Juicy Squash Roll with Mushroom Filling
by Editorial Staff
A zucchini dough roll with a juicy mushroom filling is easy to prepare, but you get a delicate and tasty dish, especially when chilled.
Ingredients
- Zucchini – 700 g
- Bulb onions – 1 pc.
- Eggs – 3 pcs.
- Flour – 150-200 g
- Sour cream – 50 g
- Baking powder – 1 teaspoon.
- Salt to taste
- Pepper to taste
For filling:
- Champignons – 300 g
- Bulb onions – 1 pc.
- Sour cream – 150 g
- Water – 50 ml
- Flour – 1 tbsp
- Salt to taste
- Pepper to taste
Additionally:
- Vegetable oil (for greasing the baking sheet)
- Fresh parsley (for garnish)
Directions
- Pass the peeled zucchini together with onions through a meat grinder or grate.
- Add yolks, sour cream, salt, and pepper. Mix.
- Combine the squash with sifted flour and baking powder.
(The amount of flour may vary, it all depends on the juiciness of the zucchini.) - Add egg whites, beaten in dense foam.
- Grease the parchment with oil, spread the parsley leaves over it, and pour the dough on top.
- Bake in a preheated oven at 180 degrees for about 30 minutes. Allow cooling without rolling.
The squash dough may turn out to be moist but will become the desired consistency when it cools. - The filling for the zucchini roll can be anything – everything that you have in the refrigerator.
Let’s prepare the mushroom filling. First, you need to fry the onion, diced in vegetable oil, until golden brown. - Add mushrooms to the onion. Fry until the moisture evaporates for 7-10 minutes, season with salt and pepper.
- Add flour and stir.
- Add sour cream.
- Pour in water, bringing the filling to the desired consistency so that it does not spread. Simmer mushrooms with sour cream for another 5 minutes. Cool slightly.
- Spread the mushroom filling over the cooled zucchini dough, leaving 1/4 of it free.
- Roll up. Allow to cool completely – cold zucchini roll is much tastier.
- Zucchini roll with mushroom filling is ready.
Bon Appetit!
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