Grate the carrot and potato finely to ensure they mix well with the grated zucchini.
Squeeze out excess moisture from the grated vegetables using a clean kitchen towel or cheesecloth to prevent the mixture from being too wet.
3. Oatmeal Binding:
The oatmeal acts as a binder for the mixture. If the mixture is too wet, add a bit more oatmeal. If it’s too dry, add a small amount of water or an extra egg.
4. Cheese Choices:
– Use a cheese that melts well, such as mozzarella or cheddar. For a sharper flavor, you can mix in some Parmesan cheese.
5. Herbs and Spices:
Fresh parsley adds a nice flavor, but you can also use other fresh herbs like dill or basil. Adjust the amount of garlic and black pepper to your taste preferences.
6. Assembling:
Place a small amount of the vegetable and cheese mixture at one end of each zucchini strip. Roll the strip tightly and secure it with a toothpick if needed.
For extra flavor, you can sprinkle some grated cheese or breadcrumbs on top of the rolls before baking.
7. Cooking Method:
Preheat the oven to 375°F (190°C). Arrange the zucchini rolls in a baking dish and bake for 20-25 minutes, or until the rolls are tender and the cheese is melted and bubbly.
Alternatively, you can pan-fry the rolls in a non-stick skillet with a bit of oil until they are golden brown on all sides.
8. Serving Suggestions:
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