What to do when the vegetable box or garden is full of fully ripe zucchini again? Georgian-style vegan zucchini rolls could be the answer. Zucchini is cut into long slices, fried, filled with a spicy walnut paste and rolled up. Super simple, super easy and therefore a super recipe for processing large quantities of zucchini.
But why Georgian-Style zucchini rolls? The dish is based on a classic Georgian dish called Badrijani (or Badridschani). There, however, aubergine is stuffed with walnut. But we like the zucchini version at least as much, if not more. But shhh, please don’t tell the Georgians!
Vegan Zucchini Rolls (Georgian Style)
- 750 g zucchini
- 1/2 pomegranate
- Olive oil
- 150 g walnuts
- 2 cloves garlic
- 1 onion, small
- 1/2 tsp coriander powder
- 1/2 tsp fenugreek, alternatively fennel or light mustard seed
- 1/2 tsp. chili powder, alternatively paprika powder
- 1/2 tsp salt
- 1 hand cilantro, fresh
- 1 hand parsley, fresh
- 1 tbsp apple cider vinegar
- 100 ml water
- Cut or slice the zucchini(s) lengthwise into slices about 0.3 - 0.5 cm thick. Sauté in a pan with a dash of olive oil on each side over medium-high heat until brown. Remove and set aside on a plate.
- For the walnut paste, first peel and dice onion and garlic and sauté briefly with a dash of olive oil over medium heat. Blend both with the remaining ingredients in a food processor or in a tall container using a hand blender to make a paste.
- Now place 1 spoonful of walnut paste on one end of each fried zucchini slice and roll up from that side.
- Remove the seeds from the pomegranate. Serve the zucchini rolls sprinkled with the pomegranate seeds and some more cilantro, if desired. It goes well with white bread.
Song of the recipe:
Laid back sound for the summer by Irish artist Biig Piig
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)