Recipe for: Zucchini rolls stuffed with cottage cheese and fresh sorrel - photo 1
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Recipe for: Zucchini rolls stuffed with cottage cheese and fresh sorrel

Pikantne New Year's Eve Appetizers Vegetarian Dishes 55 min Medium 5 wyświetleń ~18.62 PLN - (0)
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Description

Delicate, spring rolls made from thinly sliced zucchini filled with creamy cottage cheese with a hint of fresh sorrel and lemon. The dish is light, low-calorie, and impressive — perfect as a fit appetizer for New Year's Eve, a garden party, or a spring gathering. The combination of slightly tangy sorrel with mild cottage cheese provides a refreshing taste, and a brief grilling or frying gives the slices flexibility and beautiful stripes. Serve chilled, garnished with chopped chives and toasted pumpkin seeds.

Ingredients Used

Ingredients (11)

Servings:
4
  • Zucchini 2.4 szt. (~600 g)
  • Cottage cheese 400 g
  • Buttermilk 60 g
  • Sorrel 60 g
  • Garlic 2 ząbki (~10 g)
  • Lemon 0.6 szt. (~50 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.3 pęczków (~30 g)
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~18.62 PLN (4.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the zucchini

1

Wash the zucchini under running water and dry with a paper towel. Cut off the ends. Slice the zucchini lengthwise into thin slices about 2-3 mm thick — it's best to use a mandoline set to a thin cut or a sharp knife while keeping the zucchini stable on the cutting board. Try to make the slices of even thickness so they will roll without breaking.

Ingredients: Zucchini
Use a mandoline or a very sharp knife and a non-slip cutting board. If you don't have a mandoline, carefully slice a longer zucchini lengthwise, keeping your fingers away from the blade.
2

Lay the slices on a large tray or board, sprinkling each side evenly with salt (use 2 out of 3 pinches). Set aside for 10 minutes — the salt will draw out excess water, preventing the slices from falling apart while rolling. After 10 minutes, press the slices with a paper towel and gently dry off the released water.

Ingredients: Zucchini, Salt
Use paper towels (a few layers). Do not rub hard, just press down to avoid breaking the slices. If the slices are still wet, change the towel and press again.

Grilling/Frying Zucchini

3

Preheat a grill pan or a regular non-stick pan with a diameter of about 26-28 cm over medium-high heat. Lightly brush the slices with rapeseed oil on both sides (use about half a tablespoon). Place the slices on the hot surface in a single layer. Fry for 2-3 minutes on one side until golden stripes appear (or until slightly softened), flip and fry for another 1-2 minutes — the slices should be soft and flexible, but not mushy.

Ingredients: Zucchini, Rapeseed oil
Use a grill pan for nice stripes; a silicone brush will help spread the oil. Don't overcrowd the pan — the slices need space. If the pans are small, fry in batches.

Filling

4

In a large bowl, place the cottage cheese. If it is very lumpy, mash it with a fork or through a sieve to achieve a smooth consistency. Add buttermilk (60 ml) and mix with a whisk or spoon until the mixture becomes creamy and easy to spread. The mixture should have the consistency of a smooth paste — not too runny.

Ingredients: Cottage cheese, Buttermilk
Use a wooden spoon or a silicone spatula. If you don't have a sieve, mash the cottage cheese with a fork for longer. Don't add all the buttermilk at once — add it gradually to control the consistency.
5

Chop the sorrel very finely — remove the thicker stems, keeping only the leaves. Press the garlic through a press or chop it finely (2 cloves = 10 g). Add the chopped sorrel and garlic to the cottage cheese. Pour the juice of half a lemon (about 25-30 g of juice) into the filling and add 1 pinch of pepper and possibly 1 pinch of salt. Mix thoroughly, checking the taste — sorrel can be sour, so season carefully.

Ingredients: sorrel, Garlic, Lemon, Black pepper, Salt, Cottage cheese
Use a cutting board and a sharp knife for the sorrel. To extract the juice, use a manual juicer or squeeze it by hand over a bowl, removing the seeds. Taste the filling before adding all the salt.

Roasting pumpkin seeds (optional)

6

If you are using pumpkin seeds, heat a small dry skillet over medium heat. Add the pumpkin seeds (30 g) and toast for 2-3 minutes, shaking the skillet vigorously until they start to gently sizzle and darken at the edges. Immediately transfer to a plate to prevent burning.

Use a wooden spatula and don't leave the pan — the seeds burn quickly. Additionally, you can add seeds to enhance the flavor and texture.

Assembly and rolling

7

On a clean board or countertop, lay out the slices of zucchini. At one end of each slice, place 1-1.5 tablespoons of creamy filling (use a teaspoon or small spatula). Spread the mixture in a thin strip, leaving about a 1 cm margin at the edge to prevent the filling from spilling out. Gently roll the slice into a roll from the side with the filling towards the edge.

Ingredients: Zucchini, Cottage cheese, sorrel
Use a teaspoon to scoop the filling, and help yourself with your hand while forming the roll — roll it up fairly tightly, but do not squeeze too much, as the filling will leak out. If the slice breaks, use another slice or add less filling.

Cooling and serving

8

Arrange the rolls on a platter seam side down. If you like, secure with a toothpick. Place in the refrigerator for 15-20 minutes to allow the filling to firm up slightly and the flavors to meld. Just before serving, sprinkle with finely chopped chives and toasted pumpkin seeds. Drizzle with a bit of freshly squeezed lemon juice and serve chilled.

Ingredients: Chives, Lemon, Zucchini
Use a flat platter and a cool refrigerator. Chilling makes slicing and presentation easier. Additionally, you can add chives and pumpkin seeds to enhance the flavor and texture.

Serving

9

Serve the rolls arranged evenly on a platter; you can cut them in half diagonally to reveal the creamy filling. Serve as a cold appetizer or light snack — they pair perfectly with a glass of sparkling wine or a light vegetable cocktail.

Ingredients: Zucchini, Cottage cheese, Chives
Use a sharp knife to cut them if you want to slice them. On the New Year's table, set out platters with several portions so guests can help themselves directly.

Fun Fact

💡

Sorrel was a popular vegetable in noble and rural cuisine — it was once added to soups and sauces for a tangy accent. The combination of sorrel and cottage cheese is a classic Polish flavor motif, presented here as a light snack.

Best for

Sylwester Przyjęcie wiosenne Lekka przystawka na lunch

Tips

🍽️ Serving

Serve chilled, preferably on a white platter to highlight the contrast between the green zucchini and the white cheese. Finely chopped chives and toasted pumpkin seeds add color and crunch. A light dip made from yogurt and lemon juice is a great addition.

🥡 Storage

Store in the refrigerator in a closed container for up to 24 hours — zucchini may release water, so it's best to prepare the rolls on the same day. To refresh before serving, drain excess moisture with a paper towel and chill for 10-15 minutes.

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