Fresh zucchini season is in full swing. I suggest making zucchini rolls with carrots and herbs, baked under egg and cheese filling. A hearty and tasty vegetable casserole to complement your homemade lunch or dinner.
Summary
| Cook Time | 1 hour 20 minutes |
| Total Time | 1 hour 20 minutes |
| Course | Baking |
| Servings (Default: 2) |
Ingredients
Ingredients- Zucchini – 1 pc.
- Olive oil – 1 tbsp
- Ground black pepper – to taste
- Salt to taste
For filling:
- Carrots – 1 pc.
- Fresh parsley – 1 bunch
- Fresh dill – 1 bunch
To fill:
- Chicken eggs – 3 pcs.
- Hard cheese – 70 g
- Sour cream – 50 g
- Salt to taste
- Ground black pepper – to taste
Print Recipe
Pin Recipe Instructions
- Cut the washed zucchini into thin slices along the entire length of the vegetable. Lightly salt, pepper, brush with olive oil. Fry for a couple of minutes in a grill pan or oven grill. The zucchini should soften.
- Chop the washed parsley and dill. Chop the carrots on a coarse grater or on a special grater for Korean carrots.
- To pour, mix eggs, grated cheese, sour cream. Season with spices to taste. Put chopped herbs on a slice of zucchini and some carrots on one side. Wrap with a roll. Place the squash rolls in a deep form.
- Fill with egg filling. Bake zucchini rolls with carrots and herbs until golden brown at 180 degrees, about 30-40 minutes. Baked zucchini rolls under egg and cheese filling are ready.
- Serve the zucchini casserole warm, with sour cream or other sauce.
Enjoy your meal!
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