Crispy Zucchini Rolls with Fresh Cheese
These delicate rolls combine the lightness of a pre-cooked zucchini slice with a creamy fresh cheese filling enhanced by capers, all coated in a golden, crispy breading. A sophisticated vegetarian recipe, perfect for impressing your guests as a starter or a light main course. Follow our tips for perfect rolling and irresistible crispiness straight from the pan.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare zucchini slices: wash zucchinis, cut ends. Slice lengthwise into thin strips (2-3 mm) with a mandoline or peeler. Precook them for 2-3 min under the broiler or 30 sec per side in a dry pan to soften. Pat dry and let cool.
- 2
Make the filling: drain capers. Finely chop half of them. Mix fresh cheese, chopped capers, chopped parsley, pepper, and a little salt. The filling should be homogenous and firm.
- 3
Fill and roll: lay a zucchini strip flat. Place a tablespoon of filling at one end, add 1-2 whole capers. Roll tightly to form a compact cylinder. Repeat.
- 4
Bread the rolls: prepare three plates with flour, beaten eggs, and breadcrumbs. Coat each roll first in flour, then egg, finally breadcrumbs, pressing lightly.
- 5
Cook: in a hot pan with oil over medium heat, brown the rolls for 3-4 min per side until crispy and golden. Drain on paper towel.
- 6
Serve immediately, sprinkled with parsley and capers. Accompany with a drizzle of lemon juice or a yogurt-dill sauce.
- For even slices, adjust the mandoline thickness. Too thin and they tear; too thick and they won't roll well.
- Drain fresh cheese (like ricotta) in a sieve for 15 minutes before using for a firmer filling.
- The flour step is crucial for the egg to adhere and for the breadcrumbs to stick properly during cooking.
- For a lighter version, bake the rolls in the oven at 200°C for 18-20 minutes, brushing with oil and turning halfway.
- Serve these rolls as a starter on a bed of arugula, or as a main with herbed quinoa. A tomato sauce or tzatziki are excellent dips.
- Variations: replace fresh cheese with mozzarella and parsley with basil; add smoked salmon dice to the filling; or flavor ricotta with parmesan and nutmeg. For a gluten-free version, use rice flour and gluten-free breadcrumbs.
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