Zucchini roll
6 servings
60 minutes
Zucchini roll is an incredibly tender and aromatic dish that combines the lightness of a vegetable base with the richness of a meat filling. Its origin is linked to European cuisine, where baked rolls with various fillings are popular. Thanks to zucchini, the dough becomes soft and slightly moist, while the addition of sour cream and cheese gives it a creamy texture. The minced meat with coriander, garlic, and spices adds depth of flavor, making each piece juicy and appetizing. The roll is baked until golden brown, and the final topping makes it especially appealing. This roll is perfect for both everyday dinners and festive tables. It is easy to slice into portions, and the harmony of flavors makes it a true gastronomic find!
1
Peel the zucchini and grate it on a coarse grater.
- Zucchini: 1 kg
2
Add lightly beaten eggs, sour cream, baking soda, and flour.
- Chicken egg: 4 pieces
- Sour cream: 6 tablespoons
- Soda: 1 teaspoon
- Wheat flour: 2 glasss
3
Line the baking tray or mold with parchment paper, pour the batter evenly.
4
Bake in a preheated oven at 180°C for about 30 minutes until lightly browned.
5
Fry the minced meat (can be with onions), season with salt and pepper, and add ground coriander to taste.
- Ground beef: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Ground coriander: to taste
6
Prepare the filling: grate the cheese, add sour cream and garlic pressed through a press.
- Hard cheese: 200 g
- Sour cream: 6 tablespoons
- Garlic: 2 cloves
7
Take the cake out of the oven, separate it from the sheet. Brush it with the filling, leaving some for coating the top of the future roll.
8
Evenly distribute the minced meat on top.
9
Roll the roulade from the short side, shift it to the center of the sheet, and turn it so that the seam is on the bottom.
10
Add an egg to the remaining filling, mix well and brush the roll on top. Bake for another 15 minutes.
- Chicken egg: 4 pieces