Zucchini rolls with tomatoes and cheese

16 servings
25 min

Wash the courgettes and cut them lengthwise into plates about 5 mm thick. Salt and leave for 10 minutes.

Next, heat the vegetable oil in a frying pan and toast the chopped courgettes on both sides.

Put on a plate with a paper towel to remove fat. Leave to cool

While the courgettes cool down, you can prepare filling for rolls. To do this, grate the melted cheese (I just kneaded with a fork) Suppress the garlic in garlic. Now mix the grated cheese, garlic and mayonnaise or sour cream (I took 15% sour cream because I don't like mayonnaise)

Cut the tomato into small strips. Rinse the greens under running water.

Take the cold-fried courgette and place the cheese-garlic mixture on one side on its entire surface with a small layer. Then place a slice of tomato on the wider edge of the courgette. Next to the tomato, put small sprigs of parsley and dill. (I didn't have dill and parsley, I put lettuce leaves, it turned out delicious too) Now gently wrap the roll and put it on the lettuce leaf. So make with all fried courgette plates