Zucchini Egg Roll

This Zucchini Egg Roll is not only a piece of home, but packed with vegetables, nutrients and protein, it’s a literal power meal! A thin, fluffy zucchini egg roll gets filled with a, creamy Bulgarian yogurt dip similar to Tzatziki. In Bulgaria, we call this dip “Sux Tarator” or “Snejanka.” Yes, ya girl got a dip named after her.

Kidding! But the dip and we do share the same name, which means “Snow White” in English, and is fitting for this beautiful, velvety white spread (and explains our obsession with skiing).

What stands out

This zucchini egg roll is a savory treat that melts in your mouth. The egg roll itself is light and fluffy while the yogurt filling is a combination of creamy and crunchy, with a subtle tartness from the pickles.

Not only is this roll a great option for breakfast, lunch or dinner, but packed with an impressive 39 grams of protein it’s filling enough to keep you energized for hours!

How to Prepare

First, let’s make the filling. Strain yogurt overnight until thick, like cream cheese. Then, mix strained yogurt with salt, pickles, dill, and garlic. Refrigerate.

Now that your filling is ready, let’s start on the egg roll. Preheat oven to 400F (200C).

Whisk the eggs with salt, then add sour cream and grated zucchini (after water is squeezed out), and lastly flour. Mix well.

Spread the egg mixture on oiled parchment paper in a thin sheet with a spatula and then bake until golden.

Cool the zucchini egg sheet, spread the yogurt dip over the entire sheet, and roll tightly (with saran wrap if you’re refrigerating).

Enjoy your zucchini egg rolls immediately or refrigerate them for about an hour to firm up (we think this makes it easier to cut).

You can store them in the fridge for up to three days in a sealed container.

Kitchen tip

You can save time by using thick Greek yogurt or herbed cream cheese instead of making the filling from scratch.

Zucchini Egg Roll Variations and Substitutions

This and versatile Zucchini Egg Roll with a creamy tzatziki filling is so versatile. Don’t forget to let us know in the comments how you make them your own

1. As mentioned above, you can use thick Greek yogurt or herbed cream cheese instead of strained yogurt.
2. Instead of zucchini, you could try grated pumpkin or summer squash.
3. Substitute all-purpose flour with almond flour or coconut flour for a gluten-free version.
4. For some added veggies, you could include finely chopped vegetables such as bell peppersonions or tomatoes in the yogurt filling.
5. Add a handful of spinach or kale to the zucchini and egg mixture for added nutrients.
6. Garnish the rolled zucchini with fresh herbs such as parsley, cilantro, or basil.
7. If you’re a meat lover, you could add some smoked salmon or crumbled-up cooked bacon to the egg mixture before baking.
8. If you’re a cheese lover, feel free to add your favorite shredded or crumbled cheese such as feta.

Serve it with

• A crisp green salad for lunch
• Some fresh fruit with your breakfast
• Some hummus and crackers or cut-up veggies like cucumbers and peppers

Questions

How can we store the Zucchini Egg Rolls?

You can store it in the fridge up for to three days in a glass Tupperware with the lid on.

How can we make this recipe Dairy-free?

Feel free to try a dairy-free yogurt for the tzatziki filling and a dairy-free sour cream for the eggs.

strong Can we use a different vegetable for the rolls instead of zucchini?

Yes, you can experiment with alternatives like thinly sliced carrots or roasted bell peppers finely diced or even grated summer squash.

strong Can we make the zucchini roll ahead of time and refrigerate it overnight before serving?

Yes, refrigerating the rolled zucchini for at least 1 hour allows it to set and makes slicing easier, so storing it overnight before serving would be fine.

strong Are there gluten-free options for the flour?

Yes, you can certainly use gluten-free flour or almond flour as an alternative.

strong Can we add meat to the filling for a non-vegetarian version?

Yes, you can incorporate cooked and crumbled bacon or smoked salmon for a savory twist.

Ingredients

Makes 16 pieces

The Zucchini Roll

• 3 large eggs
• 1 pinch salt
• 1.5 tablespoons sour cream
• 3 medium zucchini (500 grams when weighed whole), grated and moisture squeezed out
• 2 tablespoons flour

The Filling

• ½ tub plain yogurt (375 grams), strained overnight in a cheesecloth so it thickens
• 1 pinch salt
• ⅓ cup diced pickles, or grated cucumber
• 2 tablespoons dill, freshly chopped
• 1 garlic clove, minced

Equipment

• Nakiri Knife
• Cutting Board
• Redmond Real Salt
• Measuring Cups + Spoons
• Cheesecloth
• Mixing Bowls
• Parchment Paper
• Baking Sheet

Method

The Filling

1. Add yogurt to a cheesecloth, tie it up and let it drain overnight. You can let it drain over a sieve that sits on top of a bowl, but we like to tie the cheesecloth to the sink faucet and let it drain into the sink overnight. The strained yogurt should be super thick and taste like cream cheese the following morning.
2. Add the strained yogurt to a bowl with salt, pickles, dill, and garlic. Mix well and refrigerate.
3. Note: You can save time by using thick Greek yogurt or herbed cream cheese instead of making the filling from scratch.

The Zucchini Egg Roll

1. Preheat oven to 400F (200C).
2. In a bowl, whisk the eggs with salt. Then, add sour cream and mix again.
3. Add in the grated zucchini (after moisture is squeezed out), stir, and add in flour. Mix well.
4. Line a baking sheet with parchment paper and oil the parchment paper with olive or avocado oil. Our baking dish is 16 x 12 inches.
5. Pour the egg mixture onto the baking sheet and spread it into a thin rectangular shape using a spatula.
6. Bake at 400F (200C) until golden at the bottom and fully cooked. Mine took 25 minutes, but the timing will depend on the oven.
7. Cool the zucchini egg sheet, and then spread the yogurt dip over the entire sheet.
8. Gently begin to roll it starting from the bottom and working your way up, making sure to roll tightly.
9. Cut the roll into pieces, and enjoy your zucchini egg rolls immediately.
10. Alternatively, use saran wrap or parchment paper to wrap it up, and refrigerate it for about an hour before cutting. Letting it set makes cutting easier as the yogurt spread firms up.
11. You can store the rolls in the fridge for up to three days in a sealed container.