Zucchini Roll

Zucchini roll works out to be a light appetizer for you small parties or get togethers. You can prepare it either with or without crackers. This zucchini roll filling is made from wild rice, quinoa, tofu, soy mayonnaise (made at home) with achari flavor.  The crackers are made using wheat flour and flax seed which gives a crunchy taste to the rolls. It came out pretty nice and had a flavorful taste.

Zucchini Rolls
Print Recipe
Servings Prep Time
12 Zucchini Roll 30 minutes
Cook Time
50 minutes
Servings Prep Time
12 Zucchini Roll 30 minutes
Cook Time
50 minutes
Zucchini Rolls
Print Recipe
Servings Prep Time
12 Zucchini Roll 30 minutes
Cook Time
50 minutes
Servings Prep Time
12 Zucchini Roll 30 minutes
Cook Time
50 minutes
Ingredients
For Flax seed crackers
For Wild rice & Quinoa filling mixture
For Zucchini Roll
Instructions
For Flax seed Crackers
  1. In mixing bowl, add wheat flour, baking powder, salt and flax seed powder. Mix it well, add a little water and make a semi tight dough. Once done, cover it and keep it aside for 15 min. Divide the dough into two equal pieces. Line the rolling board with wax paper.
  2. Place the dough on it, cover it with another wax paper and roll it thin using a rolling pin. Remove the upper wax paper and cut it in squares. Fork it and sprinkle some sea salt on it. Place the cut crackers on in a baking tray. Preheat the oven at 250 degree F. Place the baking tray in the preheated oven.
  3. Bake it for 30-35 mins until it gets a slightly golden color. Once it's done, remove it from the oven and let it cool down completely. Once it cools down, keep it in an airtight container. You can make it in advance and use it at the time of serving.
For wild rice & Quinoa Mixture
  1. Main ingredient rice and quinoa.
  2. Wild rice takes a longer time to cook. Soak it in water overnight.
  3. In a pot, add soaked rice, 2 cups water and 1/2 tsp salt. Boil the rice at medium heat and then cook it at low heat for 30-35 minutes till the rice gets tender and soft.
  4. Dry roast quinoa at low to medium heat till slightly golden color. Cook quinoa in a pot with 3/4 cup water and 1/4 tsp salt at low to medium heat for 15-20 minutes until all water gets evaporated and quinoa gets soft and fluffy. You can do this in parallel while rice is cooking. Let it cool.
  5. Soy mayonnaise is a easy recipe. See my soy mayonnaise recipe.
  6. In a mixing bowl, add soy mayonnaise and achari masala and mix it well. In another mixing bowl, add sour cream, garlic powder, pinch of chili flakes, dry mint leave and pinch of salt. mix it well. Fill it in a piping bag (the one used for cake decoration) and keep it aside.
  7. In another mixing bowl, add cooked wild rice, quinoa, mint leaves, coriander leaves, achari soy mayonnaise, tofu and pinch of salt if needed. Mix all very nice and keep it aside. The filling material for the roll is ready.
For Zucchini Rolls
  1. To make zucchini roll, cut the edges of zucchini and slice 3 mm thick using a slicer. Season it with salt and pepper.
  2. Heat the griddle at high heat. Sprinkle some oil, once it hot, place the sliced zucchini on it. Grill the zucchini on griddle both side until it gets golden color.
  3. Once done, remove it from the griddle and place it on a tissue paper. Grill all zucchini slices using the same process. Arrange two grilled zucchini pieces and put some rice mixture and a leaves of baby spinach on it. Start rolling from edges carefully. Do not put too much pressure while rolling as it may break.
  4. Roll it and insert a toothpick at center. Keep it in plate. Make all zucchini roll following the same process.
  5. To prepare for serving, arrange the cracker on a plate, pipe some sour cream on it, place the zucchini roll, garnish with some mint leaves and cheery tomato.
  6. Zucchini rolls are ready to be served.
  7. Enjoy it as an appetizer.
Recipe Notes
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