7 savory fillings for zucchini roll-ups

Mix 200 g soft cheese or smooth quark with parsley and dill as desired. Add 2 crushed garlic cloves and the firm flesh of two tomatoes, thinly sliced. Spread the filling over a strip of zucchini laid flat, roll it up, and stand it upright. Garnish with herbs and serve.

Shred one roasted or pan-seared chicken breast into thin strands and mix with tomato paste to taste and 2 crushed garlic cloves. Add a little salt, pepper, and herbes de Provence as needed. Fill the rolled zucchini with the mixture and, if desired, sprinkle grated hard cheese on top.

Sauté approximately 100 g button mushrooms in a skillet, then add a little leek or green onion, 1–2 crushed garlic cloves, and ½ tsp vinegar. Season with salt and pepper and let cool. Meanwhile, grate 1–2 small carrots and stir them into the mushroom mixture.

Finely grate a carrot and add chopped bell pepper and a little ketchup. Blend everything with fresh arugula to taste, then season with salt and pepper. Fill the roll-ups with the mixture and sprinkle fresh arugula on top.

Cut 100 g smoked salmon into strips and mix with a crushed garlic clove and 150 g soft quark. If desired, stir finely chopped black olives into the filling or sprinkle them over the finished zucchini roll-up.

Top a slice of zucchini with a slice of ham, sprinkle with grated hard cheese, and roll up. Arrange the roll-ups in a baking dish, sprinkle with breadcrumbs and grated cheese, and bake for approximately 10 minutes at 180 °C (350 °F).

Crush a handful of walnuts and add chopped fresh mint to taste, a garlic clove, and 1 tbsp olive oil. Mix thoroughly with 200 g low-fat quark and season with seasonal herbs, salt, and pepper.