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Pumpkin rolls with cheese

Pumpkin rolls with cheese

We serve them as an appetizer and they are delicious with well-ripened tomatoes.

  • 1 zucchini 400g
  • 2 eggs
  • 3 tablespoons flour
  • 200g sliced ​​cheese
  • Frying oil (I use palm oil)
  • Salt

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Pumpkin rolls with cheese:

Peel a squash, grate it and slice it. 50mm. Sprinkle salt over it and leave it like this for 15-20 minutes. We prepare two deep plates, one in which we put flour and one in which we beat eggs well, well with a fork. Drain the water left by the zucchini.

Heat a frying pan with oil. We take a slice of zucchini, pass it through flour on both sides and then through the egg and put it in the frying pan. Fry the slices on both sides, then remove them on a paper napkin to remove excess fat. We let the panels cool completely and only after that we make the rolls.

We take a slice on which we place the cheese, we roll it and if it is too wide, we cut it in two and we catch it with a toothpick.


Chicken breast rolls stuffed with broccoli and zucchini & # 8211 a surprisingly good dish

Do you have a party at your house and you want to surprise all the guests? Try the recipe for chicken breast rolls stuffed with broccoli and zucchini. Even the most capricious guest will be delighted by the delicious taste of this dish.

Ingredient:

  • 2 pieces chicken breast
  • Salt, ground black pepper
  • Spices for chicken, 1 zucchini
  • 100 gr sliced ​​cheese, breadcrumbs, 2 eggs
  • Sunflower oil (for frying)

Method of preparation:

Divide broccoli into smaller pieces and boil it in salted water. We cut the chicken breast into slices, beat it with a hammer for slices and season it with salt, pepper and spices for the chicken.Wash the pumpkins and cut them into lengths. Season the zucchini with salt and pepper, then place them in a tray lined with baking paper. Bake the zucchini in the preheated oven at 180 degrees for about 10 minutes.Put a slice of baked zucchini on each piece of meat. Put a slice of cheese on top of the pumpkin. Then add the small bouquets of broccoli and roll the meat.We make sure that the filling does not fall. We give the meat rolls through beaten egg and breadcrumbs.Put a pan with sunflower oil on the stove. When the oil heats up, put the meat rolls in the pan and fry them well on all sides until golden brown.Then take them out of the pan and put them on a kitchen towel so that the excess oil is absorbed. Let the meat rolls cool a bit, then serve them with your loved ones. Good appetite and increase cooking!


Pumpkin pudding with cheese and mushrooms is a tasty, simple, easy appetizer-snack recipe, which can successfully replace dinner or breakfast. I think it is the most pumpkin pudding which I have prepared so far.

I prepared it for dinner, because I wanted a Swedish buffet style meal. I miss the evenings with friends, the long tables I sat at stories until late at night, so last night I prepared such a dinner for my family, and Pumpkin pudding with cheese and mushrooms and was a great success.

Last week I received a lot of pumpkins / zucchini and I kept cooking recipes with them. One of the new recipes was that of pumpkin rolls stuffed with cheese, but I also prepared other recipes that my family eagerly eats: with baked tomatoes and parmesan, gratin, salad with yogurt and garlic or bread. If you want to be inspired, I leave you a link to all the pumpkin recipes I have prepared over time, so click here and you will be directed to recipes.

I only have good things to say about pumpkin and I would start with the fact that it does not gain weight! They contain a lot of water and extremely few calories. They are vegetables that have a lot of nutrients, vitamins, fiber and minerals.

In summer I love to cook recipes with pumpkin. Either they are local or they are dark green or yellow. Do not peel them, as they contain all their nutrients.

The combination of pumpkin and cheese is perfect, but the mushrooms and ham bring an extra taste and flavor. We are fans of mushroom pudding, the recipe that won over all our friends. You can find the recipe if click here.

I like recipes like this because they can be served at parties, they can be taken at a picnic, in a package. Although it seems easy you will find that it is full enough and it is so tasty that you will not just want a slice.

This recipe is a combination of what I have prepared over time and it seems to me that it came out sensational. I did a little improvisation, but I wrote down the quantities used.

Pumpkin pudding with cheese and mushrooms it is very easy to do. There is no need to separate the eggs, to waste time mixing the egg whites separately. But, you have to be careful that the zucchini does not leave a lot of water, so after you grate it, through the grater with big holes, you will sprinkle a little salt and leave it in a sieve for about 15-20 minutes, then squeeze by hand.

If you leave water even after cooking, the amount will be smaller and will not influence the texture of the pudding. For the same reason, of the water left by vegetables, I also prefer canned mushrooms. They do not leave water because they are already cooked and will not change color pumpkin pudding.

For this pudding you do not need flour or starch and you will certainly not put baking powder. I prefer to use bread that has been in the pantry for two days. As you will see in the last picture, it looks very beautiful even after baking, without being cracked.

As for the cheese used, I chose cheese, but you can replace it with mozzarella, gouda or emmentaler. Next to cheese I put Parmesan cheese that brings personality and an extra flavor, but if you don't have it in the house you can leave only one type of cheese that melts.

If you want to see how to prepare pumpkin pudding with cheese and mushrooms I leave below the list of ingredients and how to prepare presented step by step below:

INGREDIENT:

1 zucchini / zucchini maricel & # 8211 long and thin (550g) or 2 medium

1 medium onion, finely chopped

2 slices of prague ham or other lean ham - 60-90g

1 can of mushrooms (400g net quantity)

150 g of older bread crumbs

1/4 teaspoon cumin powder

garlic powder as you take between two fingers

I washed the zucchini / zucchini well, wiped it, then shaved it through the grater with big holes. I sprinkled a little salt and put it in a strainer, so that the water in it would drain. I left it for about 15 minutes. During this time I peeled the bread, and I weighed the core to have 150 g. I put the bread core in a bowl and poured the milk over it, taking care that all the pieces can absorb the liquid evenly.

