Zucchini Rolls with Cottage Cheese (Easter Appetizer) - photo 1
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Zucchini Rolls with Cottage Cheese (Easter Appetizer)

Pikantne Appetizers Easter 45 min Medium 18 wyświetleń ~20.21 PLN - (0)
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Description

Delicate rolls made from grilled zucchini stuffed with creamy cheese mixed with fresh chives and lemon juice — a light, spring appetizer perfect for Easter. The dish combines the freshness of young zucchini with the creamy texture of cheese, while toasted walnuts (optional) add crunch and a noble bitterness. Serve chilled as a cold appetizer or on a small buffet with dark bread and green accompaniments. The aesthetic green-and-white rolls fit perfectly on the Easter table — they look light, and the harmonious contrasts of texture and the acidity of lemon impress even the most discerning guests.

Ingredients Used

Ingredients (10)

Servings:
4
  • Zucchini 3.2 szt. (~800 g)
  • Cottage cheese 400 g
  • 18% cream 60 ml
  • Garlic 1 ząbek (~5 g)
  • Lemon 0.4 szt. (~30 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 40 g
💰 Szacowany koszt dania: ~20.21 PLN (5.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the zucchini

1

Wash the zucchini under cold running water and dry with a paper towel. Cut off the ends. Using a sharp knife or a mandoline, slice the zucchini lengthwise into thin slices about 2–3 mm thick (they should be flexible but not paper-thin). If using a mandoline, set it to level 2–3 and be cautious.

Ingredients: Zucchini
Use a mandoline for even slices or a large, sharp knife. The board should be stable — place a damp cloth underneath to prevent slipping. Slices that are 2–3 mm thick will be easy to roll; if they are too thin, they may break easily.
2

Arrange the zucchini slices on a large plate or baking sheet in a single layer and sprinkle lightly with salt (distribute about 2 g of salt evenly over the entire surface). Set aside for 8–10 minutes — the salt will draw out excess water and make the slices more pliable.

Ingredients: Zucchini, Salt
Use a small spoon or your hand to add salt. Don't overdo it with the salt — some water will be released and excess salt will leach out from the vegetables. After resting, gently drain the released moisture with a paper towel.

Grilling zucchini

3

Heat a grill pan or a regular pan with a diameter of 26–28 cm over medium-high heat. Brush each slice of zucchini with a thin layer of rapeseed oil using a brush or silicone brush (use about 15 g of oil in total). Place the slices in the pan and fry for 1.5–2 minutes on each side until clear grill marks appear and the slices are soft and flexible.

Ingredients: Zucchini, Rapeseed oil
The best is a grill pan with a ribbed surface; if you don't have one, a regular non-stick pan will also work. Don't move the slices too early — wait until they are browned (usually 90–120 s).

Filling

4

In a large bowl, place the cottage cheese and mash it with a fork until smooth. Add 18% cream (60 ml) and mix until you achieve a creamy consistency. Add a clove of garlic pressed through a garlic press, finely chopped chives (30 g), and lemon juice (30 g). Season with salt and freshly ground pepper. Mix vigorously — the filling should be smooth, slightly moist, and easy to spread on slices of zucchini. If the filling is too thick, add an extra teaspoon of cream.

Ingredients: Cottage cheese, 18% cream, Garlic, Chives, Lemon, Salt, Black pepper
Use a fork or a small spatula. If the cottage cheese is very grainy, you can first pass it through a sieve or blend it in short pulses with an immersion blender, but don't overdo it — we want to keep a light structural character. Check the seasoning: a little more lemon juice will add freshness.

Assembly

5

On each grilled slice of zucchini, place about 20–25 g (2 teaspoons) of filling at one end of the slice. Spread the filling to a width of 1/3 the length of the slice so that it does not spill out when rolled. Tightly roll it up from the side with the filling to the end. If the roll is unstable, you can secure it with a toothpick.

Ingredients: Zucchini, Cottage cheese, 18% cream
Use a teaspoon or a piping bag without a tip to apply an even amount of filling. Gently roll the rolls, do not pull the slice — if it is crumbly, it was probably too thin or too cold. If you plan to transport them, use metal or bamboo toothpicks.

Finishing and serving

6

Arrange the rolls nicely on a platter with the zucchini skin facing out. Sprinkle each row with finely chopped, toasted walnuts (if using). Drizzle lightly with a bit of canola oil (the remaining 15 g) or olive oil for shine. Chill in the refrigerator for 20–30 minutes before serving — the flavors will meld, and the rolls will firm up.

Ingredients: Rapeseed oil, Chives
To toast the nuts, use a dry pan and stir for 2–3 minutes until they start to smell; be careful not to burn them. Serve cold as an appetizer; the rolls can be prepared a few hours in advance and stored chilled.

Serving

7

Before serving, remove the toothpicks (if used), garnish with freshly chopped chives and possibly a few leaves of arugula or mint for contrast. Serve with slices of fresh bread or as part of an Easter buffet.

Ingredients: Chives, Lemon
Use a flat platter and arrange the rolls in rows or a circle for a nice visual effect. If you want, add thin strips of lemon zest for flavor.

Fun Fact

💡

Zucchini was already cultivated in Central America, but it made its way to Europe through the colonies in the 16th-17th century; using it as thinly sliced 'wrap' (replacing bread) is a modern approach to light snacks.

Best for

Wielkanoc Przystawka Spotkanie rodzinne

Tips

🍽️ Serving

Serve the rolls well chilled — preferably after 20–30 minutes in the fridge. Arrange them on a light platter, sprinkle with finely chopped chives and toasted nuts for contrast. You can serve a yogurt-herb sauce (buttermilk + dill + lemon) in a small bowl alongside.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Do not freeze — zucchini will change texture after thawing. If the rolls are wet after cooling, drain excess liquid before serving using a paper towel.

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