Cheesy Zucchini & Oat Rolls
Ingredients Recap
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The Base: 1 zucchini, 1 carrot, 1 potato.
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The Binder: 2 eggs, 4 tbsp oats, 2 tbsp flour.
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Flavor & Filling: 100 g cheese (shredded), 1 clove garlic (minced), parsley, salt, pepper, Italian herbs, paprika.
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The Sauce: 2 tbsp sour cream, 1 tbsp mayonnaise, fresh dill, and salt (to taste).
Instructions
1. Prep the Vegetables
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Grate the zucchini and potato. Place them in a bowl with a pinch of salt and let them sit for 5–10 minutes.
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Squeeze the excess water out of the zucchini and potato very thoroughly. This is the secret to making sure they aren’t soggy!
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Grate the carrot and finely chop the parsley.
2. Mix the Batter
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In a large bowl, combine the squeezed zucchini, potato, and grated carrot.
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Add the eggs, oats, flour, garlic, and all the spices (paprika, herbs, and pepper).
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Mix until well combined. Let the mixture sit for 5 minutes so the oats can soften and absorb the moisture.
3. Cook the “Wraps”
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Heat a bit of olive oil in a non-stick pan over medium heat.
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Spread a portion of the mixture thinly across the pan (like a small pancake or crepe).
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Cook for 2–3 minutes on each side until golden brown and firm enough to flip.
4. Fill and Roll
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While the vegetable wrap is still warm, sprinkle a generous amount of cheese down the center.
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Roll it up tightly. The residual heat will help melt the cheese inside.
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Optional: Place the rolls back in the pan for 1 minute, rotating them to get an extra crispy exterior and ensure the cheese is fully gooey.
5. Make the Dipping Sauce
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In a small bowl, whisk together the sour cream, mayonnaise, and fresh dill. This cool, tangy sauce perfectly balances the savory rolls.
Pro Tip
If you prefer a lighter version, you can bake these on a parchment-lined tray at 200°C for about 15–20 minutes, flipping halfway through.