step by step recipe with photo

Miniature zucchini rolls with multi-colored vegetable filling are a wonderful portioned dish, a versatile cold appetizer, indispensable for picnics and quick lunches.

A mixture of fried vegetables must be freed from excess fat, otherwise, when biting, it will leak out and stain the hands of diners.

If desired, the filling can be made quite spicy, chilled fresh beer and crackers, light dry wine can be served with an appetizer. The rolls will have to be tightly rolled up so that it does not fall out, or fastened for fidelity with funny decorative skewers that keep children so busy.

Ingredients

• young zucchini 1 pc.
• carrots 1-2 pcs.
• onion 1 pc.
• greens to taste
• garlic 1-2 cloves
• sour cream 1-2 tsp
• vegetable oil
• ground black pepper

Cooking

1. Peel and rinse onions and carrots. Onion cut into small cubes. Grind carrots on a fine or medium grater. It is better not to use a coarse grater so that the filling does not fall out of the rolls.

2. Put a frying pan on the stove and pour a little vegetable oil into it, leave it to warm up for a couple of minutes. Add chopped onions and carrots to a preheated pan and fry over low heat for 8-10 minutes until soft. Stir occasionally with a spatula to brown the vegetables on all sides. Cool vegetables to room temperature.

3. Rinse the zucchini, remove the tails on both sides. Cut into thin strips. Sprinkle each piece of zucchini evenly with a little salt and pepper. Mature vegetables with large seeds are not suitable for this snack.

4. Place a regular frying pan or grill on the stove and add a little vegetable oil for frying. Fry the zucchini slices on each side over medium heat for 3-5 minutes.

5. In a separate container, mix prepared browned vegetables, a couple of tablespoons of sour cream. Chop sprigs of green onion and dill and add to minced meat. Add chopped garlic, salt and black pepper there. Stir thoroughly until a homogeneous mixture is formed.

6. Put the prepared filling on each zucchini from the edge. Roll up into a tube and transfer to a serving plate.

7. Rolls are ready.

Such zucchini rolls in winter can be used in several ways - as an independent unusual snack or as a preparation for making fried rolls. In winter, we open a jar and enjoy an unusual and beautiful snack or cook rolls with any filling or minced meat for cold or hot snacks.

If you like zucchini rolls with various fillings, such as cheese with garlic, Korean carrots or peppers, then this recipe is for you.

Zucchini rolls with vegetables for the winter

Try making zucchini rolls with different vegetables inside. Such rolls can adequately take a place on any festive table in winter, you just need to get them out of the jar and prick them with a skewer for beauty. Cooking time: 30-40 minutes.

Ingredients

• 4 pieces of zucchini (preferably a different color)
• 2 carrots
• 0.5 bell peppers
• 0.5 yellow bell pepper
• parsley
• 2 garlic cloves per jar
• 4 allspice peppercorns per jar
• 4 black peppercorns per jar
• 1 tsp mustard seeds per jar
• 50 ml vinegar 9% per jar

Dfor marinade:

• 1 liter of water
• 1.5 tbsp salt
• 2 tbsp honey

Cooking

Cut the carrots into circles and also grate 1 carrot on a grater into strips.
Pepper cut into strips. Zucchini cut into slices, as well as circles 1-1.5 cm thick.
In a sterilized jar we put allspice, black pepper, mustard seeds, parsley, carrots, garlic, zucchini circles and a few carrot circles.

Boil 1 liter of water, add salt, honey. And let the marinade boil for 2 minutes so that the salt and honey dissolve. Pour jars with hot marinade.
Let the jars cool down a bit. And now they need to be sterilized. We put a pot of water on the stove. At the bottom of the pan we put a cloth napkin. Let's warm up the water a bit so that our jars don't burst. We put the jars in water and add water to the level of the shoulders of the jars.

We sterilize the jars from the moment the water boils for 5 minutes.

Then pour vinegar into the jar and seal. We put it under the covers until it cools. Our pickled zucchini in sweet and sour honey marinade are ready.

Zucchini and pepper snack rolls for the winter

A wonderful appetizer from young zucchini. By the way, if you have very large or overgrown cucumbers and you don’t know what to do with them, then use the same cooking recipe or roll them separately, or add to zucchini. This is a very original preparation that will please everyone.

Ingredients

• Zucchini or zucchini - 1 kg
• Bulgarian pepper - 2 pcs.
• Dill (greens) - 50 g
• Mustard seeds - 1-2 tbsp
• Chili pepper - 1 pc.
• Garlic - 1 head
• Sugar - 100 g
• Salt - 50 g
• Apple cider vinegar - 50 ml
• Water - 0.5 l

Cooking

Zucchini or zucchini must be washed and cut into longitudinal plates with a vegetable peeler. Rinse the herbs, dry them a little and chop finely. Peel the garlic and cut into thin plates, remove the seeds from the chili pepper and cut into pieces. Put greens, chili and garlic in a jar.

