Zucchini roll with mushrooms
8 servings
40 minutes
Zucchini roll with mushrooms is a refined dish of European cuisine, combining the tenderness of zucchini base and the rich aroma of mushroom filling. Its roots lie in the traditions of using seasonal vegetables and mushrooms, transforming simple ingredients into a culinary masterpiece. Light yet nutritious, it is perfect for cozy family dinners or festive gatherings. The flavor of the roll is harmonious—the delicate zucchini base complements the creamy mushroom mixture with hints of garlic and fresh herbs, while grated cheese adds zest. This roll can be served warm or chilled, making it versatile for any occasion. The simplicity of preparation combines with elegant presentation, turning ordinary ingredients into a masterpiece worthy of the finest restaurants.
1
Wash the zucchini, cut off the ends. Grate on a coarse or medium grater.
- Baby courgettes: 2 pieces
2
Separate the whites from the yolks. Add the yolks, salt, flour, and baking powder to the grated zucchini. Mix everything well until a uniform consistency is achieved.
- Chicken egg: 2 pieces
- Wheat flour: 250 g
- Baking powder (raising agent): 1 teaspoon
- Salt: to taste
3
Whisk the egg whites separately with a pinch of salt. Gradually add the whipped egg whites to the zucchini mixture, gently folding.
- Chicken egg: 2 pieces
4
Line the baking tray with parchment paper (you can even spray it with vegetable or olive oil to make it easier to separate the cake later), pour in the prepared batter, and level it. Place in an oven preheated to 180 degrees for 30-40 minutes. When the cake turns golden, you can take it out of the oven.
5
While the crust is baking, prepare the filling. Wash and dry the mushrooms. Cut the champignons into strips or cubes.
- Button mushrooms: 350 g
6
Finely chop the onion. Mince the garlic. Sauté the garlic, onion, and then the mushrooms in oil for about 5-10 minutes. Add cream. Simmer for another 5-7 minutes until the mixture thickens. Add salt and pepper to taste.
- Garlic: 3 cloves
- Ground black pepper: to taste
- Cream 25% fat: 200 ml
7
Carefully detach the finished cake layer from the paper, place it back, and roll it up. Let it cool a bit.
8
Grate the cheese on a fine grater. Wash and dry the herbs. Chop finely.
- Hard cheese: 50 g
- Fresh herbs: 1 bunch
9
Spread the mushroom filling on the cooled crust. Sprinkle grated cheese on top. The last layer is finely chopped dill and parsley.
10
Roll the dough while holding the edges with paper.
