Summer Vegetable Zucchini Roll

by Editorial Staff

Delicate and juicy vegetable roll made from squash dough. In the season of summer vegetables – an excellent light snack for both everyday and festive meals!

Cook: 1 hour

Servings: 8

Ingredients

  • Zucchini – 2 Pieces
  • Egg – 3 Pieces
  • Flour – 1 Glass
  • Baking Dough – 1 Teaspoon
  • Carrots – 1-2 Pieces
  • Sweet pepper – 1 Piece
  • Onions – 1-2 Pieces
  • Tomato – 1 Piece
  • Hard cheese – 50 grams
  • Cottage cheese – 100 grams
  • Greens – To taste
  • Salt – To taste
  • Vegetable oil – To taste

Directions

  1. Prepare all ingredients.
  2. Grate the zucchini directly with the peel on a coarse grater, squeeze well and transfer to a deep bowl.
  3. Add coarsely grated onion, flour, baking powder, salt to taste, dill and egg yolks.
  4. Stir.
  5. Add whites separately whipped with a pinch of salt.
  6. Stir gently again and pour the dough onto a parchment-lined and oiled baking sheet.
  7. Bake at 200 degrees for about 30 minutes.
  8. Put the finished dough paper down on a wet towel and let cool, while preparing the filling. To do this, chop the onions, carrots, peppers and tomatoes at random.
  9. Fry vegetables until tender. Add salt at the end to taste.
  10. Let the filling cool. Then add finely grated cheese, chopped dill or any other fresh herbs and cottage cheese.
  11. Stir.
  12. Turn the cooled dough upside down and carefully peel it off. Spread the vegetable filling evenly on top.
  13. Roll up the roll.
  14. Cut the roll into portions with a sharp knife and serve.
Bon Appetit!

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