Prepare the zucchini by grating it into a bowl and sprinkling with salt. Let it sit in a colander for 10 minutes to draw out moisture. Squeeze out excess water.

In a large mixing bowl, combine the zucchini, grated carrot, grated potato, and cheese. Add minced garlic, chopped parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix well and let it sit for 5 minutes.

Shape a small handful of the mixture into a roll, about the size of a golf ball, and repeat with the remaining mixture.

Heat olive oil in a large skillet over medium heat. Fry each roll for 3-4 minutes on each side until golden brown. Transfer to a paper towel-lined plate.

Prepare the dip by mixing sour cream, mayonnaise, chopped cucumber, and a pinch of salt.

Serve the Cheesy Baked Vegetable Rolls hot alongside the cucumber dip, garnished with parsley.