Cheesy Baked Vegetable Rolls Recipe

Introduction

Cheesy Baked Vegetable Rolls make a deliciously satisfying snack or light meal, packed with fresh vegetables and melted cheese. They’re easy to prepare and come with a refreshing cucumber dip that perfectly complements their crispy exterior.

Ingredients

• 1 zucchini, grated
• Salt to taste
• 1 carrot, grated
• 1 potato, grated
• 2 eggs
• 100 grams 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
• 1 tablespoon sour cream
• 1 tablespoon mayonnaise
• 1 cucumber, finely chopped
• A pinch of salt

Instructions

1. Step 1: Grate the zucchini, carrot, and potato. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture. Then squeeze out the water from the zucchini thoroughly.
2. Step 2: In a large bowl, combine the grated zucchini, carrot, potato, cheese, minced garlic, chopped parsley, eggs, ground black pepper, Italian herbs, paprika, oatmeal, and flour. Mix everything until evenly combined.
3. Step 3: Take small handfuls of the mixture and shape each into a roll. Repeat until all the mixture is used.
4. Step 4: Heat olive oil in a skillet over medium heat. Fry the rolls for 3 to 4 minutes on each side until they are golden brown and cooked through. Remove and drain on paper towels.
5. Step 5: To prepare the dip, combine the sour cream, mayonnaise, finely chopped cucumber, and a pinch of salt in a small bowl. Mix well.
6. Step 6: Serve the vegetable rolls hot with the cucumber and sour cream dip on the side. Garnish with chopped parsley and enjoy with a light salad for a complete meal.

Tips & Variations

• For added flavor, try mixing in some grated parmesan or swapping the cheese for feta to create a tangier roll.
• You can bake the rolls in a preheated oven at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying.
• Adjust the herbs and spices according to your preference—smoked paprika adds a nice depth of flavor.
• Use gluten-free flour and oats if you want to make this recipe gluten-free.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain crispiness. The cucumber dip is best consumed fresh but can be refrigerated for up to one day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the mixture and shape the rolls ahead, then refrigerate them for a few hours before frying. This helps save time and keeps the rolls fresh.

What can I use instead of zucchini if I don’t have any?

You can substitute zucchini with grated yellow squash or even finely chopped spinach for a different but delicious variation.

Cheesy Baked Vegetable Rolls Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

These Cheesy Baked Vegetable Rolls are a delightful vegetarian appetizer featuring a blend of grated zucchini, carrot, and potato combined with cheese and aromatic herbs. After shaping into rolls, they are pan-fried until golden and served with a creamy cucumber dip, making for a flavorful and satisfying snack or light meal.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6–8 rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetable Rolls

• 1 zucchini, grated
• Salt to taste
• 1 carrot, grated
• 1 potato, grated
• 2 eggs
• 100 grams 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

Dip

• 1 tablespoon sour cream
• 1 tablespoon mayonnaise
• 1 cucumber, finely chopped
• A pinch of salt

Instructions

1. Prepare Vegetables: Grate the zucchini, carrot, and potato. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture. Then squeeze out the water thoroughly from the zucchini to avoid sogginess in the rolls.
2. Mix Ingredients: In a large bowl, combine the grated zucchini, carrot, potato, grated cheese, minced garlic, chopped fresh parsley, eggs, ground black pepper, Italian herbs, paprika, oatmeal, and flour. Mix well until all ingredients are evenly incorporated, creating a firm mixture suitable for shaping.
3. Form the Rolls: Take a small handful of the vegetable mixture and shape it carefully into a compact roll. Repeat this process with the remaining mixture to form all the rolls.
4. Fry the Rolls: Heat olive oil in a skillet over medium heat. Place the rolls in the hot oil and fry them for about 3-4 minutes on each side or until they develop a golden-brown crust and are cooked through inside. Once done, remove the rolls and drain them on paper towels to absorb excess oil.
5. Prepare Dip: In a small bowl, mix together sour cream, mayonnaise, finely chopped cucumber, and a pinch of salt. Stir until smooth and well combined, creating a refreshing creamy dip.
6. Serving Suggestions: Serve the warm vegetable rolls alongside the cucumber sour cream dip. Garnish with additional chopped fresh parsley. These rolls pair well with a light, fresh salad for a complete meal.

Notes

• To prevent soggy rolls, ensure to squeeze as much moisture as possible from the grated zucchini.
• You can substitute the cheese with a vegetarian cheese alternative if preferred.
• For a gluten-free version, replace the flour and oatmeal with gluten-free alternatives.
• The rolls can be baked instead of fried for a healthier option; bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
• Adjust seasoning and herbs according to your taste preferences.

Keywords: vegetable rolls, cheesy vegetable rolls, vegetarian appetizer, zucchini rolls, pan-fried vegetable rolls, healthy snacks, cucumber dip