There’s a moment in my kitchen, just after I’ve julienned a zucchini, where the air smells impossibly fresh and green. It was on one of those days, when I was craving something light yet satisfying, that I stumbled into creating these Zucchini Cottage Cheese Spring Rolls. I had a bounty of zucchini from the garden and a container of cottage cheese in the fridge, and the idea just clicked. What emerged were these incredibly fresh, crisp, and creamy rolls that felt like a hug for my insides. They’re not just a recipe; they’re my go-to for feeling nourished and happy, and I’m so excited to share that feeling with you.
Ingredients
- 2 large zucchini
- 1 cup cottage cheese
- ¼ cup fresh dill or basil
Now, let’s talk ingredients because these three simple stars need to shine. For the zucchini, go for large, firm ones. You’ll be making ribbons, and skinny zucchinis are frustrating to work with—trust me, I’ve tried. The cottage cheese is the creamy heart of this. Don’t be tempted to use a fat-free version here; the slight richness of 2% or 4% milkfat makes a huge difference in texture and satiety. As for the herbs, this is your flavor playground. I’ve made it both ways, and while dill gives a beautiful, bright, almost grassy note, basil brings a sweet, summery warmth. If you have it, a mix is divine. This is one place I beg you not to substitute dried herbs; the fresh greenery is non-negotiable for that burst of flavor.
Equipment Needed
- A sharp vegetable peeler or mandoline slicer
- A mixing bowl
- A clean kitchen towel or paper towels
- A cutting board
- A sharp knife
The right tools make this process a joy instead of a chore. A sharp Y-shaped vegetable peeler is my weapon of choice—it creates long, wide, perfect ribbons. I tried a mandoline once for ultra-thin slices, and while it worked, I found the zucchini became too fragile to roll nicely. The kitchen towel is your secret weapon for success. Zucchini holds a lot of water, and if you skip the step of salting and drying the ribbons, you’ll end up with soggy, watery rolls. I learned this the hard way! The bowl is for mixing your filling, and the knife is for finely chopping those gorgeous herbs.
Step-by-Step Instructions
First, we tackle the zucchini. Using your peeler, slice the zucchini lengthwise into long, wide ribbons. Stop when you hit the seedy core; those pieces don’t roll well. Lay the ribbons flat on the clean kitchen towel, sprinkle them very lightly with salt, and let them sit for about 10 minutes. This draws out excess moisture. Then, gently press another towel on top to blot them dry. I used to skip this, thinking it was a fussy step, but it’s the single biggest factor in getting a crisp, non-soggy roll. You’ll feel the difference in texture immediately.
While the zucchini rests, make the filling. In your bowl, combine the cottage cheese and your finely chopped fresh dill or basil. Give it a good mix until the herbs are evenly distributed. Here’s a tip I learned through trial and error: let this mixture sit for a few minutes itself. It allows the flavors to marry and the herbs to soften just slightly, which makes rolling easier. Taste it! This is the moment to add a tiny pinch of black pepper if you like, but I find the simplicity perfect as is.(See the next page below to continue…)