Zucchini roll with tomatoes

12 servings
2 hours 20 min

My courgette, peel off the skin and seeds. If we use young courgettes, then it is enough only to wash them. We rub courgette on a fine grater, salt. We leave it for 10 minutes. During this time, zucchini will release juice. We squeeze the grated vegetable slightly, drain the juice. Beat the eggs until homogeneous. We take greens at will and taste. The spice of parsley and dill will work here. Fragrant basil will also be in place. Rinse the greens under water, dry and finely chop. We combine zucchini with eggs and herbs, mix everything well. Mix flour with soda and sift. Pour flour into the vegetable mass and mix the dough thoroughly. We cover the baking sheet with parchment, which must be well lubricated with vegetable oil. You can use a silicone or Teflon mat. Pour out the dough and evenly level with a spatula. The thickness of the courgette layer should be no more than 1 cm. Put the tray in the oven preheated to 180 degrees for 15-20 minutes. The bark should brown around the edges. It is important not to dry it out. We take out the finished cake, let it cool a little. Meanwhile, we are preparing the filling. We rub cheese on a coarse grater. We peel garlic, mine, pass it through the press. Combine the cheese with garlic and mayonnaise, mix. Cheese filling is evenly applied to courgette cake. Cut my tomatoes, with a sharp knife, into thin circles or semicircles. It is better to take tomatoes dense, fleshy, unbearable, so that less juice is released from them. Put the circles of tomato on the cheese layer. Using parchment, gently twist the roll. Wrap it in cling film and put it in the refrigerator for 1-
1. 5 hours. During this time, the roll will cool and compact. Before serving, remove the film, cut the roll into portions. Serve a vegetable snack, garnishing with finely chopped greens. Enjoy your meal!