Zucchini Rolls with Chanterelles
Description
The recipe won't take much time. For many homemakers, a pressing question: The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
To make the rolls, take young zucchini, marinated chanterelles, processed cheese, mayonnaise or sour cream, a boiled egg, and spices.
- 2
Step 2
Cut the zucchini into thin slices. If you have a wide vegetable peeler, you can use it when slicing the zucchini. It is important to cut the zucchini into even, very thin slices.
- 3
Step 3
Season the zucchini on both sides to taste and grill them. I use a grill pan. If you don't have one, use a regular skillet and, after adding a small amount of vegetable oil, fry the zucchini on both sides.
- 4
Step 4
Place the grilled zucchini neatly on a plate. Let them cool slightly. After cooling, the zucchini will become softer and easier to roll.
- 5
Step 5
Grate the processed cheese and peeled chicken eggs on a coarse grater. Add salt and spices to taste. For those who prefer a more flavorful filling for the roll-ups, I recommend sautéing finely chopped onion and adding it to the filling. Add garlic pressed through a garlic press to the filling. Season with salt and pepper to taste. Add a little mayonnaise or sour cream to make the filling more tender and soft. Mix everything well.
- 6
Step 6
Place one cooled zucchini on a board. At the edge of the zucchini, place a teaspoon of cheese filling, add a little marinated chanterelles. Roll the zucchini slice into a roll.
- 7
Step 7
Then form and arrange all the rolls.
- 8
Step 8
Serve the roll-ups at the table. Such roll-ups are served cooled. There is no need to refrigerate them before serving, but it is better not to serve them hot. The cheese melts, and the sour cream separates. It is best to prepare them about an hour before serving. I had a few roll-ups left until morning. I put them in the refrigerator. In the morning they were a huge hit.