Squash rolls with cheese and garlic

4 servings
30 min

How to make courgette rolls with cheese and garlic? Prepare the products that are listed in the recipe. Take the squash young, they have a thin delicate peel and no seeds inside. Instead of zucchini, it is permissible to take zucchini. So wash the vegetables, eggs and peeled garlic and dry with napkins.

Cut the courgettes into thin slices and sprinkle with a pinch of salt. Leave this way for 5-10 minutes. During this time, zucchini will give juice. Next, wet the strips with a napkin to remove excess fluid.

Roll each piece in flour on both sides.

Drive the eggs into a deep container and stir with a whisk until smooth. Salt to taste. Lower the courgettes into the egg mixture, first with one side and then with the other. Lift the strips above the plate so that the extra egg layer drains back into the bowl.

In a frying pan, heat the vegetable oil with no odor. Fry the courgettes on both sides over a moderate heat until appetising ruddy.

Put the courgettes on paper wipes to get rid of excess oil.

Prepare the filling. Grate the cheese on a grater, send it to a small deep bowl. Add the crushed dill and garlic, passed through the press. Pepper to taste, salt and add mayonnaise (the amount of mayonnaise can be slightly increased or reduced as desired). Mix everything well.

Place the zucchini strips on a flat surface. Lay the cheese filling on one edge, as in the photo.

Top with a slice of tomato. Tomatoes are better cut into small wedges or strips, then rolls will be easier to roll up.

Roll the courgettes into rolls.

You can serve immediately to the table.

Rolls will be tastier and richer if you let them brew in the refrigerator for a while.