1. Prepare the Zucchini:

• Wash the zucchini thoroughly and slice them lengthwise into thin strips using a knife or mandoline slicer.
• Sprinkle the zucchini strips with salt and let them sit for about 10 minutes to draw out excess moisture.
• Pat the zucchini dry with a paper towel to remove any remaining liquid.

2. Prepare the Filling:

• In a mixing bowl, combine grated hard cheese, finely chopped tomato, chopped parsley, and minced garlic.
• Add sour cream and mix thoroughly until evenly combined.

3. Coat the Zucchini:

• Crack the eggs into a shallow bowl and whisk them until smooth.
• Place the flour in a separate shallow bowl.
• Dip each zucchini strip first into the flour, then into the whisked eggs, ensuring they are well-coated.

4. Fry the Zucchini:

• Heat vegetable oil in a large skillet over medium heat.
• Add the coated zucchini strips in batches and fry for about 2–3 minutes per side, or until golden brown and crispy.
• Transfer the fried zucchini to a plate lined with paper towels to drain excess oil.

5. Assemble the Rolls:

• Place a spoonful of the cheese and tomato filling at one end of each fried zucchini strip.
• Carefully roll up the zucchini strip, starting from the end with the filling.
• Use a toothpick to secure the rolls, if necessary.

6. Serve:

• Arrange the zucchini rolls on a serving platter.
• Garnish with chopped parsley and serve warm or at room temperature.