Zucchini rolls with mushrooms and carrots

Delicious, summer, light snack of zucchini. A light summer snack that will diversify your menu. This is one of the simplest, but at the same time the most favorite options for a light snack. Garlic seasoning with red pepper gives piquancy and sharpness to the rolls. Zucchini with carrots can be served as a snack or take with you on a picnic. They go well with grilled meat, fish and mushrooms. The dish is prepared quickly enough, it looks spectacular - the taste will certainly please you.

Heelena

Recipe author

Zucchini rolls with mushrooms and carrots

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Composition / ingredients

servings:

Young zucchini

Carrots

Onion

100

Champignons

180

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 25 % 2 g

Carbohydrates 50 % 4 g

41 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
Cut onion into half rings, diced mushrooms, chop carrots into thin strips. Fry the mushrooms in a small amount of vegetable oil, then add the onion there, after a minute the carrots. Fry for another minute or two.
Step 2:
Cut the zucchini lengthwise with a thickness of 5 mm, add a little salt and sprinkle with vegetable oil

Step 1. Cut the zucchini lengthwise with a thickness of 5 mm, add a little salt and sprinkle with vegetable oil. Young zucchini can not even be peeled, it is already tender.
Step 2. Fry in a frying pan, if there is a grill pan, then it's fine, the zucchini will turn out like from a campfire.
Step 3. Cut the onion into half rings, diced mushrooms.
Chop carrots into thin strips.
Step 4. Fry mushrooms in a small amount of vegetable oil, then add onions there, after a minute carrots. Fry for another minute or two.
Step 5. Add salt and pepper, add 1 tbsp vinegar, herbs, 3 garlic cloves, 1 tbsp lemon juice, a pinch of red pepper for sharpness. Leave the filling for 20 minutes, let everyone make good friends.
You can also add sour cream to the filling, then you do not need to add vinegar. The taste of the rolls will turn out a little more tender.
Step 6. Toasted zucchini become very soft and pliable. They need to be dried again with paper napkins, but this time to get rid of fat. Put a little filling on each strip of zucchini and spread it almost along the entire length, leaving 2 cm.
It tastes best if it stands for at least an hour. This dish looks very nice if you arrange the rolls vertically on a platter, and spread out the remaining carrot filling along the edges. Garnish with sprigs of fresh herbs and serve. Bon appetit!