Grate the zucchini, carrot, and potato. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture.

In a large bowl, mix the drained zucchini, grated carrot, potato, cheese, garlic, parsley, eggs, black pepper, herbs, paprika, oatmeal, and flour until everything is well combined.

Take a small handful of the mixture and gently form it into rolls.

Heat olive oil in a skillet over medium heat. Fry the rolls for about 3-4 minutes on each side until golden brown.

In a small bowl, combine sour cream, mayonnaise, chopped cucumber, and a pinch of salt. Stir until smooth.

Enjoy your Cheesy Baked Vegetable Rolls hot out of the skillet with your cucumber dip.