Zucchini Rolls with Cucumber and Cream Cheese Filling

Slice the zucchini lengthwise into 3-4 mm thick strips, dredge in flour, and let sit for 5 minutes.

Whisk the eggs with salt and pepper.

Heat a skillet with vegetable oil. Dip each zucchini slice into the egg mixture, then place in the skillet and fry on both sides until done. Transfer to paper towels.

Grate the cucumbers on a coarse grater, squeezing out any excess liquid if needed.

Finely chop the herbs and press the garlic.

Combine the cucumbers, herbs, garlic, and cream cheese, mix well, and season with salt if needed.

Place the filling onto a zucchini slice and roll it up.