Step 1: Prepare the Zucchini Rolls

1. Grate the Zucchini and Onion

   • Wash the zucchinis and peel the onion.
   • Grate the zucchinis and onion into a large bowl. Squeeze out excess liquid to ensure the batter is not too runny.

2. Make the Batter

   • In a separate bowl, beat the eggs.
   • Add the grated zucchini and onion, flour, salt, and black pepper. Stir until smooth.

3. Cook the Zucchini Batter

   • Heat 1 tablespoon of oil in a large skillet over medium heat.
   • Drop spoonfuls of the batter into the skillet, spreading them into thin, round pancakes.
   • Cook for 2-3 minutes per side, or until golden brown.
   • Remove and drain on paper towels. Repeat with the remaining batter, adding more oil as needed.

Step 2: Prepare the Fillings

1. Filling 1: Meat or Ham

   • Combine shredded meat or ham, minced garlic, and mayonnaise in a bowl.
   • Season with salt and pepper to taste. Mix well until creamy.

2. Filling 2: Egg

   • In another bowl, mix the chopped boiled eggs, minced garlic, and mayonnaise.
   • Add salt and pepper to taste. Stir until smooth.

3. Filling 3: Carrot and Cheese

   • Mix grated carrot, grated cheese, minced garlic, and mayonnaise in a bowl.
   • Season with salt and pepper to taste. Combine well.

Step 3: Assemble the Zucchini Rolls

1. Fill and Roll

   • Take a cooked zucchini pancake and place a spoonful of your chosen filling in the center.
   • Roll the zucchini tightly around the filling. Secure with a toothpick if necessary.

2. Repeat

   • Alternate between the three fillings for variety. Continue until all the zucchini pancakes are used.

Step 4: Serve the Zucchini Rolls

1. Arrange on a Platter
   • Place the zucchini rolls neatly on a serving platter.
   • Serve chilled or at room temperature as a snack, appetizer, or side dish.