After that, roll up the zucchini, putting in each piece of bell pepper. Prepare the brine. To do this, add all the ingredients for the brine to the water, boil. In a prepared and sterilized jar on top of the greens, fold the rolls, pour hot brine and roll up the jar. Store in a cool and dark place.

If for some reason your zucchini break and do not roll up, but most likely you cut them into very thick pieces. Do not rush to throw away the zucchini, but salt, shake and leave for 1 hour. Then wash with water and do everything according to the recipe.

Marinated crispy zucchini rolls with carrots for the winter - 2 recipes + video

Every housewife is looking for, first of all, a reliable recipe for home preservation. It is very important that the rolled jars can be stored for a long time, and the taste of the contents of these jars pleases your favorite eaters in winter or spring. And if a canned snack looks interesting and incredibly appetizing, then this will definitely be a hit in a home cookbook. These pickled zucchini rolls are perfect for all of the above wishes!

Ingredients:

• zucchini - 2 kg (+ -)
• carrots - 1-2 pieces
• garlic - 2-3 cloves per 1 liter jar
• parsley, dill - bunch
• peppercorns - 10 pcs
• allspice -10pcs

For the marinade (per 1 liter of water):

• sugar - 2 tbsp. spoons - no slide
• salt - 1 tbsp. l. with a slide
• vinegar 9% - 50 ml for each 1 liter jar of zucchini

Cooking:

Wash the zucchini as usual and cut into thin slices. Wash and chop the parsley. Grate the carrots on a loin or an ordinary coarse grater. Peel the garlic and distribute everything equally into prepared jars.

Twist the zucchini into rolls and lay on top of the carrots and parsley with garlic. Put black and allspice pepper in jars.

Boil the marinade in 1 or 2 liters of water, depending on the number of your jars and fill it with filled jars. Leave for 5 minutes. Put the jars in a saucepan for sterilization for 5 minutes. Add 50 ml of 9% vinegar and close the lids or roll up the key. turn over, wrap until cool.

Double marinated zucchini rolls with carrots

The recipe is unusual, but the rolls are very fragrant, tasty and also beautiful. I am sure you will surprise everyone with such a preparation.

Ingredients

young zucchini	400-500 g
dill umbrella	1 PC.
parsley	3 branches
basil	5-6 leaves
garlic	2 cloves
carrot	150 g
MARINADE: for 0.5 liters of water
salt	20 g
sugar	25 g
seasoning for Korean carrots	5 g
vinegar 9%	20 ml

Cooking

Using a vegetable peeler, cut the zucchini and carrots into thin slices. Next, in a clean jar, put an umbrella coming out pa, parsley, basil, and chopped garlic.

We take a slice of carrots, wrap it in a tube, and wrap a slice of zucchini on top to make a roll. We lay the rolls and fill, thus, the entire jar, leaving a gap of 2 cm to the top.

We are preparing the marinade. Bring the water to a boil, add salt, sugar, and seasoning, mix and let it boil for 2-3 minutes.

Pour the zucchini with boiling marinade so that they are completely covered. But remember, leave 2 cm to the top. Cover with a lid and let stand for 15 minutes.

Let's start with sterilization. We put a small towel at the bottom of the pan, put a jar, and fill it with warm water up to the shoulders in the jar.

We turn on the stove, and wait for the water to boil, from the moment of boiling we sterilize for 5 minutes. We take out the jar, add vinegar and proceed to seaming. We turn the jar over, wrap it with a warm towel, and leave it to cool completely. You can see this recipe in detail on the video.

Zucchini rolls with honey and garlic for the winter without sterilization

In this recipe, we will add fragrant honey to the salty marinade; in this combination, zucchini turns out to have a piquant taste. We will prepare pickled zucchini with honey for the winter without sterilization, which means that the greens in the jar should be dried. If you use fresh greens, then just in case, sterilize a liter jar for 10 minutes in a water bath or in an oven at a temperature of 130 degrees. Such zucchini serve as an excellent snack in the winter, they are crunchy and smell good, and they taste simply incomparable.

Ingredients

• Zucchini is not old - 600 grams;
• Garlic - 1 large clove;
• Laurel - 2 sheets;
• Dry basil, celery, dill - to taste;
• Allspice - 3 peas;
• Bitter fresh pepper - to taste;
• Mustard seeds - 1 teaspoon;
• Linden honey - 1 tablespoon;
• Ground salt - 1 tablespoon without a slide;
• Vinegar 9% - 3 tablespoons;
• Drinking water.

