Rolls - always simple and fast. And their most important advantage is that it is a festive and beautiful appetizer that can be used to decorate any festive table.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In continuation of the zucchini menu, I want to tell you a delicious recipe for zucchini roll. I am sure that this recipe will add to your culinary collection of zucchini dishes. It is gratifying that this wonderful vegetable can delight us all summer, and until late autumn. At the same time, it can be prepared for future use - put in a cool dark place where it can lie before the New Year holidays.
Zucchini dough after baking turns out to be very tender and slightly moist. The roll just melts in your mouth. It is prepared quickly and from available products. You can choose any filling for the roll to your taste. I suggest using garlic cheese. However, fried mushrooms with onions, minced meat, liver pate are also suitable. However, here restrictions can only be in fantasy. You can serve the roll with sour cream, cream or on its own. [Justify] [/justify]
- Caloric content per 100 g - 137 kcal.
- Servings - 10
- Cooking time - 1 hour
Ingredients:
- Zucchini - 2 pcs.
- Tomato - 2 pcs.
- Processed cheese - 200 g
- Garlic - 3 cloves
- Mayonnaise - 100 g
- Flour - 5 tablespoons
- Egg - 2 pcs.
- Salt - 1 tsp or to taste
Making a squash dough roll
1. Wash the zucchini and pat dry with a paper towel. If it is young fruit, then use it whole. If already ripe, cut off the dense skin and remove large seeds.
2. Twist the zucchini in a meat grinder to make a homogeneous mass. You can also use a blender or food processor for this process. Tilt the zucchini mass on a sieve to drain excess liquid.
3. Then combine the squash puree with eggs, flour and salt.
4. Knead the dough until smooth.
5. Line a baking sheet with parchment, which a little grease with vegetable oil, and evenly distribute the courgette dough.
6. Heat the oven to 200 degrees and send the dough to bake for 30 minutes. The top of the cake should be slightly browned.
7. While the cake is baking, prepare the filling. Grate the melted cheese on a coarse grater. To make it easier to rub, pre-hold it in the freezer for 15 minutes. Peel the garlic and wash. Take the garlic.
8. Pass the garlic through a press and pour in the mayonnaise.
9. Stir the cheese until smooth to form a medium-thick mass. Do not put too much mayonnaise, otherwise the filling will turn out to be too liquid, and it will flow out of the roll.
10. Wash the tomatoes under running water, dry with a towel and cut into thin rings.
11. On the baked crust, apply a thin layer of cheese filling, spreading it over the entire surface.
12. Top with tomato rings. Their quantity can be very different according to your taste.
13. Gently roll the cake into a roll and wrap it with cling film so that it is slightly saturated and takes shape.
14. After that, unfold the cellophane roll, cut into portions 2-2.5 cm thick and serve.
See also a video recipe on how to cook a zucchini roll.
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