Zucchini roll in the oven

8 servings
1 hour 30 min

How to make a roll from courgettes in the oven? First, prepare the necessary ingredients according to the list. It is better to start cooking with bark. I have simple courgettes with pale green skin, but zucchini will also work. Take large selected eggs. If the eggs are small, you may need 4 pieces - see the consistency of the dough.

Wash the courgettes thoroughly, dry. Grate over a coarse grater. Which squash will work best? Choose young fruits with a delicate skin. Wash them and peel them. It is not necessary to cut a very thin skin. If using more mature courgettes, cut off the coarse skin and cut out the seed middle. I had young squash, so I didn't cut the skin off them.

Pour 2 pinches of salt into the grated courgettes and stir. Leave for 10 minutes to let the courgettes juice and turn soft. Then drain the liquid. Squeeze the squash from excess moisture.

Add the eggs and a pinch of salt to the grated courgettes and stir.

Pour in the sifted flour.

Knead the dough like a fritter. The dough should be thick, but fluid. If the dough is too thin, add more flour.

Cover the baking sheet with parchment and brush it with vegetable oil. To prevent parchment from sticking to the dough, it must be siliconized. Pour the courgette dough over the top and flatten. Place the tray in the oven preheated to 190 ° C for 15 minutes. Make sure that the cake does not dry out and burn.

Immediately roll the ready-made courgette cake with the roll along with the parchment on which it was baked. If the cake is stuck to the parchment, when wrapping the roll, sprinkle water on paper so that later it lags off more easily. Let the roll cool completely. Then expand the roll, remove the parchment.

While the corge cools, prepare the filling. The fatter and softer the cottage cheese, the tastier the roll will be. Cottage cheese in briquettes is ideal - it is quite wet, not lumpy, without hard grains. You can supplement the filling with crushed herbs and spices to taste.

Brush off the brine and grate over a coarse grater. If your brynza is very salty, you may not add salt.

Peel the bell peppers from the seeds and stalks and finely chop.

In a bowl, mix the curd, brynza, sour cream, bell pepper, garlic passed through the press and salt to taste.

Apply the curd filling evenly on the courgette cake.

Twist the cake again with a tight roll. If necessary, level the edges of the roll. Put the roll in the fridge for 30 minutes.

Put the courgette roll on a dish, garnish with fresh herbs and cut into pieces. Enjoy your meal!