Zucchini roll stuffed with cottage cheese and olives

... from Katerina in Main dishes Visits 2313 15 June, 2022
My favourite zucchini roll, which is extremely easy to prepare, and the cottage cheese, cream cheese, olives and dill make it an even more irresistible spring-summer dish.

10 min preparation

25 min baking

200°C

4-6 servings

Description

My favourite zucchini roll, which is extremely easy to prepare, and the cottage cheese, cream cheese, olives and dill make it an even more irresistible spring-summer dish.


1 Peel the zucchini, grate them and squeeze the juice from them. Salt them with half a teaspoon of salt. Set them aside for about 10 minutes, then use cheesecloth, strainer or hand to drain very well.


2 In a bowl, beat the eggs. Add the zucchini, grated yellow cheese, salt and black pepper. Mix well.


3 Line a baking tray with paper measuring 37x44 cm. Pour the mixture into it and spread it with your hands or with a spatula so as to obtain a thin layer in the shape of a rectangle. Bake in a preheated 200-degree oven for about 25 minutes until they acquire a nice golden crust and leave it to cool.


4 Meanwhile, prepare the cream. Cut the dill and the olives into small pieces. Mix cottage cheese, cream cheese, olives, crushed garlic cloves, and dill in a bowl. Mix well.


5 Once the zucchini is cold, turn it upside down on a sheet of parchment paper and stuff it with the crema. The aim is for the part that is baked on top to be from the outer end of the roll. Let it sit in the fridge for about an hour then cut into slices and serve!

Comments

  • Всичко видяно и изпробвано е супер вкусно

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