Kitchen
Roasted Zucchini Rolls with Shrimp & Cheese
This appetizer is perfect for any season. On warm, sunny days, you can use an outdoor grill to roast the zucchini, while during the colder months, your trusty oven will yield an equally delicious result.
The filling in this recipe features cottage cheese and shrimp, but if you let your imagination run wild, the possibilities are endless! Enjoy this delicious roasted zucchini rolls recipe below!
Ingredients
- 2 large zucchinis green, yellow or combined
- 200 gr dry cottage cheese
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 125 gr cooked shrimps
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon salt +extra for salting the zucchini slices
- ½ teaspoon pepper +extra for salting the zucchini slices
- 1 teaspoon finely chopped fresh dill
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 180°C (356°F) or set up your grill.
- Prepare the zucchini: Slice the zucchinis lengthwise into strips—not too thick, so they can be rolled, but not too thin, as they may dry out.
- Season & bake: Arrange the slices on a baking tray, sprinkle with salt and pepper, drizzle with olive oil, and bake for about 15 minutes, or until golden brown.
- Cool: Remove the zucchini slices from the oven and let them cool completely.
- Prepare the filling: In a bowl, mix together the cottage cheese, sour cream, lemon juice, chopped shrimp, cumin, chili powder, paprika, salt, pepper, and dill until well combined.
- Assemble the rolls: Take a slice of roasted zucchini, place a teaspoon of filling at one end, and roll it up. Secure with a small breadstick or toothpick.
Key facts
- Who: Roasted Zucchini Rolls · Shrimp · Cheese Mia Florea
