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    Zucchini Rolls

    Οι Δικές μου Κολοκυθόπιτες – Zucchini Rolls

    Zucchini rolls, my way!  ? Crispy phylo, with organic zucchinis and various other ingredients that give extra flavor. They don’t have cheese, because I wanted to try them like this, although they are not vegan. But, with a little twist, they can be done.

    However, if you are one of those people who cannot imagine a pie without cheese, you can easily add. I would not put feta, but a nice graviera. It would match perfectly.

    I made these zucchini rolls, when I suddenly found myself with a bunch of organic zucchinis from a friends’ garden. For a reason, I did not want the classic and beloved Greek zucchini pie, so I thought of trying something else. These zucchini rolls have a very rich and full flavor, offered by nuts, herbs, cumin and trahanas (I used whole wheat).

    Trahanas is the only material of animal origin in the recipe. The fasting (or vegan) version, could be made if you substitute trahanas with ground stale bread, or oatmeal, or buckwheat, etc. By the way, this tricolored veggie trahanas is a wonderful substitute to regular trahanas! Are you thinking of any other ideas?

    As you can understand, it is a recipe that can be easily adapted to your taste, like all pies are.

    Zucchini Rolls

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    Brunch, dinner, Main Course, Side Dish Greek
    By Evi Serves: 8
    Prep Time: 45 mins Cooking Time: 40-45 mins Total Time: 1 hr 25 mins

    A delicious version of zucchini pie, with nuts, herbs and trahanas.

    Ingredients

    • 4 large zucchini about 2300gr., cut into medium slices
    • 2 medium onions finely chopped
    • 3 large cloves of garlic minced
    • 1 tablespoon olive oil
    • 130 gr. almonds coarsely chopped
    • 130 gr. cashews coarsely chopped
    • 1 teaspoon cumin
    • 1 cup of trahana preferably whole wheat *
    • 5-6 sprigs of fresh thyme leaves only
    • salt pepper
    • 16 phylo sheets
    • extra olive oil
    • sesame seeds for sprinkling

    Instructions

    1

    Place the sliced zucchini in a large pan lined with parchment paper and coat them with olive oil. Bake them in a preheated oven at 190o C air mode, for about 20 minutes, until they soften and golden. Leave them to cool a bit, chop them finely and put them in a large bowl.

    2

    Heat the olive oil in a pan and sauté the onions in it, until softened. Transfer them to the bowl.

    3

    Add the nuts, garlic, cumin, thyme, trachana, salt and pepper and mix well.

    4

    Coat a phylo sheet with olive oil and place another phylo on top of it and coat this on, as well, with olive oil. Fold them in half (ie fold the long side), and spread 3-4 tablespoons of the filling on the long side. Turn the edges inwards and fold into an elongated roll. Place them in a pan lined with parchment paper. Repeat until the rest of ingredients.

    5

    Coat the zucchini rolls with olive oil and sprinkle with sesame seeds.

    6

    Bake them in a preheated oven, at 200o C, for 40-45 minutes.

    Notes

    * For the vegan version see the introduction.

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