Zucchini roll
9 servings
45 minutes
Zucchini roll is a delicate and airy dish that impresses with its lightness and richness of flavors. Originating from Russian cuisine, it embodies the idea of simplicity and versatility, allowing for experimentation with fillings. The base is a zucchini crust soaked in a creamy sour cream mixture with dill. The filling of fresh vegetables and Adyghe cheese adds juiciness and softness to the roll, while baking makes it aromatic and golden. It is ideal as an appetizer or light dinner, especially in the summer season when zucchinis are abundant. Its pleasant texture, tender taste with herbal notes, and variation possibilities make this roll a favorite dish for culinary experiments.
1
Ingredients: 2 medium zucchinis, 2 tablespoons of semolina, 1 cup of flour, 120 ml of milk, 0.5 teaspoon of salt.
- Semolina: 2 tablespoons
- Wheat flour: 1 glass
- Milk: 120 ml
- Salt: pinch
2
For greasing the dough: 1 tablespoon of finely chopped dill, a pinch of baking soda, 100 g of mayonnaise, 100 g of sour cream.
- Dill: 1 tablespoon
- Baking soda: pinch
- Mayonnaise: 100 g
- Sour cream: 100 g
3
Filling: At your discretion) I made it from: carrot, asparagus, Adyghe cheese
4
Preparation: Make the filling. Grate the carrot and chop the asparagus. The asparagus can be marinated by adding soy sauce and spices, leaving it for 30 minutes. Fry it. Add salt.
5
Preheat the oven to 200 degrees, line the baking tray with parchment paper, and grease it with butter. (It's essential, otherwise our roll won't come off the paper... it will stick...)
6
We make the dough like this. Grate the zucchini on a fine grater, drain the excess juice, add semolina, milk, baking soda, flour, and dill, and mix (the dough should be like for pancakes). Spread the dough evenly on paper, bake until a firm crust forms on top and the edges are slightly browned.
- Semolina: 2 tablespoons
- Milk: 120 ml
- Baking soda: pinch
- Wheat flour: 1 glass
- Dill: 1 tablespoon
7
We make a sour cream mixture. In a bowl, add some chopped greens, salt, a little ground pepper, sour cream, and mayonnaise, then mix.
- Dill: 1 tablespoon
- Salt: pinch
- Mayonnaise: 100 g
- Sour cream: 100 g
8
When the crust is ready, take it out of the oven, immediately spread a little sour cream mixture on top, distribute the filling, sprinkle with grated Adyghe cheese, and coat with the remaining sour cream mixture.
- Sour cream: 100 g
- Mayonnaise: 100 g
9
Wrap the roll with parchment and leave it like that until it cools down a bit.
10
Enjoy your meal! The roll turns out very tasty, and you can experiment with the filling.
