When I first made this Zucchini roll last year, I was really skeptical because it didn’t contain a single spoonful of flour like the standard zucchini roll recipes. Well, I can tell you that cream cheese does the same thing, so it gets even tastier.
I challenge you to prepare it! You will get a rich taste and at the same time low-carb recipe. Super delicious!
Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Wash the zucchini well and peel them if you want. Grind them and let them drain well.
Put the eggs in a bowl.
Add the cream cheese.
Grate the yellow cheese in the bowl.
Add the spices, too. They are optional. I added dry herbs as I didn't have fresh ones, but fresh spices are always recommendable. You can also add 1 pinch of black pepper, 1-2 slices of crushed garlic or other spices to your taste.
Stir everything well until a homogeneous mixture is obtained.
It's time to add the zucchini. If they have not drained well, you can additionally squeeze them in your handfuls or in drainer.
Stir again.
On a wide and flat rectangular tray put baking paper or a teflon pad. Pour the mixture into the pan.
Bake the roll until golden for about 20 minutes without a fan at about 190 degrees.
After removing the roll from the oven and before taking it out of the tray, start arranging the filling. You can use whatever you like. I used smoked pork fillet. You can spread it with cream cheese, sprinkle with grated cheese or use another salami.
After arranging the fillets, grate the blue cheese.
Using the baking paper or the pad on which you have baked the roll, wind it carefully.
Transfer the zucchini roll to a larger tray or board, where it will be more comfortable for you to slice it.
Here's the finished roll. You can eat it as an appetizer or as a main course. It is delicious both warm and from the fridge. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Wash the zucchini well and peel them if you want. Grind them and let them drain well.
Put the eggs in a bowl.
Add the cream cheese.
Grate the yellow cheese in the bowl.
Add the spices, too. They are optional. I added dry herbs as I didn't have fresh ones, but fresh spices are always recommendable. You can also add 1 pinch of black pepper, 1-2 slices of crushed garlic or other spices to your taste.
Stir everything well until a homogeneous mixture is obtained.
It's time to add the zucchini. If they have not drained well, you can additionally squeeze them in your handfuls or in drainer.
Stir again.
On a wide and flat rectangular tray put baking paper or a teflon pad. Pour the mixture into the pan.
Bake the roll until golden for about 20 minutes without a fan at about 190 degrees.
After removing the roll from the oven and before taking it out of the tray, start arranging the filling. You can use whatever you like. I used smoked pork fillet. You can spread it with cream cheese, sprinkle with grated cheese or use another salami.
After arranging the fillets, grate the blue cheese.
Using the baking paper or the pad on which you have baked the roll, wind it carefully.
Transfer the zucchini roll to a larger tray or board, where it will be more comfortable for you to slice it.
Here's the finished roll. You can eat it as an appetizer or as a main course. It is delicious both warm and from the fridge. Bon appetit!
