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 Zucchini and Mushroom Snack Roll Recipe
In the "zucchini" season, we will prepare a roll, decorating it with zucchini mugs and slices of mushrooms. You will get a delicious summer snack with a curd cheese filling, easy to prepare and, moreover, very cute.
Course Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Base:
Filling:
Course Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Base:
Filling:
Instructions
  1. Prepare the products. Will need two young zucchini, preferably one vegetable with a small diameter. Let's take the cheese that is in the refrigerator. Greens - to taste. For a more piquant taste, you can add a clove of garlic to the filling.
    Prepare the products. Will need two young zucchini, preferably one vegetable with a small diameter. Let's take the cheese that is in the refrigerator. Greens - to taste. For a more piquant taste, you can add a clove of garlic to the filling.
  2. First of all, will bake the base of the roll. Zucchini of small diameter cut in half. One half, without peeling, until set aside, and the other half and the second zucchini clean and grate on a large grater. Add a pinch of salt, mix and leave for 5 minutes. During this time, the salt will draw out the moisture. Press the grated pulp and pour out the liquid.
    First of all, will bake the base of the roll. Zucchini of small diameter cut in half. One half, without peeling, until set aside, and the other half and the second zucchini clean and grate on a large grater. Add a pinch of salt, mix and leave for 5 minutes. During this time, the salt will draw out the moisture. Press the grated pulp and pour out the liquid.
  3. In the prepared zucchini add cheese, grated on a large grater, eggs, spices. Mix everything. If the salt is not enough, add it. The amount of salt depends on the selected type of cheese.
    In the prepared zucchini add cheese, grated on a large grater, eggs, spices. Mix everything. If the salt is not enough, add it. The amount of salt depends on the selected type of cheese.
  4. Preheat the oven to 200-205°C. Cover the baking sheet (approximate size 25 X 35 cm) with baking parchment and put the zucchini mass. Level it out. Half of the zucchini cut into thin circles, mushrooms-thin slices. Arrange the pieces of zucchini and mushrooms on the surface of the zucchini mass in any order.
    Preheat the oven to 200-205°C. Cover the baking sheet (approximate size 25 X 35 cm) with baking parchment and put the zucchini mass. Level it out. Half of the zucchini cut into thin circles, mushrooms-thin slices. Arrange the pieces of zucchini and mushrooms on the surface of the zucchini mass in any order.
  5. Bake the base for about 20 minutes or until fully cooked. Cool the resulting layer in the form a little, and then tip it over on a clean parchment so that the pattern is at the bottom. For the filling, mix cottage cheese, chopped herbs, salt and spices.
    Bake the base for about 20 minutes or until fully cooked. Cool the resulting layer in the form a little, and then tip it over on a clean parchment so that the pattern is at the bottom. For the filling, mix cottage cheese, chopped herbs, salt and spices.
  6. Distribute the filling on the surface of the baked base.
    Distribute the filling on the surface of the baked base.
  7. Roll the roll. The base turned out to be plastic, so there should be no problems with folding.
    Roll the roll. The base turned out to be plastic, so there should be no problems with folding.
  8. Wrap the roll tightly in plastic wrap and put it in the refrigerator for a few hours or overnight. During this time, the snack will cool down, press a little, and the filling will harden, and the roll will keep its shape well when slicing.Before serving, release the roll from the film and cut into serving pieces about 1 cm thick.
    Wrap the roll tightly in plastic wrap and put it in the refrigerator for a few hours or overnight. During this time, the snack will cool down, press a little, and the filling will harden, and the roll will keep its shape well when slicing.Before serving, release the roll from the film and cut into serving pieces about 1 cm thick.
  9. The result is a tender roll both in consistency and taste. Bon Appetit!
    The result is a tender roll both in consistency and taste. Bon Appetit!
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