Zucchini Roll with Onions, Carrots and Cheese

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

1. 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.

   

2. Salt the zucchini and let it sit for 5-10 minutes. We turn on the oven. We set the temperature to 180 degrees.
3. 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.

   

4. Spread the squash dough on a baking sheet lined with oiled parchment or Teflon rug.
5. 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.
6. Fry the onions in a frying pan in vegetable oil until transparent. Then add the carrots to the pan.
7. Fry the carrots until golden brown. Finally, add the remaining grated cheese. We mix.
8. 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!