Grate the zucchini, carrot, and potato. Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess water.

In a large bowl, combine drained zucchini, grated carrot, potato, cheese, minced garlic, chopped parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix until well combined.

Take small handfuls of the mixture and shape into rolls, ensuring they are compact.

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

In a small bowl, mix sour cream, mayonnaise, chopped cucumber, and a pinch of salt for the dip.

Serve hot Cheesy Baked Vegetable Rolls immediately with cucumber dip on the side.