Cooking

For this preparation, zucchini should not be too large and with small seeds. You can make such preservation from zucchini. Any honey will do. Be sure to purchase plain dry mustard seeds. It is often used in the preservation of vegetables, it gives an excellent flavor and the workpiece is stored for a long time.

As usual, the preservation jar must be washed in advance with detergent using a sponge and steamed in a kettle until it is dry.Peel the garlic and wash with hot pepper. Cut the garlic and pepper into thin rings, pour into a jar. We also add dried basil, dill and a little celery there. Laurel, allspice and mustard seeds follow.

Wash the zucchini and cut into thin slices with a vegetable peeler.We twist the rolls and fold, tightly filling the jar.Fill with boiling water and cover the jar with a lid, so they stand for 5 minutes, so as not to sterilize later.Using a plastic lid with holes, drain the water into the pan, do it carefully, you can get burned.
Boil this water again, add salt with honey and pour back into the jar.

Only at the end we add the usual 9% vinegar.We roll up the jar with a lid or twist it if you have a Eurobank.
We turn the workpiece upside down on a towel and you can not touch it until morning. In the morning, when the preservation has cooled, put the jar in the cellar, where the rest of the blanks are.Fragrant honey zucchini with herbs and garlic are ready for the winter!

The main recipe for pickled zucchini rolls for the winter

Ingredients

(The calculation is given for 4 cans of 0.5 liters).

• Young zucchini - 5 pcs
• Boiling water - about 800 ml
• Table vinegar 9% - 4 tbsp. l.

Cooking

For this preparation, we need young zucchini, better longer. My zucchini, cut off the stalks and a little skin on the opposite side.

Using a special knife, I thinly cut the zucchini. I put the zucchini plates in sterilized jars, before folding them. I take a few records, roll them up and put them in a jar. If there is an empty space in the middle, then I twist another plate and stuff it there.

Then I place the second layer on top in the same way.

I put the chopped zucchini in the remaining jars.

In each jar of 0.5 liters I add 1 tablespoon of table 9% vinegar. I fill the jars with boiling water.

I cover the jars with boiled lids. I pour hot water into the pan, put a grate or towel in the pan. The temperature of the water depends on the temperature of the contents in the jar. I carefully place the jars, covered with lids, in a pot of hot water. I put the pot on the stove and heat the water until it boils. 7 minutes after boiling water in a saucepan, I take out the jars and roll them up.

Banks wrap until completely cooled

The taste of such a pickled zucchini is almost like fresh, without any extra aftertaste. On the festive table goes away. Moreover, you can "play" with the fillings. I opened two jars for the festive table, so those who were present, all without exception, took the recipe and are now calling back in turn, boasting that they have started rolling and next time they will have the same deliciousness.

In winter, we open our rolled zucchini, dry the slices with a paper towel, then dip them in egg-flour, fry, stuff: you can just grease with mayonnaise + garlic, a slice of tomato or cheese + garlic, and the Koreans just wrapped Korean carrots. And you can wrap the minced meat and bake. In short, there are a lot of options. Just if earlier all this could only be allowed in the spring and summer, now it is possible in the winter. Wash and dry the zucchini. We cut them (it is better to do this with a vegetable cutter) into long thin plates. If your zucchini is not young, perhaps it is better not to use the core and skin.
Salt the zucchini and set aside for 30 minutes. Finely chop the dill. We pass the garlic through a press or three on a fine grater.
In a separate bowl, combine garlic, oil, pepper, vinegar and honey. We mix everything well.
Drain all the juice from the zucchini, which appeared in the process of settling on the sidelines, fill it with dill and pour the marinade. We mix everything and put it in the refrigerator for at least 2 hours. For storage of 1-2 weeks, put the zucchini in jars and store only in the refrigerator.

I came today to say o-o-o-great thanks to the author of the recipe "Zucchini for rolls for the winter", but I did not find the recipe.

On reflection, I realized that the recipe was caught on the Internet and placed in the "bins". Last year I made four jars for testing - they all flew away instantly. Everything is very simple, and the result is super. Once upon a time, I bought such rolls stuffed with carrots on the market from Koreans at a not very modest price. But what about: zucchini in winter is not cheap. Only now I realized that everything is much simpler. So, I am posting a stolen recipe somewhere. Author unknown. But thank you again. There were more photos in the original, step by step, but I barely pulled these up.

Ingredients (The calculation is given for 4 cans of 0.5 liters)

• Young zucchini - 5 pcs
• Boiling water - about 800 ml
• Table vinegar 9% - 4 tbsp. l.

Author's words: If you love zucchini rolls with various fillings, such as cheese with garlic, Korean carrots, etc., then this recipe is for you. Easier blanks I have not yet closed. In winter, you will have to dip the zucchini in flour, and then in a beaten egg with salt and fry in vegetable oil. Let the zucchini cool, and then wrap the rolls with the filling.

