Ingredients:

• 2 medium size zucchini, about 1.5lb in total
• 1 pack of cream cheese (8oz)
• 2 garlic cloves
• 1 tablespoon of sour cream
• Small bunch of fresh dill
• Small bunch of fresh parsley
• Ground black pepper to taste
• Salt to taste
• Olive oil for frying
• 
  Tools:
  Paper towels
• Mandoline slicer
• Toothpicks

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Cut off stems from zucchini and slice them lengthwise into stripes. I used setting a bit thicker than thinnest on my mandoline:

   

3. Salt each slice of zucchini generously from each side and arrange them all on a plate. Set aside for 15-20 mins. They will produce juice, so use big enough plate to make sure it will not overflow:

   

4. In a mixing bowl mash cream cheese with a fork a bit to soften it up:

   

5. Add chopped dill and parsley:

   

6. Press garlic:

   

7. Season with salt and pepper to taste:

   

8. And mix:

   

9. Rinse zucchini stripes of salt in cold water, pat them dry with paper towels.
10. Warm up skillet with olive oil. Fry each slice from both sides until colored:

    

11. Move cooked zucchini to a paper towel to remove excess of oil:

    

12. When zucchini slices are cooled down to room temperature, it is time to assemble rolls:
    

    

    

    

    
    
13. Repeat with all zucchini slices:

    

14. And serve as appetizer: