How To Cook Zucchini Roll Filled With Cream Cheese, Cottage Cheese, Garlic And Parsley - Recipe

Karen Lennox Author: Karen Lennox Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Zucchini Roll Filled With Cream Cheese, Cottage Cheese, Garlic And Parsley - Recipe

Learn how to cook "Zucchini roll stuffed with cream cheese, cottage cheese, garlic and parsley". Delicious recipe.

Required products :

  • 1 small zucchini
  • 1 onion
  • 2 eggs
  • 3 tablespoons cream (sour)
  • 100 grams of yellow cheese
  • 1/2 teaspoon flour
  • 1 equal teaspoon of baking soda
  • black pepper and salt

For the stuffing:

  • 150 grams of cottage cheese
  • 100 grams of melted cheese
  • 1-2 tablespoons mayonnaise
  • fresh dill and green garlic feathers if desired and to taste
  • pepper
  • left
  • 1/2 red and yellow peppers (sweet)
  • parsley leaves
  • oil

 

Method of preparation :

Grate the peeled zucchini.

Add the finely chopped onion and add salt. Allow the mixture to stand for 15 minutes.

Then drain the liquid and beat the eggs with the vegetables. Add the cream and baking soda.

Stir, add the sifted flour and coarsely grated cheese.

Season with black pepper and stir once more.

Cover the bottom of the appropriate shape with parchment. Grease the paper profusely. Spread the zucchini evenly on it, the layer should be about 0.5-1 cm. Arrange parsley leaves on the surface.

 

Bake the marshmallows in a preheated 180 degree oven for half an hour until lightly browned. Once cool, carefully remove the parchment, turning the base back.

 

Make the filling by mixing the cottage cheese with the sour cream.

Add the melted cheese and mayonnaise.

Mash with a fork, stirring at the same time, season and add chopped parsley.

Apply the mixture on the marsh and put two thin strips of fresh peppers at a distance of 10 centimeters between each pair.

Then carefully form a roll, wrap it in plastic wrap and refrigerate for 30-40 minutes.

When you take it out, cut it into pieces 2-3 cm wide.

 

Enjoy your meal!

 

 

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