Zucchini roll in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make a zucchini roll in the oven? To begin, prepare the necessary ingredients according to the list. It’s better to start cooking with the crust. I used simple zucchini with pale green skin, but zucchini will do. Take large, choice eggs. If the eggs are small, you may need 4 pieces - check the consistency of the dough.

2. STEP 2

   

   Wash the zucchini thoroughly and dry. Grate on a coarse grater. Which zucchini is best? Choose young fruits with delicate skin. Wash them and peel them. It is not necessary to cut off very thin skin. If you are using more mature zucchini, cut off the rough skin and cut out the middle with the seeds. I had young zucchini, so I did not cut off the skin from them.

3. STEP 3

   

   Add 2 pinches of salt to the grated zucchini and stir. Leave for 10 minutes so that the zucchini releases its juice and becomes soft. Then drain the liquid. Squeeze excess moisture from zucchini.

4. STEP 4

   

   Add eggs and a pinch of salt to the grated zucchini and stir.

5. STEP 5

   

   Add sifted flour. You may need a little less or more flour, check the consistency. Read about the properties of flour in the article at the end of this recipe.

6. STEP 6

   

   Knead the dough like you would for pancakes. The dough should be thick, but fluid. If the dough is too runny, add flour.

7. STEP 7

   

   Cover a baking sheet with parchment and grease it with vegetable oil. To prevent the parchment from sticking to the dough, it must be siliconized. Pour the zucchini batter on top and smooth it out. Place the baking sheet in an oven preheated to 190°C and bake for about 15 minutes. The time indicated is approximate, check the operation of your equipment, it is important not to overdry! Read about the operation of ovens in a separate article at the end of the recipe.

8. STEP 8

   

   Immediately roll the finished zucchini cake into a roll along with the parchment on which it was baked. If the cake sticks to the parchment, sprinkle water on the paper when wrapping the roll so that it can come off easier later. Let the roll cool completely. Then unroll the roll and remove the parchment.

9. STEP 9

   

   While the cake is cooling, prepare the filling. The fattier and softer the cottage cheese, the tastier the roll will be. Cottage cheese in briquettes is ideal - it is quite moist, not lumpy, without hard grains. You can add chopped herbs and spices to the filling to taste. You can learn about the intricacies of choosing cottage cheese from an article on this topic. The link is at the end of the recipe.

10. STEP 10

    

    Shake off the brine from the cheese and grate it on a coarse grater. If your cheese is very salty, you don’t have to add salt. How to replace different types of cheeses is written in the article at the end of the recipe.

11. STEP 11

    

    Peel the bell pepper from seeds and stems and chop finely.

12. STEP 12

    

    In a bowl, mix cottage cheese, feta cheese, sour cream, bell pepper, pressed garlic and salt to taste.

13. STEP 13

    

    Spread the curd filling evenly onto the zucchini crust.

14. STEP 14

    

    Roll the cake into a tight roll again. Trim the edges of the roll if necessary. Place the roll in the refrigerator for 30 minutes.

15. STEP 15

    

    Place the zucchini roll on a plate, garnish with fresh herbs and cut into pieces. Bon appetit!

Comments on the recipe

Jiva Ananda

11.09.2023

4.8

Thank you! the recipe is amazing!