Baked Squash Rolls with Egg and Cheese Filling

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.

Cook: 1 hour 20 minutes

Servings: 2

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

Directions

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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