Crispy Baked Zucchini Rolls with Best Dipping Sauce
Directions
- 1Wash the zucchinis and slice them into round pieces (not too thick, not too thin).
- 2Place the zucchini slices on a wooden board or tray.
- 3Sprinkle salt on both sides of the zucchini slices and set them aside for a few minutes to draw out excess water and add flavor.
- 4Finely chop the fresh dill.
- 5Dice the tomatoes into small cubes.
- 6Crack the eggs into a bowl and beat them well with a fork or whisk.
- 7Pour some all-purpose flour into a shallow plate.
- 8Add the cornflakes to another shallow plate or bowl and crush them lightly by hand or with a blender if they are too big.
- 9Take each zucchini slice and dip it first in the flour, then in the beaten egg, and finally in the crushed cornflakes, ensuring it is coated well on all sides.
- 10Place the coated zucchini slices on a baking tray lined with parchment paper.
- 11Place the tray in a preheated oven (around 180–200°C / 350–400°F).
- 12Bake for about 20–25 minutes or until the slices are golden and crispy, flipping them halfway through to cook evenly.
- 13In a small bowl, mix the sour cream with the chopped dill and crushed garlic.
- 14Stir the sauce well until it becomes smooth.
- 15Taste the sauce and add salt if needed.
- 16Take the baked zucchini slices out of the oven.
- 17Using a teaspoon, add a small amount of sauce on top of each slice.
- 18Sprinkle a few diced tomatoes over the sauce.
- 19Finish by adding shredded cheese (or small cheese cubes) on top of each slice.
- 20Return the tray to the oven for another 5–10 minutes, just until the cheese melts and starts to turn golden.
- 21Take the zucchini rolls out of the oven, let them cool slightly, and serve warm.
Ingredients
- 2 medium zucchinis
- 1 teaspoon salt or to taste
- 2 eggs
- 4 tablespoons all-purpose flour
- 1 cup cornflakes crushed slightly if large
- 200 g sour cream
- 2 garlic cloves crushed or grated
- 1 bunch of fresh dill or 1 tablespoon dried dill
- Salt to taste
- 2 medium tomatoes finely diced
- 100 g shredded cheese or small cubes of meltable cheese
Equipment
wooden board or traybowlfork or whiskshallow plateblender (optional)baking trayparchment paperovensmall bowlteaspoon
Tips
- This recipe is easy to double or triple, but adjust the garlic sauce accordingly.
- Use fresh, medium-sized, firm zucchinis for the best taste and texture.
- Choose plain, unsweetened cornflakes and crush them if too large.
- Fresh dill provides the best flavor, but dried dill can be used as an alternative.
- Use ripe tomatoes, diced into small cubes.
- Use a thicker sour cream suitable for cooking.
- Add salt to taste for both the zucchini and the sauce.
- You can get creative by adding your favorite toppings or dipping sauces.
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