This delicious zucchini potato veggie roll with cheese filling combines the wholesome goodness of fresh vegetables with the irresistible appeal of melted cheese. This recipe transforms simple ingredients into a satisfying meal that’s perfect for lunch, dinner, or even as an appetizer for special occasions. The crispy golden exterior gives way to a tender, flavorful interior packed with nutritious vegetables and gooey cheese.
Ingredients
For the Veggie Roll:
- 2 medium zucchini (approximately 300g/10.6 oz), grated
- 1 large potato (approximately 200g/7 oz), grated
- 2 large eggs
- 1 small bell pepper (approximately 100g/3.5 oz), diced
- 1 spring onion, sliced
- Salt and black pepper to taste
- 1 garlic clove, minced
- 1 cup oatmeal (90g/3.2 oz)
- 2 tablespoons wheat flour (16g/0.6 oz)
- 2 tablespoons breadcrumbs (15g/0.5 oz)
- 1/2 teaspoon paprika (1g/0.04 oz)
- Vegetable oil for frying (approximately 60ml/4 tablespoons)
For the Filling:
- 1/2 cup shredded cheese (60g/2.1 oz) – mozzarella, cheddar, or your preferred melting cheese
Step-by-Step Instructions
Preparation (20 minutes)
Step 1: Prepare the Vegetables Grate the zucchini and potato using a coarse grater or food processor. Place the grated vegetables in a colander and rinse thoroughly with cold water. This removes excess starch from the potato and some moisture from the zucchini. After rinsing, squeeze the vegetables firmly with your hands or press them with a clean kitchen towel to remove as much water as possible. This step is crucial for achieving the right texture.
Step 2: Mix the Base In a large mixing bowl, combine the squeezed vegetables with the beaten eggs. Add the diced bell pepper, sliced spring onion, and minced garlic. Season generously with salt and black pepper.
Step 3: Add Dry Ingredients Gradually fold in the oatmeal, wheat flour, breadcrumbs, and paprika. Mix everything thoroughly until you have a cohesive mixture that holds together when pressed. The oatmeal acts as a binding agent while adding nutritional value and texture.
Step 4: Rest the Mixture Allow the mixture to sit for 15-20 minutes. This resting period lets the oatmeal absorb moisture and helps the flavors meld together while making the mixture easier to handle.
Assembly and Cooking (20 minutes)
Step 5: Shape the Roll Divide the mixture into two equal portions. On a clean surface or parchment paper, flatten one portion into a rectangular shape about 1/2 inch thick. Place the shredded cheese in the center, leaving about an inch border on all sides. Flatten the second portion and place it over the cheese, pressing the edges together to seal completely.
Step 6: Form the Final Roll Carefully roll the assembled mixture into a log shape, ensuring the cheese remains enclosed. Gently press and shape to maintain an even thickness throughout.
Step 7: Fry to Perfection Heat vegetable oil in a large skillet over medium heat. Carefully place the veggie roll in the hot oil and fry for 7-8 minutes on each side, turning gently to avoid breaking. The roll should develop a beautiful golden-brown crust while the interior cooks through completely.
Step 8: Drain and Serve Transfer the cooked roll to paper towels to drain excess oil. Allow it to cool for 5-10 minutes before slicing. This cooling period helps the cheese set slightly and makes slicing easier.
Nutritional Information
Serving Size: 1 slice (recipe makes 6-8 slices) Preparation Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
Per Serving (approximate):
- Calories: 145
- Protein: 6g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 3g
- Sodium: 180mg
- Vitamin C: 25% DV
- Vitamin A: 15% DV
- Calcium: 8% DV
- Iron: 6% DV
This recipe provides a good balance of macronutrients with plenty of vegetables contributing essential vitamins and minerals. The oatmeal adds beneficial fiber and helps create a satisfying, filling meal.
Recipe Variations and Substitutions
Cheese Variations
Replace the standard cheese with feta and herbs for a Mediterranean twist, or use pepper jack cheese for a spicy kick. Cream cheese mixed with fresh herbs creates a luxurious, creamy center.
Vegetable Additions
Enhance the nutritional profile by adding grated carrots, finely chopped spinach, or diced mushrooms to the base mixture. Corn kernels add sweetness and texture, while sun-dried tomatoes provide intense flavor.
Gluten-Free Option
Substitute the wheat flour with rice flour or chickpea flour, and use gluten-free breadcrumbs. Ensure your oatmeal is certified gluten-free if celiac disease is a concern.
Vegan Alternative
Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) and use nutritional yeast or vegan cheese for the filling.
Cooking Method Variations
For a healthier option, bake the roll at 200°C (400°F) for 25-30 minutes, turning once halfway through. You can also cook it in an air fryer at 180°C (350°F) for 15-18 minutes.
Herb and Spice Combinations
Experiment with different herb blends such as Italian seasoning, dried oregano and basil, or fresh dill and parsley. Cumin and coriander create an Middle Eastern flavor profile, while curry powder adds an Indian-inspired twist.
Storage and Reheating Tips
Store leftover veggie rolls in the refrigerator for up to 3 days in an airtight container. Reheat in a 180°C (350°F) oven for 10-12 minutes to restore crispiness, or use a toaster oven for smaller portions. The rolls can also be frozen for up to 3 months; thaw completely before reheating.
Frequently Asked Questions
Can I prepare this recipe in advance? Yes, you can prepare the mixture up to 24 hours ahead and store it covered in the refrigerator. The resting time actually improves the texture. You can also fully cook the rolls and store them for later reheating.
Why is my veggie roll falling apart during cooking? This usually happens when the vegetables weren’t squeezed dry enough or if the mixture is too wet. Make sure to thoroughly drain the grated vegetables and allow the mixture to rest so the oatmeal can absorb excess moisture. Adding an extra tablespoon of flour can help bind the mixture if needed.
Can I use different types of potatoes? Starchy potatoes like russets work best because they help bind the mixture together. Waxy potatoes like red or new potatoes contain more moisture and may make the mixture too wet, though they can be used if you adjust the flour accordingly.
What’s the best oil temperature for frying? The oil should be heated to medium temperature, around 160-170°C (320-340°F). If you don’t have a thermometer, test with a small piece of the mixture; it should sizzle gently without burning. Too hot oil will brown the outside before the inside cooks through.
How can I tell when the veggie roll is fully cooked? The exterior should be golden brown and crispy, and when you gently press the center, it should feel firm rather than soft or mushy. The internal temperature should reach 75°C (165°F) if you’re using a meat thermometer. The cheese should be completely melted and the vegetables tender throughout.
This zucchini potato veggie roll with cheese filling offers a perfect balance of nutrition and indulgence, making it an ideal choice for anyone looking to incorporate more vegetables into their diet without sacrificing flavor. The combination of textures and the surprise of melted cheese in every bite makes this recipe a guaranteed crowd-pleaser that’s suitable for vegetarians and adaptable for various dietary needs.