Cheesy Baked Vegetable Rolls with Creamy Dip (Print version)

Golden baked vegetable rolls made with zucchini, carrot, potato, herbs, and cheese, served with a cool creamy cucumber dip.

# Ingredients:

For the vegetable rolls

01 - 1 medium zucchini, grated
02 - 1 teaspoon kosher salt, divided
03 - 1 medium carrot, grated
04 - 1 medium russet potato, peeled and grated
05 - 2 large eggs
06 - 3/4 cup (85 g) shredded cheddar cheese
07 - 1/2 cup (55 g) shredded mozzarella cheese
08 - 1/3 cup (30 g) quick oats
09 - 3 tablespoons (24 g) all-purpose flour
10 - 2 cloves garlic, minced
11 - 3 tablespoons chopped fresh parsley
12 - 1/2 teaspoon paprika
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil, for brushing

For the creamy cucumber dip

15 - 1/2 cup (120 g) plain Greek yogurt
16 - 1/4 cup (60 g) sour cream
17 - 1/2 cup (65 g) grated cucumber, squeezed dry
18 - 1 tablespoon chopped fresh dill
19 - 1 tablespoon lemon juice
20 - 1 small garlic clove, finely grated
21 - 1/4 teaspoon kosher salt, plus more to taste

# Instructions:

01 - Place the grated zucchini in a colander and toss with 1/2 teaspoon salt. Let stand for 10 minutes, then squeeze firmly in a clean towel to remove as much liquid as possible.
02 - Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly brush or mist it with olive oil.
03 - In a large bowl, combine the drained zucchini, carrot, potato, eggs, cheddar, mozzarella, oats, flour, garlic, parsley, paprika, black pepper, and remaining 1/2 teaspoon salt. Let the mixture rest for 5 minutes.
04 - Scoop about 2 tablespoons of mixture for each roll and shape into short logs. Arrange on the baking sheet with space between each one, then brush the tops with olive oil.
05 - Bake for 22-25 minutes, turning the rolls halfway through, until they are golden on the edges and firm enough to lift with a spatula.
06 - While the rolls bake, stir together Greek yogurt, sour cream, squeezed cucumber, dill, lemon juice, grated garlic, and salt. Chill until serving.
07 - Let the baked rolls rest for 3 minutes, then serve warm with the creamy cucumber dip.

# Good to know:

01 - Squeezing the zucchini well is the most important step for firm rolls.
02 - Best served warm, shortly after baking.
03 - Makes about 14 small rolls, or 4 appetizer servings.

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