Peel the zucchini from the skin and seeds, grate it, put it on a plate and add a little salt. Leave for 10 minutes, until the juice is released.
600 grams is without skin and seeds.
Then squeeze the grated zucchini from the juice in parts.
Add grated potatoes, flour, egg, dry garlic and favorite dry herbs or other spices.
Flour may need more or less, it all depends on the humidity and size of the products.
But do not clog the dough with flour, it is better to squeeze the zucchini well from the juice.
Fry the pancakes on moderate heat on both sides until ready. The dough is quite thick, I spread it with a spoon and spread it on the pancake, giving a round shape.
In this way, fry the pancakes from all the dough.
Grate the cheese, chop the chili and garlic. Prepare the filling for the roll by mixing the prepared ingredients with mayonnaise.
The specified number of ingredients for the filling I indicated about one roll.
Grease the zucchini pancake with the filling. In the middle, put sweet pepper, cut into strips.
Carefully twist the roll, wrap it in plastic wrap, secure the ends and send it to the microwave for 20-30 seconds. We need the cheese to melt.
Then send the roll to the refrigerator to cool. The cheese will cool down and secure the edges of the roll. When slicing, the slices will not unfold and will lie nicely on the plate.
These rolls will lie perfectly in the film in the refrigerator for a couple of days.
The photo shows a cut from a single roll.