Recipe for: Zucchini rolls with cottage cheese, mint, and cherry tomatoes - photo 1
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Recipe for: Zucchini rolls with cottage cheese, mint, and cherry tomatoes

Spicy Snacks Vegetarian Dishes 45 min Easy 0 views ~12.96 PLN * - (0)
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Description

Delicate rolls made from grilled young zucchini filled with creamy cheese, fresh mint, and lemon juice, served with lightly seasoned cherry tomatoes. This is a light summer snack perfect for a picnic, garden party, or as an appetizer before dinner. The combination of creamy cheese, refreshing mint, and tangy lemon adds freshness, while briefly sautéing/slicing the zucchini brings a pleasant texture. Visually, the dish looks impressive — green rolls wrapped in red tomato halves and sprinkled with chives or chopped nuts. Optional natural yogurt creates a light dip, and walnuts add crunch. The recipe uses summer, local ingredients available in Poland and is easy to prepare even for beginners.

Ingredients Used

Ingredients (12)

Servings:
4
  • Young zucchini 560 g
  • Cottage cheese 300 g
  • Mint 30 g
  • Cherry tomato 200 g
  • Garlic 2 clove (~10 g)
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • Chives 0.2 bunch (~15 g)
  • ✨ Optional
  • Walnuts 30 g
  • Natural yogurt 100 g
💰 Estimated dish cost: ~12.96 PLN (3.24 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash all the vegetables and herbs. Gently dry the mint and chives with a paper towel. Measure and prepare the cottage cheese by crumbling it with a fork in a bowl — it should be loose but not watery. Cut the cherry tomatoes in half and set them aside in a separate bowl. Grate the zest of the lemon using a fine grater (only the yellow part) and squeeze 1 tablespoon of lemon juice.

Ingredients: mint, Chives, Cottage cheese, cherry tomato, Lemon
Use a cutting board, a sharp knife for the cherry tomatoes, and a small grater for the lemon zest. If the cottage cheese is very wet, transfer it to a cheesecloth and squeeze out the excess whey for a few minutes.

Zucchini Plastering

2

Slice each zucchini lengthwise into thin slices about 2-3 mm thick. The easiest way to do this is with a mandoline set to a thin cut or a sharp knife while holding the zucchini steady. The slices should be long and flexible so they can be rolled up.

Ingredients: young zucchini
Use a mandoline or a very sharp knife. If using a knife, hold the zucchini with your hand in a claw shape to avoid cutting your fingers. A cutting board measuring at least 30x20 cm is recommended.

Frying/grilling zucchini slices

3

Heat a large non-stick or grill pan over medium-high heat. Drizzle the zucchini slices on both sides with canola oil (you can use a brush). Place the slices in a single layer on the heated pan and fry for 2–3 minutes on each side, until they become tender and show slight golden marks. Do not overcook — they should be flexible, not mushy.

Ingredients: young zucchini, Rapeseed oil
The best pan is one with a diameter of 26-28 cm or a grill pan. Work in batches to avoid overcrowding the pan. Use a silicone spatula for flipping. Remember that the thickness of the slices affects the frying time: thinner ones will be ready faster.

Preparation of the filling (Filling)

4

In a large bowl, place the cottage cheese and mash it with a fork until smooth. Add very finely chopped mint leaves (set aside a few leaves for decoration), crushed garlic cloves, grated lemon zest and juice, 1 tablespoon of rapeseed oil, 1 pinch of salt, and 1 pinch of pepper. Stir vigorously with a spoon for about 1–2 minutes until the mixture is creamy and easy to spread. Taste and season to your liking — if the cottage cheese is very dry, add a bit of natural yogurt (optional).

Ingredients: Cottage cheese, mint, Garlic, Lemon, Rapeseed oil, Salt, Black pepper, Natural yogurt
Use a wooden spoon or a silicone spatula. If you want to achieve an exceptionally smooth consistency, use an immersion blender for 10–15 seconds, but be careful not to make the cream too runny.

Preparation of cherry tomatoes

5

In a bowl with halved cherry tomatoes, add chopped chives, 1/2 tablespoon of lemon juice, 1/2 tablespoon of rapeseed oil, a pinch of salt, and a pinch of pepper. Gently mix with a spoon so the tomatoes do not break apart. If you are adding walnuts (optional), chop them lightly and add to the tomatoes.

Ingredients: cherry tomato, Chives, Lemon, Rapeseed oil, Salt, Black pepper
Use a small bowl and a spoon. Do not mix too vigorously so that the cherry tomatoes retain their shape.

Assembly of the rolls

6

Place the hot or slightly warm zucchini slices on a board. At one end of each slice, spread about 1–1.5 tablespoons of the cheese filling, spreading it along the shorter edge to a width of about 2 cm, and then roll it tightly towards the end of the slice. Arrange the rolls seam side down on a plate or baking sheet. If the slices are short, you can roll two at a time.

Ingredients: young zucchini, Cottage cheese
Use a teaspoon to scoop the filling and a smooth surface board. If you want, secure the rolls with a toothpick. Check if the roll holds its shape — if the filling is coming out the sides, use a little less mixture.

Cooling and serving

7

Arrange the rolls on a platter, surround them with the prepared cherry tomatoes, and sprinkle with finely chopped chives. If you are using natural yogurt, transfer it to a small bowl, add a little lemon juice and chives — serve as a dip. Chill the rolls in the refrigerator for 10–15 minutes to allow the flavors to meld and the rolls to firm up slightly, making them easier to serve.

Ingredients: cherry tomato, Chives, Natural yogurt
Use a flat platter for an aesthetic arrangement. The cooling time is short — do not leave in the fridge for more than 2–3 hours before serving, so the slices do not release too much water.

Final tips

8

Before serving, drizzle the rolls with a little canola oil and optionally sprinkle with chopped walnuts for a contrast in textures. Serve chilled or at room temperature within an hour of taking them out of the fridge.

Ingredients: Rapeseed oil
Use a teaspoon to gently drizzle with oil. If the cheese was very creamy, serve it quickly to prevent it from "spilling" during resting.

Fun Fact

💡

Salads and snacks made from grilled vegetables have been popular in many regions of the Mediterranean, but the use of cottage cheese and mint is a classic Polish reference to summer flavors: fresh cottage cheese is a staple of light seasonal dishes in Poland.

Best for

piknik przyjęcie ogrodowe przystawka na kolację

Tips

🍽️ Serving

Serve the rolls chilled for 10–15 minutes; place them seam side down to prevent them from unraveling. Include a small bowl of lemon yogurt as a dip on the plate. You can serve alongside slices of whole grain bread or thin toasts.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. The rolls may release water — before serving, drain excess liquid with a paper towel and add fresh mint. Do not freeze the rolls, as the texture of the vegetables and cheese will be compromised.

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