Zucchini rolls with garlic

1. To prepare rolls of zucchini with garlic, first of all we will prepare the zucchini themselves. I wash the zucchini well under running water and peel it. If the zucchini is young, then we leave the peel. Cut the zucchini with a sharp knife lengthwise into plates (tongues). Lightly salt. Leave for 10 minutes, then soak the zucchini with a paper towel (dry), removing the released juice.

2. Fry each plate of zucchini on a small amount of vegetable oil on both sides until golden brown. To make the zucchini emit less liquid, you can dip them slightly in flour before frying (they were fried well without flour for me). We put the fried zucchini on a paper towel to remove excess fat.

3. While the zucchini is cooling, we prepare the filling for the rolls. We take cheese, any cheese will do, hard, semi-hard and even soft curd cheese or fatty cottage cheese. This time I had gouda cheese. Grate the cheese on a fine grater. Add chopped garlic to the cheese. You can also rub the garlic on a fine grater. We even add finely chopped dill, pepper, add mayonnaise and mix the filling well until smooth.

4. Tomatoes are washed and dried. Tomatoes should be chosen ripe and fleshy, with a thick wall. First, cut into quarters, then remove the pulp with seeds and juice with a spoon, then cut each peeled quarter into strips into 3-4 parts.

5. We twist zucchini rolls with stuffing. We take one plate of fried zucchini, put on it one teaspoon of cheese filling and a strip of tomato. Tightly wrapped in a roll.

6. Zucchini rolls with cheese and garlic filling are spread on a platter with a slide and decorated with parsley.

Such "Mother-in-law's tongues" from zucchini with garlic can be folded into a container and taken with you to nature. A wonderful snack for a picnic, perfectly combined with a barbecue.

Bon appetit! Cook with pleasure and everything will work out!