Cheesy Zucchini & Oat Rolls
Ingredients Recap
The Base: 1 zucchini, 1 carrot, 1 potato.
The Binder: 2 eggs, 4 tbsp oats, 2 tbsp flour.
Flavor & Filling: 100 g cheese (shredded), 1 clove garlic (minced), parsley, salt, pepper, Italian herbs, paprika.
The Sauce: 2 tbsp sour cream, 1 tbsp mayonnaise, fresh dill, and salt (to taste).
Instructions
1. Prep the Vegetables
Grate the zucchini and potato. Place them in a bowl with a pinch of salt and let them sit for 5–10 minutes.
Squeeze the excess water out of the zucchini and potato very thoroughly. This is the secret to making sure they aren’t soggy!
Grate the carrot and finely chop the parsley.
2. Mix the Batter
In a large bowl, combine the squeezed zucchini, potato, and grated carrot.
Add the eggs, oats, flour, garlic, and all the spices (paprika, herbs, and pepper).
Mix until well combined. Let the mixture sit for 5 minutes so the oats can soften and absorb the moisture.
3. Cook the “Wraps”
Heat a bit of olive oil in a non-stick pan over medium heat.
Spread a portion of the mixture thinly across the pan (like a small pancake or crepe).
Cook for 2–3 minutes on each side until golden brown and firm enough to flip.
4. Fill and Roll
While the vegetable wrap is still warm, sprinkle a generous amount of cheese down the center.
Roll it up tightly. The residual heat will help melt the cheese inside.
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
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.
