapped in a roll and baked until crusty.
If you want to make a large roll of zucchini with mushrooms and cheese, you need to chop the main vegetable, add an egg, flour, and pre-bake it into a crust.

You can prepare a delicious snack of vegetables and cream cheese in a matter of minutes. Any soft curd cheese can be used as a filling for zucchini rolls. You can use ready-made cheese with herbs, or you can add fresh herbs to the cheese without additives. Basil and pine nuts will add a special piquancy to the appetizer, and cherry tomatoes will add a touch of freshness.

Prepare the necessary products.

Roast the pine nuts in a dry frying pan.

Wash the zucchini and cut lengthwise into thin equal slices. Salt and pepper to taste. Grease a frying pan with vegetable oil and fry the zucchini on both sides until golden brown. Transfer to a paper napkin. Cool.

Place 1 tsp on the edge of each fried zucchini slice. cream cheese and roll the zucchini into a roll.

Wash the cherry tomatoes and cut them in half.

Place a basil leaf and half a cherry on each zucchini roll. Secure with a skewer. Transfer the rolls to a platter, sprinkle with pine nuts and serve.

Bon appetit and a delicious holiday!

We usually leave the thinnest slices for the holiday table. After a short frying, they are very convenient for wrapping the filling in several layers at once. Zucchini serves as cucumbers or bacon.

Softening the zucchini for rolling

Method number 1. Fry in a frying pan.

We need a wide non-stick frying pan where we heat the oil.
Do you want to regulate the fat content of your dish? Apply the coating in a thin layer: a silicone brush or a piece of napkin will help.
If you splashed the oils with all your heart, place the zucchini on a couple of layers of paper napkins to absorb excess fat.

With a little effort you can fry zucchini without any oil at all. Just remember to wash the frying surface (with a sponge!) after each batch of vegetables. Then brown soot will definitely not appear on the zucchini from the 2nd and 3rd rounds of frying.

Method No. 2. Bake on a baking sheet in the oven.

Grease a baking sheet with oil. It’s better to use natural cream or coconut (if you decide to monitor the quality of fats in the family menu). With quantity, the same principle as for the frying pan: long live the brush!
Place the zucchini plates on a baking sheet. Pierce each piece with a fork in several places, especially the dense part without seeds.
You can coat the slices and top with a small amount of oil, or initially cover the baking sheet with foil.
Place the baking sheet in a preheated oven (180 degrees) for 4-7 minutes. You know your oven better.
The goal is to get a soft but springy zucchini, so it's important not to overcook. The fork should go in easily, but not leave wide holes (this happens if the pulp no longer holds its shape).
If you use foil or grill, to be on the safe side, reduce the time by half and check for doneness earlier.

Various fillings with photos of preparation step by step

Typically, a homogeneous mass with a center, colorful fresh vegetable, savory cheese or cooked meat is placed in a roll.

Wrapping the rolls is very easy!

Place a squash plate and spread a smooth paste on it.

If we plan to put weighty pieces of vegetables or meat into the zucchini, then we cut the product into elongated bars and distribute them individually over a uniform layer.

It is most convenient when the length of the central bar is equal to the width of the zucchini wrapper or 1.2-1.5 times greater.

A spinach leaf, like a sail, strips of red pepper, carrots, cucumber, kohlrabi. Make large only what holds its vertical shape well.

With cheese and garlic

For classic rolls we need:

Zucchini (from 18 cm long) - 2 pcs.
Processed cheese - 2 pcs.
Garlic - 2-3 cloves
Tomatoes - 3 pcs. medium size
Light mayonnaise, preferably homemade - 1 tbsp. spoon
Dill and other greens (finely chopped) - 3 tbsp. spoons
Oil for frying

The filling will be 1 block of tomato and a mixture of grated cheese, finely chopped herbs and garlic (we will put it through a press). The recipe for rolls is described step by step in the photo.

Diet sample: even easier and healthier!

Using the recipe described above, replace the processed cheese with unleavened granular cottage cheese (2-5%). By grinding it in a blender with greenfinch, natural yogurt and garlic, we get the ideal filling for diet zucchini rolls. Tasty and healthy!

One serving contains no more than 200 kcal (3 twists).

With chicken breast

For a hearty and more labor-intensive recipe we need:

Zucchini or regular zucchini - 2 pcs.
Chicken fillet - 1 pc.
Tomato - 1-2 pcs.
Sour cream - 100 ml
Hard cheese - 100 g
Garlic - 2-4 cloves
Salt, pepper, oil

You've already realized how easy it is to roll fried zucchini slices.

This sample with popular meat will require more work.

Bake the zucchini strips until softened.
Thin lengthwise slicing of raw chicken fillet. Then it is beaten with the smooth side of the hammer for greater plasticity.
When molding, use a twist in two layers (zucchini, a strip of raw chicken meat, a coating of sour cream and a tomato in the middle). The semi-finished beauties are baked in the oven for 20 minutes, sprinkled with grated cheese and cooked until golden brown for another 10 minutes.

The result is the traditional rich taste of baked vegetables and tender chicken meat under a golden crust of grated hard cheese.

