Zucchini Roll with Onions, Carrots and Cheese
by Editorial Staff
An easy-to-prepare seasonal zucchini snack.
Cook: 20 minutes
Servings: 8
Ingredients
- Zucchini – 800 g
- Bulb onions – 2 pcs.
- Carrots – 2 pcs.
- Eggs – 3 pcs.
- Hard cheese – 200 g
- Flour – about 1 cup (200 ml)
- Salt to taste
- Ground black pepper – to taste
- Dried garlic – to taste
- Dried Italian herbs – to taste
- Ground paprika – to taste
- Vegetable oil (for frying) – 2-3 tbsp
Directions
- We prepare all the necessary ingredients. We rub the cheese on a fine grater. If the zucchini is not young, peel and remove the seeds. Three zucchini on a coarse grater.
- Salt the zucchini and let it sit for 5-10 minutes. We turn on the oven. We set the temperature to 180 degrees.
- We squeeze the zucchini well from excess liquid, add eggs and flour, half of the grated cheese, spices. Knead the dough to a consistency similar to pancakes.
- Spread the squash dough on a baking sheet lined with oiled parchment or Teflon rug.
- We bake the zucchini cake for about 30 minutes at 180 degrees until golden brown. Cut the onion into small cubes. Three carrots on a grater.
- Fry the onions in a frying pan in vegetable oil until transparent. Then add the carrots to the pan.
- Fry the carrots until golden brown. Finally, add the remaining grated cheese. We mix.
- We take out the cake from the oven. We spread the filling on the cake, roll it into a roll, wrap it in foil and bake for another 15 minutes at 180 degrees.
Bon Appetit!
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