Zucchini Rolls recipe - ingredients, nutrition and when to eat it
Thin slices of zucchini are pan-fried, filled with tofu and vegetables, then rolled up. The tender zucchini pairs with the mild filling for an easy side dish.
Thin slices of zucchini are pan-fried, filled with tofu and vegetables, then rolled up. The tender zucchini pairs with the mild filling for an easy side dish. It’s a lovely way to add a fresh touch to lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 204.3g serving): 162.9 kcal · protein 8.1g · carbohydrate 8.9g · fat 11g · sodium 351.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the zucchini into wide, thin strips; if they’re too thin, they may tear when rolled.
Tips: Drain the tofu well so the filling holds together.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Tofu — 0.3 block
- Carrot — 0.2 pc
- Cooking oil — 1 tsp
- Salt — 0.2 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp