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

Do you like stuffed zucchini rolls? Do you want to cook them all year round? Then you urgently need to prepare canned zucchini for rolls for the winter - such a semi-finished product will be a real find! Drain the water from the jar, roll the vegetable slices in flour and a beaten egg, fry in a pan and stuff with your favorite toppings: cheese and garlic, chicken, crab sticks or Korean-style carrots. They will taste like fresh vegetables. But the delight and surprise of the guests to whom you serve zucchini rolls in the midst of the New Year holidays is guaranteed!

To prepare zucchini for rolls for the winter, you will need the youngest vegetables, with thin greenish skin and unripe seeds. For chopping, you need a special shredding knife or vegetable cutter. With their help, it is very easy to cut zucchini into thin slices, which will be convenient to roll into rolls. The recipe uses table vinegar as a preservative, which is poured directly into the jars - 1 tablespoon for every 0.5 liters. In order for the workpiece to be well stored, sterilization is required, but it is very short, only 5-7 minutes. So conservation will not cause much trouble, shall we proceed?

Ingredients

per 0.5 l jar

• young zucchini 1-2 pcs.
• non-iodized salt 1/3 tsp.
• 9% vinegar 1 tbsp. l.
• how much boiling water will take

How to cook zucchini for rolls for the winter

1. 
   For pickling, I select the youngest zucchini, small, oblong, with green skin. I wash the vegetables thoroughly with a soft washcloth to remove dirt and sand from the surface. Be sure to sterilize the jars, pour boiling water over the lids. The optimal container for harvesting is 0.5 liters, this volume is just enough for one time to fry the rolls for the festive table.
2. 
   I cut the zucchini into thin and long slices. Here you will need a special knife or vegetable cutter. The strips should be very thin, as the zucchini will sterilize quickly, in just a few minutes. It is almost impossible to make such a cut with a knife.
3. 
   To put slices of zucchini in jars, I roll them into rolls, wrapping each other. It turns out a kind of "rose".
4. 
   I put the zucchini on the bottom of the jar, if there is free space around the edges, then I fill it so that the vegetables are packed tightly.
5. 
   From above I lay out the “rose” again. In total, 2-3 layers of zucchini are placed in a jar of 0.5 l. Here, consider this moment - during storage, the vegetables will absorb part of the marinade, so you do not need to fill up to the very neck, otherwise the zucchini will not be immersed in the liquid under the lid.
6. 
   I pour 1 tablespoon of 9% vinegar into each jar and add 1/3 teaspoon of salt. Fill to the very top with boiling water. To prevent the glass from cracking, try to pour water not on the walls of the jar, but in the center, on the vegetables.
7. 
   I send it to be sterilized in a pot of hot water. So that the cans do not “jump”, I lay a piece of fabric on the bottom. I sterilize for 6-7 minutes (the countdown starts from the moment the water boils in the pan).
8. I carefully remove the jars from boiling water and immediately cork. I turn the seaming upside down, wrap it in a blanket and leave it to cool completely. It is best to store in a dark and cool place, the period is 1 year. In winter, it remains to drain the marinade, roll in flour and egg, fry and stuff with your favorite filling.

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.

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.