Zucchini Roll
Total time from start to eating - 4 hours. Total cooking time - 1:30.
Ingredients
| — | Тиквички 800 грама (около 3 тиквички) |
| — | Яйца 3 броя |
| — | кисело мляко 3/4 чаена чаша |
| — | хлебна сода 1/2 чаена лъжица |
| — | Кашкавал 100 грама (може моцарела) |
| — | Брашно 7 супени лъжици |
| — | Извара 400 грама (филаделфия или маскарпоне) |
| — | Чесън 3 скилидки |
| — | 1/4 ч.ч кисело мляко |
| — | Копър 1/3 връзка |
| — | Филенце по избор - една тарелка нарязано - 400 гр (минимум половината да се пасира) |
Instructions
- The first step in the recipe for zucchini roll is preparing the products. Wash the zucchini, cut off both ends and grate them. Put the grated zucchini in a colander, sprinkle with 1 teaspoon of salt and stir well. Leave the salted zucchini for about 20 minutes so that the water separates.
- While the zucchini drain their water, beat 3/4 teacup of the yogurt together with the soda, add the eggs and beat again. To this liquid mixture add the flour and stir well with a whisk or fork. Once you get a homogeneous mixture, add the grated kashkaval. Finally squeeze the zucchini with your hands and add them to the mixture. Stir well. In a large tray, for example the oven tray, place baking paper on which you evenly pour the zucchini mixture. Bake in an oven preheated to 180 degrees for about 40 minutes until the base takes on a golden color.
- Once the zucchini base is baked, leave it to cool completely and carefully separate it from the baking paper. With a blender or kitchen robot blend the cottage cheese, garlic, dill, the remaining yogurt, half of the fillet and 1/2 teaspoon of salt until you get a smooth cream. Spread the cream evenly over the base (not too thick, so the base can be felt), lay the remaining fillet slices, then carefully roll it into a roll, which you leave for at least 30 minutes in the refrigerator.