When I first cooked this Zucchini Roll, I was really skeptical because it didn’t even contain a spoonful of flour like standard recipes. Well, I can tell you that the cream cheese does the same job, and even tastes better. And thus we get a delicious, low-carb recipe.
Some of my friends have already prepared it and sent me pictures. They even used other spices and other stuffing. It always tastes great! You can’t go wrong!
I challenge you to prepare it! Come on, show me your pictures too!
Bon appetit!
INGREDIENTS:
5 eggs 4 medium-sized zucchini 250 g cream cheese 150 g shredded yellow cheese 1 pinch dry dill (fresh dill recommended) 1 pinch dry parsley (fresh parsley recommended) 200 g smoked fillet of your choice (I used pork) 100 g cheese of your choice (I used blue cheese) 2 cloves finely chopped garlic (optional)
Prep Time10 minsCook Time40 minsTotal Time50 mins
DIRECTIONS:
1Wash the zucchini well and peel them if you want. Grind them and let them drain well.
2Put the eggs in a bowl.
3Add the cream cheese.
4Grate the yellow cheese in the bowl.
5Add 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.
6Stir everything well until a homogeneous mixture is obtained.
7It's time to add the zucchini. If they have not drained well, you can additionally squeeze them in your handfuls or in drainer.
8Stir again.
9On a wide and flat rectangular tray put baking paper or a teflon pad. Pour the mixture into the pan.
10Bake the roll until golden for about 20 minutes without a fan at about 190 degrees.
11After 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.
12After arranging the fillets, grate the blue cheese.
13Using the baking paper or the pad on which you have baked the roll, wind it carefully.
14Transfer the zucchini roll to a larger tray or board, where it will be more comfortable for you to slice it.
15Here'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
5 eggs 4 medium-sized zucchini 250 g cream cheese 150 g shredded yellow cheese 1 pinch dry dill (fresh dill recommended) 1 pinch dry parsley (fresh parsley recommended) 200 g smoked fillet of your choice (I used pork) 100 g cheese of your choice (I used blue cheese) 2 cloves finely chopped garlic (optional)Directions
1Wash the zucchini well and peel them if you want. Grind them and let them drain well.
2Put the eggs in a bowl.
3Add the cream cheese.
4Grate the yellow cheese in the bowl.
5Add 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.
6Stir everything well until a homogeneous mixture is obtained.
7It's time to add the zucchini. If they have not drained well, you can additionally squeeze them in your handfuls or in drainer.
8Stir again.
9On a wide and flat rectangular tray put baking paper or a teflon pad. Pour the mixture into the pan.
10Bake the roll until golden for about 20 minutes without a fan at about 190 degrees.
11After 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.
12After arranging the fillets, grate the blue cheese.
13Using the baking paper or the pad on which you have baked the roll, wind it carefully.
14Transfer the zucchini roll to a larger tray or board, where it will be more comfortable for you to slice it.
15Here'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!