1. For this blank, we need young zucchini, better authentic.
2. My zucchini, cut off the stalks and a little skin on the opposite side.
3. For thin slicing of zucchini, we need a special knife (I use a knife for shredding cabbage).
4. Using a special knife, I thinly cut the zucchini.
5. I put zucchini plates in sterilized jars, before folding them.
6. Then I lay the second row of chopped zucchini on top in the same way.
7. I put the chopped zucchini in the remaining jars.
8. In each jar of 0.5 liters I add 1 tablespoon of table 9% vinegar.
9. I fill the jars with boiling water.
10. I cover the jars with boiled lids.
11. I pour hot water into the pan, put a grate or towel in the pan. The temperature of the water depends on the temperature of the contents in the jar. I carefully place the jars, covered with lids, in a pot of hot water. I put the pot on the stove and heat the water until it boils. 7 minutes after boiling water in a saucepan, I take out the jars and roll them up.
12. Banks wrap until completely cooled

Calories: Not specified
Time for preparing: 40 min

Zucchini can be considered a universal product, since you can cook a lot of interesting dishes from it. Zucchini can be fried and baked, stewed and even boiled zucchini soup. But if you strain your imagination, then only several dozens of rolls with different fillings can be prepared. You can supplement zucchini with any products, and all due to the fact that zucchini itself has a neutral taste. We offer to cook marinated zucchini rolls for the winter.

So, you can experiment with this vegetable at least every day, because, among other things, it is also quite cheap. That's how many pluses a zucchini has. The only sad thing is that such a field for culinary creativity is possible only in summer. Although, if you make blanks for zucchini rolls, then you can continue to cook delicious zucchini dishes in winter. By the way, last time we did.

Today we’ll talk about how to prepare canned zucchini for rolls. The recipe is simple, the ingredients are available, and the preparation is quite easy. What rolls to cook from zucchini in winter? This is something everyone can decide for themselves. As a filling, you can take a meat salad or boiled fish with vegetables, you can wrap crab sticks or an egg snack in rolls, you can even serve Korean-style carrots in a zucchini roll.

To prepare canned zucchini for rolls, you need the following products for one 0.5 liter jar:
- 2-3 young thin long zucchini
- 1 tbsp. l. salt
- 1 tbsp. l. vinegar
- water.
Cooking time: about 30-40 minutes (of which 10 minutes we spend on sterilizing jars of zucchini)
Difficulty: very easy

Recipe with photo step by step:

First, wash the zucchini and cut off the stems.




Using a vegetable peeler, cut the zucchini into thin strips.








It should go into the neck of the jar.






Very carefully insert the ring of zucchini strips into the jar.
Again, cut the strips from the zucchini and insert another ring of strips into the jar.
If there is still room on top of the zucchini rings, then we twist the zucchini strips in several pieces and send them to the jar to fill it to the very top.




Pour a tablespoon of salt into a jar.




Fill the zucchini with water. We cover the jars with lids and send them to be sterilized. After boiling, reduce the heat and sterilize the zucchini for rolls for 10 minutes.




After sterilization, we roll up the jars and send the zucchini to cool under the covers.






We send the cooled canned zucchini to a cool place, where they will wait for the winter. And in the winter it will be possible to wrap all sorts of different rolls. Zucchini can even be fried, dipped in batter and breaded in flour. After frying, you can wrap cottage cheese or any curd snack in zucchini.
But this is only one of the options for making squash rolls. Each hostess, focusing on her own preferences and a set of products in her kitchen, can come up with her own recipe for zucchini rolls. The main thing is that there are blanks, but now you already have the recipe for their preparation.
Last time we cooked

Cooking:

Smooth young zucchini should be cut into thin strips. The easiest way to do this is with a special knife for vegetables.

I have the simplest vegetable knife, it is rather narrow, so zucchini slices will be obtained only from small zucchini and the strips themselves will be narrow. The most convenient way to cut zucchini into slices is with a cabbage shredder, as in this photo. I would definitely buy one just in case.

We stack zucchini strips in a pile, twist them and put them in a clean jar of 0.5 liters. In height, two stacks of slices fall into the jar.

Pour 1 dessert spoon of 9% table vinegar into each jar (this is 1.5 teaspoons) and pour boiling water over the zucchini in jars. Boiling water can be with or without salt. If you need unsalted zucchini slices, then we cook without salt, if you need salted ones, then you need to put 30 grams per liter of boiling water. salt.

We put the jars in hot water, cover with clean lids and sterilize for 5-7 minutes from the moment of boiling. Then we roll up the jars, turn them over, wrap them up and leave them to cool completely. After sterilization, zucchini strips turn yellow.