Make way for vitamins! Raw vegetable rolls

When visiting our website, it is easy to notice: we are not dogmatic. Therefore, we do not suppress our appetite for traditional dishes with a nostalgic touch from the menu of family holidays.

And yet we try to make 70, or even 80% of the diet healthy - with various vitamins, dietary fiber, safe fats and proper proteins.

In the summer, recipes bordering on a raw food diet, and even purely raw food ideas, appear on our table much more often. Curiosity is also a driver for a healthy menu!

Raw zucchini rolls are one of the unpretentious but interesting options.

To easily roll raw zucchini, just use a vegetable peeler and cut ultra-thin sheets down to 0.3 cm.
Place the slices on a paper towel, adding salt on top.
Let stand for 10 minutes, no more (!), so that the vegetables release their juice. This time is enough for the zucchini to become pliable, but remain elastic.
Dry the strips with napkins and put them to work - roll up a crispy set of raw vegetables.

What fresh vegetables fit perfectly into a roll:

Long (!) not thick strips of bell pepper, young carrots, cucumber, kohlrabi, seed sprouts, spinach or wild garlic leaves.

The binding element for different fillings can be nut butter or curd cream with spicy herbs.

Look at these light, aesthetic photos that fully describe how to roll raw zucchini into rolls. Vitamin decoration for a summer feast - in 20 minutes!

4 more fillings for every taste

We prepare everything effortlessly and easily: the fun wouldn’t be complete without a blender

Curd paste, and in the middle a piece of salted fish (herring, pink salmon, mackerel).
Canned tuna, boiled egg, paprika.
Liver pate with fried onions.
Raw nut butter.

It requires:

Cashews (or walnuts) - 0.5 cups
Blocks of any fresh vegetables or green leaves

Soak the nuts overnight. This way they will become perfectly tender, juicy and healthy.

In a blender, blend them to a viscous mass, adding water little by little. We like the nut butter to remain structural: the pieces should be felt. Add your favorite spices and herbs: dill and parsley, cilantro, mint, basil and thyme.

Zucchini rolls with chicken will be a nice change on a picnic menu, especially for those who love vegetables. These rolls look incredibly appetizing, and when combined with a variety of sauces, they acquire a new taste every time. Your guests will surely appreciate this culinary delight. However, the rolls can also be cooked in the oven if the weather is not suitable for a picnic. In principle, zucchini can be replaced with zucchini, but they must be young and small in size.

Ingredients for Zucchini Chicken Wraps.

Zucchini - 2 pcs.
Chicken fillet – 500 g
Hard cheese - 100 g
Tomato juice – 200 ml
Mayonnaise - 100 ml
Salt - to taste
Ground black pepper - to taste
Garlic - 3 cloves
Dry spices - 1 tsp.

How to cook zucchini rolls with chicken.

1. Wash the zucchini and cut it very thinly lengthwise to form “tongues”. Place them in a saucepan and pour boiling water over them while you prepare the filling.
2. Wash the chicken fillet, cut it into thin strips and marinate in your favorite marinade.
3. Prepare the marinade from a mixture of tomato juice and mayonnaise with salt, pepper and dry spices, for example, Provencal herbs.
4. Grate the hard cheese on a coarse grater.
5. When the meat is marinated and the zucchini becomes softer, form rolls.
6. Place a strip of marinated meat on the zucchini, sprinkle cheese on top and carefully roll it up, securing it with two toothpicks. If you do cook zucchini rolls with grilled chicken, then secure them with two wooden skewers. One pair of skewers can fit 2-3 rolls.
7. Now place the rolls on the grill and cook until done. They can also be prepared in the oven - for this, the rolls are baked for about 35 minutes at 220°C (preheat the oven in advance).
8. Serve the rolls with tartar sauce or a sauce of mayonnaise, finely chopped dill and pressed garlic.

Let's start with vegetables and mushrooms.
Peel and chop the onion and carrots. We cut the onion into small cubes, and you can grate the carrots.
Wash the mushrooms thoroughly and chop fairly finely.
In a frying pan, first fry the onion until transparent, and then add the carrots and fry, stirring, for 2-3 minutes. Don't forget to add a spoon of vegetable oil.

Afterwards, I move the vegetables to the edge of the pan and add the champignons. Fry over fairly high heat (so that the released water evaporates) for a couple of minutes.
Afterwards, mix everything and set aside to cool.

Zucchini should be cut into thin slices. I use a special grater. The plates are about 2-3 millimeters thick. By the way, this grater (orange) in the photo is lying right next to the zucchini slices, so you can see what it roughly looks like.
It is better and advisable to take short, evenly thick zucchini.

Pour oil into a frying pan and fry the plates on both sides. We want them to become soft, just slightly golden, not brown.
Place the zucchini slices on napkins to absorb excess oil.

We put our filling from the frying pan into a bowl - it still needs to be “brought to mind”.
Pass the peeled garlic cloves through a press - directly into the bowl with the vegetables. Add a spoonful of ketchup, a spoonful of mayonnaise, pepper, salt and mix everything.
Place a little filling on a zucchini plate (depending on the size of the plate) - I used 1 teaspoon.