Zucchini Rolls with Cottage Cheese, Herbs, and Tomatoes
A recipe for a light and delicious summer appetizer. It is quick to prepare, very tasty, and visually appealing. These zucchini rolls are served cold with herbs, fresh vegetables, and salad leaves.
Zucchini
2-3 small (about 5-6 inches each)
Cottage Cheese
about 1 cup (not sour)
Mayonnaise
2-3 tsp (or sour cream)
Garlic
1-2 cloves
Salt
to taste
Dill or Parsley
to taste
Basil
fresh, to taste
Tomatoes
2
Olive Oil
for frying
To make zucchini rolls with cottage cheese, herbs, and tomatoes, slice the zucchini lengthwise into thin slices. Then lightly fry them in a pan greased with vegetable oil.
Add mayonnaise (or sour cream) to the cottage cheese and mash well with a fork until the mixture is smooth. Then add finely chopped dill or parsley, minced garlic, and salt to taste. Mix everything well.
You can use cream cheese instead of cottage cheese. In that case, you won't need sour cream or mayonnaise.
Place a teaspoon of the filling on each fried zucchini slice, top with a tomato slice and a few basil leaves. Roll up the zucchini slice and secure it with a toothpick.
Serve zucchini rolls with cottage cheese, herbs, and tomatoes on a bed of lettuce leaves.
© Наталья Лиханова
(4/5)
