Description
Cheesy Baked Vegetable Rolls combine crispy texture with gooey filling, perfect for dinner or as a snack.
Ingredients
Scale
- 1 cup zucchini (grated, moisture squeezed out)
- 1 cup carrot (shredded or grated)
- 1 medium potato (or sweet potato)
- 2 large eggs (flax eggs can be used for vegan)
- 1 cup cheese (cheddar, mozzarella, or dairy-free cheese for vegan)
- 2 cloves garlic (freshly minced)
- 1 cup fresh parsley (or other herbs)
- 1 tsp black pepper (adjust to taste)
- 1 tsp Italian herbs (adjust to taste)
- 1 tsp paprika (adjust to taste)
- 1 cup oatmeal (or gluten-free oats)
- 1 cup flour (or almond flour for gluten-free)
- 2 tbsp olive oil (for frying)
- 1 cup sour cream (or Greek yogurt for lighter option)
- 1 cup mayonnaise
- 1 small cucumber (finely chopped)
Instructions
- Grate and drain zucchini, carrot, and potato. Sprinkle zucchini with salt and let sit for 10 minutes, then squeeze out excess moisture.
- In a large mixing bowl, combine grated zucchini, carrot, potato, cheese, garlic, parsley, eggs, spices, oatmeal, and flour. Mix until well blended.
- Shape the mixture into rolls or croquettes, compacting them to hold shape during cooking.
- Heat olive oil in a skillet over medium heat. Fry the rolls for 3-4 minutes on each side until golden brown.
- For the dip, mix sour cream, mayonnaise, cucumber, and salt in a bowl until smooth.
- Serve hot rolls with cucumber dip and garnish with chopped parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking and frying
- Cuisine: International
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg