Grate the zucchini, carrot, and potato. Place grated zucchini in a colander, sprinkle with salt, and let rest for 10 minutes to draw out moisture. Squeeze until dry for optimal crispiness.

In a large mixing bowl, combine drained zucchini, grated carrot, potato, cheese, minced garlic, fresh parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Stir until fully mixed.

Take small handfuls of the mixture and shape into small rolls using your hands.

Heat olive oil in a skillet over medium heat. Once hot, carefully place the rolls in the oil and fry for about 3-4 minutes on each side or until golden brown. Drain on paper towels.

In a separate bowl, combine sour cream, mayonnaise, chopped cucumber, and salt. Mix for a refreshing cucumber dip.

Serve the cheesy baked vegetable rolls hot, alongside the cucumber dip.