Ingredients
Zucchini layer:
- 2 pieces Zucchini
- 3 pieces Chicken eggs
- 3 tablespoons Sour cream
- 4 tablespoons Flour wheat / Flour
- 0,5 teaspoon Baking powder
- Salt to taste
- Black pepper to taste
Filling:
- 1 piece Onion
- 300 gram Champignons
- 4 pieces Green Onion
- 3 pieces Marinade cucumber
- 180 gram Cheese melted
- 2 tablespoons Vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- For the squash layer: grate the zucchini. Add a pinch of salt, mix, and let stand for 5 minutes.
- Carefully squeeze the zucchini from the liquid.
- Add to them eggs, sour cream, a pinch of salt and black pepper. Mix thoroughly. Add flour and baking powder. Stir.
- Cover the baking sheet with baking paper (my size is 29 x 33), grease with vegetable oil. Lay out the zucchini dough, evenly distributing it over the entire surface in an even layer.
- Send to bake in a preheated oven to 200 degrees until Golden for 25-30 minutes (we focus on the features of your oven). Remove the ready zucchini layer for the roll from the oven and let it cool.
- For filling: finely chop the onion. In a frying pan, heat the vegetable oil and fry until Golden.
- Finely chop the mushrooms.
- Add the onion to the pan and continue to fry, stirring constantly, for another 4-5 minutes. Remove from heat and allow to cool.
- Put the fried mushrooms in a bowl. Add chopped green onions and diced pickles.
- Grate the melted cheese. Add to the rest of the filling ingredients. Adjust the filling to taste with salt and season with black pepper.
- Mix the filling thoroughly.
- Put a uniform layer of filling on the zucchini layer.
- Roll it up.
- Wrap in plastic wrap and put in the refrigerator for 3-4 hours.
- Then cut the roll and serve!.
- Enjoy your meal!