Zucchini Roll with Cottage Cheese Filling and Bell Pepper

Zucchini roll with curd-cheese filling and bell pepper is a bright and original appetizer that will decorate any table. Delicate squash dough is harmoniously combined with a filling of cottage cheese, cheese, and herbs. Thanks to the use of red and yellow bell peppers, the roll turns out to be incredibly bright and appetizing!

Cook: 2 hours

Servings: 4

Ingredients

For filling:

Cottage cheese – 150 g
Processed cheese – 90 g
Bulgarian red pepper – 0.5 pcs.
Bulgarian yellow pepper – 0.5 pcs.
Sour cream – 1 tbsp
Mayonnaise – 1 tbsp
Fresh dill – 3-5 branches
Green onion – 3-5 feathers
Salt to taste
Ground black pepper – to taste
Vegetable oil for greasing parchment – 1 tbsp

Directions

We prepare the necessary products. In the cooking process, you will also need cling film and parchment paper
We clean the zucchini and rub it on a coarse grater.
Peel the onion and cut it into small cubes.
Add the onion to the zucchini, salt and mix. We leave for 15 minutes.
We rub hard cheese on a coarse grater.
After 15 minutes, squeeze the grated zucchini and onions with your hands. Drain off excess juice.
We turn on the oven to heat up to 180 degrees.
Add two eggs and sour cream to the zucchini and onions.
We mix.
Add cheese, soda and sifted flour. Pepper.
We mix.
Cover the baking sheet with parchment paper and grease the paper with vegetable oil. Spread the dough evenly on a baking sheet. I have a baking sheet measuring 25×33 cm. We send it to the preheated oven for 25 minutes.
Cool the finished cake completely.
Rub the melted cheese on a coarse grater.
Grind the greens.
Add cottage cheese, sour cream, mayonnaise and chopped greens to the processed cheese. Pepper. We mix.
Peel the bell peppers and cut them into thin strips.
Remove the parchment paper from the squash crust.
Lubricate the cake with curd and cheese filling.
We spread two strips of bell pepper of different colors at a distance of 5-7 cm.
We turn off the roll.
We wrap the roll with cling film and send it to the refrigerator for 1 hour.
Cut the finished zucchini roll stuffed with cottage cheese, cheese, and sweet pepper into slices 1-2 cm each and serve.

Bon Appetit!

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