Separately, in another strainer I put the mushrooms.

During this time I chopped the onion finely and hardened it in oil. I added the ham when the onion became glassy and continued to sauté, stirring occasionally in the pan.

The zucchini in the strainer left water in the meantime, but to make sure I had as little liquid as possible in the pudding, I squeezed it well by hand, then I put it over the onion with ham and I sautéed it around 3 minutes. At the end I added the mushrooms and left everything on the fire, stirring occasionally for another 2 minutes. I took it off the heat and let it cool.

In a large bowl I put 6 eggs, I added sour cream, salt, pepper, garlic powder and cumin powder (be careful not cumin!).

I mixed the egg composition well with the cream, then I incorporated the bread crumbs tightly in my hand to remove the excess liquid (in my case not a drop dripped), then the grated cheese and parmesan through the grater with large holes.

I also added the pumpkin composition with mushrooms and mixed until smooth. I poured into the tray lined with baking paper and baked the pudding for 40 minutes in the preheated oven at 180 ° C. Depending on the strength of your oven and the consistency obtained, the pudding may be ready in 30 minutes.

You will know that it is ripe when it is browned and firm to the touch. Take it out on a grill and let it cool so that it can be sliced ​​nicely.

I didn't have the patience and I cut it warm. It smelled so good in my kitchen that I couldn't resist it too long.

I hope you like it as much as we liked it.


Pumpkin rolls

Zucchini is one of my favorite summer vegetables! And in case you're wondering why I like it so much, I'll tell you a few reasons: they're & ldquousori & rdquo; they're delicious and they're extremely versatile. There are countless recipes on the internet that contain zucchini / pumpkin, among which I can give you as an example: lasagna with pumpkin, o Mexican soup, pumpkin boats, salads and even pumpkin sticks.

So yes, you can do a lot more things with pumpkins than cut them into pieces and to put them on the grill! 😉

And if you are wondering what the next delicious recipe with pumpkin that you will prepare is, I have the perfect answer: these rolls with fasting / vegan pumpkin, prepared with one of the tastiest fillings!

This recipe for pumpkin rolls is similar to one of the oldest recipes on the blog & ndash eggplant rolls. And it's similar to my zucchini lasagna recipe. We can say that pumpkin rolls are a kind of combination between the two. They have a good pumpkin taste, they cook faster than lasagna and the end result is very beautiful. Look at the photos! & # 128578

And the process of preparing these pumpkin rolls, although it seems complicated, is actually very simple and even fun once you get used to running. I also have some practical tips for you below, which I recommend you follow if you are preparing vegetable rolls for the first time.

The first step is to prepare the zucchini slices. This process will be very simple if you have a vegetable mandolin. If not, no problem, you can get the same result very easily with a very sharp knife or, even simpler, with a potato peeler. You have to slice the zucchini longitudinally, neither too thick nor too thin. Very simple!

I also have some advice for you. Because we don't want our zucchini slices to be full of water (we all know that zucchini / zucchini have a very high percentage of water) because the end result can be very wet. That is why we will have to eliminate the excess fluid. You can sprinkle a little salt over the slices and leave them for a while, about 15 minutes. Or, if you have more time, you can even leave the slices on the grill a little. This step will also add flavor to the dish!

After you have the zucchini slices, the fun part follows: preparing the best fillings! It should ideally be creamy and flavorful, which should be kept in mind when choosing ingredients.

You can use a wide range of ingredients, of mushrooms ricotta, mozzarella veegana or tofu. But here's what I used and I thought it resulted in a simply wonderful combination: smoked tofu, inactive yeast flakes, sun-dried tomatoes, miso paste and lots of greens like green onions, mint, dill. The outcome? Super delicious!

Here's another useful tip: if you're having trouble rolling zucchini slices, that is, if the rolls won't stay in place, you can use toothpicks to "secure" the ends of the rolls. & # 128521

The last step is to bake the zucchini rolls in the oven. Once everything is ready, you can sprinkle some vegan parmesan on top and leave the tray for another 5 minutes in the oven. Fasting Parmesan will make everything much better, believe me!

And in case you have prepared too many rollers, no problem, because I have two solutions for you. You can freeze the remaining rolls and, when you feel like serving a portion, you can heat them back in the oven. Another great idea is to preparations or lasagna from the remaining rolls & ndash add some tomato sauce and put everything in the oven. A wonderful healthy and tasty lasagna will come out!

In case I haven't convinced you yet, I can tell you some more advantages of preparing these fasting pumpkin rolls. First of all, they are low in carbohydrates, which makes them very good even if you are on a diet. They are also very filling due to the stuffing with smoked tofu. And, I don't even think I need to say it, they are also very tasty!

And if my filling proposal doesn't sound very good, no problem! These rolls are very versatile and you can always change or replace the ingredients proposed by me. If you ask me, that's the whole idea when you cook at home alone & ndash to experiment, feel good and get a result that matches your cravings and preferences! & # 128578

These pumpkin rolls are ideal for the whole family and are very good if you plan to make some meal prep, ie larger portions of food that will last you for several days. From what I've experienced, even kids will love this recipe, especially if you serve it with some tomato sauce on top and lots of melted cheese!

That's about all I had to say about these delicious rolls. If I think about it, I could say that I am a healthier version of Italian recipe of cannelloni, only we will use fresh pumpkin instead of pasta. And the best part is that this recipe fits very well and that appetizer, But and for lunch or dinner!

This recipe for pumpkin rolls turned out very good, that's why I warmly recommend you to try it! And if you decide to prepare it, don't forget to tell me how it turned out in the comments. I enjoy cooking!

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