Ingredients
Scale
- 1 cup Zucchini (Grated, excess water squeezed out)
- 1 large Carrot (Grated)
- 1 large Potato (Grated)
- 2 large Eggs (Use flax eggs for vegan option)
- 1 cup Cheese (Use dairy-free cheese for vegan option)
- 2 cloves Garlic (Minced)
- 1 tablespoon Fresh Parsley (Chopped)
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Italian Herbs
- 1 teaspoon Paprika
- 1 cup Oatmeal (Use gluten-free oats for gluten-free version)
- 1/2 cup Flour (Use gluten-free flour for gluten-free version)
- 1/4 cup Olive Oil (For frying)
- 1/2 cup Sour Cream (Use Greek yogurt or dairy-free sour cream as alternatives)
- 1/4 cup Mayonnaise (Use vegan mayo for a dairy-free option)
- 1 medium Cucumber (Finely chopped)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine grated zucchini, carrot, and potato.
- Add eggs, cheese, minced garlic, parsley, black pepper, Italian herbs, and paprika, mixing well.
- Stir in the oatmeal and flour until everything is well combined.
- Form the mixture into small rolls and place them on a baking sheet lined with parchment paper.
- Brush with olive oil and bake for 25-30 minutes or until golden brown.
- Serve warm with a dip of your choice!
Notes
Grate the veggies finely for better texture and flavor distribution. Use a non-stick baking tray or parchment paper for easy release.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg
Keywords: baked rolls, vegetable rolls, cheesy snacks, quick snack, healthy appetizers