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Zucchini Egg Roll
By Snejana Andreeva
on Jan 11, 2024
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 delicious, 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 😉.
- Why You’ll Love Zucchini Egg Roll
- How to Prepare
- Nonna’s Tip
- Zucchini Egg Roll Variations and Substitutions
- Similar Recipes
- Best Served With
- Common Questions
- Zucchini Egg Roll Recipe
Kidding! But the dip and I do share the same name, which means “ Snow White ” in English, and is very fitting for this beautiful, velvety white spread (and explains my obsession with skiing🎿).
Why You’ll Love Zucchini Egg Roll
This zucchini egg roll is a savory treat that literally melts in your mouth. The egg roll itself is light and fluffy , while the yogurt filling is a perfect 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 (I think this makes it easier to cut).
🧊 You can store them in the fridge for up to three days in a sealed container .
Nonna’s 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
- As mentioned above, you can use thick Greek yogurt or 🌿 herbed cream cheese instead of strained yogurt.
- Instead of zucchini, you could try grated pumpkin or summer squash .
- Substitute all-purpose flour with almond flour or coconut flour for a 🌾 gluten-free version.
- For some added veggies, you could include finely chopped vegetables such as 🫑 bell peppers , onions , or tomatoes in the yogurt filling.
- Add a handful of 🥬 spinach or kale to the zucchini and egg mixture for added nutrients.
- Garnish the rolled zucchini with fresh 🌿 herbs such as parsley, cilantro, or basil.
- If you’re a meat lover, you could add some smoked salmon or crumbled-up cooked bacon 🥓 to the egg mixture before baking.
- If you’re a cheese 🧀 lover, feel free to add your favorite shredded or crumbled cheese such as feta.
Similar Recipes
Zucchini Egg Bake
40 mins
Egg White Cucumber Rolls
15 mins
Copycat Starbucks Egg-White Bites
40 mins
Cheddar Egg Bake
35 mins
Best Served 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
Common Questions
You can store it in the fridge up for to three days in a glass Tupperware with the lid on.
Feel free to try a dairy-free yogurt for the tzatziki filling and a dairy-free sour cream for the eggs.
Yes, you can experiment with alternatives like thinly sliced carrots or roasted bell peppers finely diced or even grated summer squash.
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.
Yes, you can certainly use gluten-free flour or almond flour as an alternative.
Yes, you can incorporate cooked and crumbled bacon or smoked salmon for a savory twist.
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Video
Equipment
- ▢ Nakiri Knife
- ▢ Cutting Board
- ▢ Redmond Real Salt
- ▢ Measuring Cups + Spoons
- ▢ Cheesecloth
- ▢ Mixing Bowls
- ▢ Parchment Paper
- ▢ Baking Sheet
Ingredients
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
Instructions
The Filling
- ▢ 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.
- ▢ Add the strained yogurt to a bowl with salt, pickles, dill, and garlic. Mix well and refrigerate.
- ▢ 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
- ▢ Preheat oven to 400F (200C).
- ▢ In a bowl, whisk the eggs with salt. Then, add sour cream and mix again.
- ▢ Add in the grated zucchini (after moisture is squeezed out), stir, and add in flour. Mix well.
- ▢ Line a baking sheet with parchment paper and oil the parchment paper with olive or avocado oil. My baking dish is 16 x 12 inches.
- ▢ Pour the egg mixture onto the baking sheet and spread it into a thin rectangular shape using a spatula.
- ▢ Bake at 400F (200C) until golden at the bottom and fully cooked. Mine took 25 minutes, but the timing will depend on the oven.
- ▢ Cool the zucchini egg sheet, and then spread the yogurt dip over the entire sheet.
- ▢ Gently begin to roll it starting from the bottom and working your way up, making sure to roll tightly.
- ▢ Cut the roll into pieces, and enjoy your zucchini egg rolls immediately.
- ▢ 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.
- ▢ You can store the rolls in the fridge for up to three days in a sealed container.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Zucchini Egg Roll
Equipment
- Nakiri Knife
- Cutting Board
- Redmond Real Salt
- Measuring Cups + Spoons
- Cheesecloth
- Mixing Bowls
- Parchment Paper
- Baking Sheet
Ingredients
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
Instructions
The Filling
- 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.
- Add the strained yogurt to a bowl with salt, pickles, dill, and garlic. Mix well and refrigerate.
- 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
- Preheat oven to 400F (200C).
- In a bowl, whisk the eggs with salt. Then, add sour cream and mix again.
- Add in the grated zucchini (after moisture is squeezed out), stir, and add in flour. Mix well.
- Line a baking sheet with parchment paper and oil the parchment paper with olive or avocado oil. My baking dish is 16 x 12 inches.
- Pour the egg mixture onto the baking sheet and spread it into a thin rectangular shape using a spatula.
- Bake at 400F (200C) until golden at the bottom and fully cooked. Mine took 25 minutes, but the timing will depend on the oven.
- Cool the zucchini egg sheet, and then spread the yogurt dip over the entire sheet.
- Gently begin to roll it starting from the bottom and working your way up, making sure to roll tightly.
- Cut the roll into pieces, and enjoy your zucchini egg rolls immediately.
- 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.
- You can store the rolls in the fridge for up to three days in a sealed container.
Video
Nutrition
Zucchini Egg Roll https://themodernnonna.com/zucchini-egg-roll/ January 11, 2024
