Recipe for: Zucchini Rolls with Cottage Cheese and Fresh Dill - photo 1
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Recipe for: Zucchini Rolls with Cottage Cheese and Fresh Dill

Spicy May Day Snacks 45 min Medium 0 views ~21.16 PLN - (0)
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Description

Delicate rolls made from thinly sliced zucchini stuffed with fresh cheese mixed with natural yogurt, lemon juice, and a generous amount of chopped dill. This light, fit, and healthy dish is perfect for a May Day grill, summer picnic, or as an appetizer at a party. The combination of fresh zucchini with tangy cheese and aromatic dill creates a refreshing, slightly creamy flavor with a pleasant texture; the addition of walnuts (optional) adds crunch. Serve chilled or at room temperature, preferably with a slice of lemon and a green salad. The dish is quick to prepare, high in protein, and low in fat, making it excellent for those watching their figure.

Ingredients Used

Ingredients (10)

Servings:
4
  • Zucchini 2.4 pcs (~600 g)
  • Cottage cheese 400 g
  • Natural yogurt 100 g
  • Garlic 2 clove (~10 g)
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 40 g
💰 Estimated dish cost: ~21.16 PLN (5.29 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the zucchini

1

Wash the zucchini under running water and dry with a paper towel. Cut off the ends. Using a vegetable peeler or a sharp knife, slice the zucchini lengthwise into thin, even slices about 2-3 mm thick. Each slice should be thin enough to roll easily without cracking.

Ingredients: Zucchini
Use a vegetable peeler to get even, thin slices. If you don't have a peeler, use a very sharp knife and a stable cutting board. Slices that are too thick will be difficult to roll.
2

Arrange the zucchini slices on a large plate or tray and lightly salt both sides (use 1-2 pinches of salt for the whole). Set aside for 10 minutes to allow the zucchini to release some water. After 10 minutes, gently pat the slices dry with a paper towel, pressing to remove excess moisture - this will prevent the filling from becoming soggy.

Ingredients: Zucchini, Salt
Use several layers of paper towel and gently press the slices. Do not shake or crush them too hard, as they will lose their structure.

Grilling zucchini

3

Preheat a grill pan or electric grill to medium-high heat. Lightly brush each slice with a thin layer of canola oil using a brush or kitchen brush. Grill the slices for 1-2 minutes on each side until clear grill marks appear and the slices are flexible but not soft. Place the grilled slices on a plate to cool.

Ingredients: Zucchini, Rapeseed oil
The best is a grill pan with a diameter of 26-28 cm or an electric grill. Do not overcrowd the pan - grill in batches of a few slices. The slices must be flexible so they can be rolled; if they are hard, grill for another 20-30 seconds.

Filling

4

Transfer the cottage cheese to a medium bowl. Add the natural yogurt and mix thoroughly with a spoon to achieve a creamy but slightly grainy consistency. If the cottage cheese is very grainy, mash it with a fork before adding the yogurt.

Ingredients: Cottage cheese, Natural yogurt
Use a wooden spoon or a silicone spatula. If you prefer a smooth filling, use an immersion blender for short pulses - but be careful not to make it completely smooth, the cottage cheese should retain its texture.
5

Chop the dill very finely. Peel and crush a clove of garlic through a press or chop it finely. Add the dill and garlic to a bowl with the cottage cheese, drizzle with the juice of half a lemon (about 50 g) and season to taste with salt and pepper. Mix thoroughly; the filling should be moist, slightly tangy from the lemon.

Ingredients: Dill, Garlic, Lemon, Salt, Black pepper
Use a sharp knife to chop the dill and a small bowl to squeeze the lemon. Add salt and pepper gradually and taste - lemon changes the perception of salt.
6

If you are using walnuts (optional), chop them very finely and add to the filling, mixing gently to maintain the crunchiness. Taste the filling and season with lemon juice, salt, or pepper if needed.

Additionally, you can add walnuts to enhance the flavor/texture. If someone has a nut allergy, omit it.

Assembling

7

On the board, lay the grilled slice of zucchini flat. At one end of the slice, place a teaspoon of filling (about 20-25 g), spreading it slightly to create a roll about the width of the slice, leaving a 1 cm free edge at the edge. Roll the slice tightly into a roll, starting from the side with the filling, until the end.

Ingredients: Zucchini, Cottage cheese, Natural yogurt
Use a teaspoon to scoop the filling and your fingers to gently roll it up. Do not add too much filling - the roll should close without tearing the zucchini slice.
8

Place the prepared rolls on a plate seam side down to prevent them from unraveling. If desired, secure with a toothpick. Before serving, let the rolls sit in the refrigerator for 10-15 minutes to allow the flavors to meld and the filling to firm up slightly.

Ingredients: Zucchini
You can prepare the rolls in advance for the party and chill them. If you are using toothpicks, inform your guests about their presence.

Serving

9

Just before serving, sprinkle the rolls with fresh dill and optionally drizzle with a bit of olive oil or the remaining lemon juice. Serve with lemon slices for drizzling and a light salad or whole grain bread.

Ingredients: Dill, Lemon, Rapeseed oil
Use a small teaspoon to drizzle lemon and a knife for decoration. Serve chilled or at room temperature; too hot will lose freshness.

Variations

10

Variations: instead of yogurt, use buttermilk for a more pronounced, tangy flavor; add finely chopped smoked fish (e.g. smoked trout) for a fish version; instead of grilling, you can lightly fry the slices in a hot pan with a little oil.

Ingredients: Cottage cheese, Natural yogurt
Additionally, you can add finely chopped chives or mint for a different aroma. For a dairy-free version, replace the cottage cheese with a cashew nut paste (optional).

Fun Fact

💡

Vegetable rolls are a modern variation of traditional wraps and snacks; using thinly sliced zucchini as a "sandwich" is popular in Mediterranean cuisines and has gained popularity in Poland as a light alternative to bread.

Best for

Majówka letni piknik przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve the rolls cold or at room temperature. Arrange them tightly on a large platter, sprinkle with extra dill, and serve with lemon slices. For aesthetics, you can serve them on leaves of romaine lettuce or arugula. If you are using toothpicks, remove them before eating or inform your guests.

🥡 Storage

Store the rolls in the refrigerator in an airtight container for up to 24 hours. The filling may release water - before serving, drain excess liquid with a paper towel. Do not freeze - the texture of the cheese will change after thawing.

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