Zucchini Roll
8 servings
60 minutes
A great way to step away from the usual zucchini recipes and take a fresh look at this wonderful vegetable is this roll recipe. This easy-to-make roll will marry together ingredients that periodically appear in the refrigerator but never find a place for themselves. The strong union of cream cheese and fish has long been known to everyone, and zucchini adds a new twist to their relationship. You can add parsley and some green onions to the dill.
1
Wash the zucchini and grate them on a coarse grater without peeling.
- Baby courgettes: 600 g
2
Finely chop the onion and add it to the zucchini.
- Dill: 30 g
3
Salt the zucchini with onion and leave them for 10 minutes to release juice.
- Salt: to taste
4
Carefully squeeze out the juice and transfer the zucchini to a clean bowl.
5
Add flour, baking powder, eggs, salt, and pepper to the zucchini. Mix well.
- Wheat flour: 120 g
- Baking powder (raising agent): 1 teaspoon
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Line the baking tray with parchment paper and grease it with vegetable oil.
7
Spread the dough on parchment and send it to an oven preheated to 180 degrees for 20-25 minutes.
8
For the cream, mix cottage cheese, sour cream, garlic pressed through a press, salt, and pepper.
- Cream cheese (curd cheese spread): 200 g
- Sour cream: 300 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
9
Chop the dill very finely.
- Dill: 30 g
10
Remove the finished zucchini crust from the parchment. Spread cream on the crust, place fish on top, and sprinkle with dill.
- Lightly salted salmon: 200 g
- Dill: 30 g
11
Roll the cake into a roll and wrap it in plastic wrap. Place it in the fridge for an hour, after which it can be unwrapped, sliced, and served.
