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Choose firm, medium-sized zucchinis for easy slicing and rolling. Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips.
Lightly salt the zucchini strips and let them sit for a few minutes to draw out moisture. Pat dry with a paper towel before assembling the rolls.
2. Vegetable Mixture:
Grate the carrot and potato finely to ensure they mix well with the grated zucchini.
Squeeze out excess moisture from the grated vegetables using a clean kitchen towel or cheesecloth to prevent the mixture from being too wet.
3. Oatmeal Binding:
The oatmeal acts as a binder for the mixture. If the mixture is too wet, add a bit more oatmeal. If it’s too dry, add a small amount of water or an extra egg.
4. Cheese Choices:
– Use a cheese that melts well, such as mozzarella or cheddar. For a sharper flavor, you can mix in some Parmesan cheese.
5. Herbs and Spices:
Fresh parsley adds a nice flavor, but you can also use other fresh herbs like dill or basil. Adjust the amount of garlic and black pepper to your taste preferences.
6. Assembling:
Place a small amount of the vegetable and cheese mixture at one end of each zucchini strip. Roll the strip tightly and secure it with a toothpick if needed.
For extra flavor, you can sprinkle some grated cheese or breadcrumbs on top of the rolls before baking.
7. Cooking Method:
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