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Print Recipe
Festive Zucchini Roll Recipe
If you like zucchini as much as I do, then you will also love this recipe! I will tell you more that it was liked very much even by my family, who do not share my love for zucchini. This is a great snack for a festive table!
Cook Time 40 minutes
Servings
Ingredients
Cake:
Filling:
Cook Time 40 minutes
Servings
Ingredients
Cake:
Filling:
Instructions
  1. Grate more than half of the zucchini on a coarse grater, cut the rest into slices, add salt and leave for 10 minutes.
    Grate more than half of the zucchini on a coarse grater, cut the rest into slices, add salt and leave for 10 minutes.
  2. Beat eggs with salt and pepper with a whisk.
    Beat eggs with salt and pepper with a whisk.
  3. Add the zucchini and cheese squeezed from the juice and mix.
    Add the zucchini and cheese squeezed from the juice and mix.
  4. From parchment paper in a 30x40 cm baking sheet, form a form with sides, grease with vegetable oil and pour out the zucchini dough. Put slices of zucchini on top. Bake at 180 degrees for about 20 minutes. The finished cake is turned over on a clean parchment, so that the zucchini circles are at the bottom, remove the parchment, cool.
    From parchment paper in a 30x40 cm baking sheet, form a form with sides, grease with vegetable oil and pour out the zucchini dough. Put slices of zucchini on top. Bake at 180 degrees for about 20 minutes. The finished cake is turned over on a clean parchment, so that the zucchini circles are at the bottom, remove the parchment, cool.
  5. Beat cheese with sour cream and salt, mix with garlic and herbs and grease the cake. Top with chicken fillet and tomato slices. Gently roll into a roll. Wrap in parchment and refrigerate for 1 hour.
    Beat cheese with sour cream and salt, mix with garlic and herbs and grease the cake. Top with chicken fillet and tomato slices. Gently roll into a roll. Wrap in parchment and refrigerate for 1 hour.
  6. The finished roll turned out to be very tender, cut and serve. Bon appetit!
    The finished roll turned out to be very tender, cut and serve. Bon appetit!

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