Zucchini rolls with different fillings

8 servings
1 hour

Rinse the courgettes with cold water and dry. Then cut the courgettes along the whole vegetable into thin plates no more than 7 mm thick. Season the chopped vegetables with black ground pepper and salt to taste and leave for a while to pour through. At this time, prepare a grill pan (you can use the usual one). Lubricate its surface with vegetable oil (sunflower or olive) and heat it over medium heat. The courgettes themselves can also be greased with vegetable oil. Then put a batch of zucchini on a preheated pan and fry them to the characteristic grill strips on one side, and then turn it over to the other side. Put the fried zucchini strips on a paper towel so that excess oil is absorbed. Cool down. Prepare cheese filling for courgette rolls. Rinse the parsley in cold water and dry, spread on a paper towel. Then cut off the stems, and finely chop the greens. Peel the garlic from the husks and cut into large pieces. First place the garlic with the greens in the bowl of the blender and grind. Next, add cream soft cheese and grind into a smooth mass. Add salt to taste. Cook the curd filling. In a blender bowl, mix the cottage cheese with a fat content of at least 9%, dried tomatoes and garlic, peeled from husks and cut into pieces. Using a blender, mix everything until smooth and season with black ground pepper and salt to taste. After the courgette plates have cooled, you can start wrapping the rolls. Place a layer of filling on the plate and distribute it evenly over the entire area. Taking the edge on one side, roll the courgette plate into a roll and fix it in the middle with a toothpick so that the roll does not unfold and the filling does not come out. Ready-made courgette rolls can be placed vertically on a plate and served. Store in the refrigerator for a couple of days. Enjoy your meal! It's very delicious!