1Wash the zucchinis and slice them into round pieces (not too thick, not too thin).
2Wash the zucchinis and slice them into round pieces (not too thick, not too thin).
3Wash the zucchinis and slice them into round pieces (not too thick, not too thin).
4Place the zucchini slices on a wooden board or tray.
5Place the zucchini slices on a wooden board or tray.
6Place the zucchini slices on a wooden board or tray.
7Sprinkle salt on both sides of the zucchini slices and set them aside for a few minutes to draw out excess water and add flavor.
8Sprinkle salt on both sides of the zucchini slices and set them aside for a few minutes to draw out excess water and add flavor.
9Sprinkle salt on both sides of the zucchini slices and set them aside for a few minutes to draw out excess water and add flavor.
10Finely chop the fresh dill.
11Finely chop the fresh dill.
12Finely chop the fresh dill.
13Dice the tomatoes into small cubes.
14Dice the tomatoes into small cubes.
15Dice the tomatoes into small cubes.
16Crack the eggs into a bowl and beat them well with a fork or whisk.
17Crack the eggs into a bowl and beat them well with a fork or whisk.
18Crack the eggs into a bowl and beat them well with a fork or whisk.
19Pour some all-purpose flour into a shallow plate.
20Pour some all-purpose flour into a shallow plate.
21Pour some all-purpose flour into a shallow plate.
22Add the cornflakes to another shallow plate or bowl and crush them lightly by hand or with a blender if they are too big.
23Add the cornflakes to another shallow plate or bowl and crush them lightly by hand or with a blender if they are too big.
24Add the cornflakes to another shallow plate or bowl and crush them lightly by hand or with a blender if they are too big.
25Take 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.
26Take 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.
27Take 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.
28Place the coated zucchini slices on a baking tray lined with parchment paper.
29Place the coated zucchini slices on a baking tray lined with parchment paper.
30Place the coated zucchini slices on a baking tray lined with parchment paper.
31Place the tray in a preheated oven (around 180–200°C / 350–400°F).
32Place the tray in a preheated oven (around 180–200°C / 350–400°F).
33Place the tray in a preheated oven (around 180–200°C / 350–400°F).
34Bake for about 20–25 minutes or until the slices are golden and crispy, flipping them halfway through to cook evenly.
35Bake for about 20–25 minutes or until the slices are golden and crispy, flipping them halfway through to cook evenly.
36Bake for about 20–25 minutes or until the slices are golden and crispy, flipping them halfway through to cook evenly.
37In a small bowl, mix the sour cream with the chopped dill and crushed garlic.
38In a small bowl, mix the sour cream with the chopped dill and crushed garlic.
39In a small bowl, mix the sour cream with the chopped dill and crushed garlic.
40Stir the sauce well until it becomes smooth.
41Stir the sauce well until it becomes smooth.
42Stir the sauce well until it becomes smooth.
43Taste the sauce and add salt if needed.
44Taste the sauce and add salt if needed.
45Taste the sauce and add salt if needed.
46Take the baked zucchini slices out of the oven.
47Take the baked zucchini slices out of the oven.
48Take the baked zucchini slices out of the oven.
49Using a teaspoon, add a small amount of sauce on top of each slice.
50Using a teaspoon, add a small amount of sauce on top of each slice.
51Using a teaspoon, add a small amount of sauce on top of each slice.
52Sprinkle a few diced tomatoes over the sauce.
53Sprinkle a few diced tomatoes over the sauce.
54Sprinkle a few diced tomatoes over the sauce.
55Finish by adding shredded cheese (or small cheese cubes) on top of each slice.
56Finish by adding shredded cheese (or small cheese cubes) on top of each slice.
57Finish by adding shredded cheese (or small cheese cubes) on top of each slice.
58Return the tray to the oven for another 5–10 minutes, just until the cheese melts and starts to turn golden.
59Return the tray to the oven for another 5–10 minutes, just until the cheese melts and starts to turn golden.
60Return the tray to the oven for another 5–10 minutes, just until the cheese melts and starts to turn golden.
61Take the zucchini rolls out of the oven, let them cool slightly, and serve warm.
62Take the zucchini rolls out of the oven, let them cool slightly, and serve warm.
63Take the zucchini rolls out of the oven, let them cool slightly, and serve warm.
Ingredients
2 medium zucchinis
2 medium zucchinis
2 medium zucchinis
1 teaspoon salt or to taste
1 teaspoon salt or to taste
1 teaspoon salt or to taste
2 eggs
2 eggs
2 eggs
4 tablespoons all-purpose flour
4 tablespoons all-purpose flour
4 tablespoons all-purpose flour
1 cup cornflakes crushed slightly if large
1 cup cornflakes crushed slightly if large
1 cup cornflakes crushed slightly if large
200 g sour cream
200 g sour cream
200 g sour cream
2 garlic cloves crushed or grated
2 garlic cloves crushed or grated
2 garlic cloves crushed or grated
1 bunch of fresh dill or 1 tablespoon dried dill
1 bunch of fresh dill or 1 tablespoon dried dill
1 bunch of fresh dill or 1 tablespoon dried dill
Salt to taste
Salt to taste
Salt to taste
2 medium tomatoes finely diced
2 medium tomatoes finely diced
2 medium tomatoes finely diced
100 g shredded cheese or small cubes of meltable cheese
100 g shredded cheese or small cubes of meltable cheese
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.