This Zucchini Roll is a delightful and easy-to-prepare dish perfect for spring and summer. The combination of zucchini, eggs, and cheese creates a light and flavorful base, while the creamy filling made from cottage cheese, cream cheese, olives, and dill adds an irresistible touch.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (plus 1 hour chilling time)
Ingredients:
For the Zucchini Roll:
2 zucchini (550-600 g)
4 eggs
1 cup (100 g) yellow cheese (cheddar or mozzarella), grated
1/2 tsp salt
1/4 tsp black pepper
For the Cream Filling:
1 cup (220 g) cottage cheese
1/3 cup (50 g) cream cheese
15 pitted olives, chopped
3 cloves garlic, crushed
3-4 sprigs of dill, finely chopped
Directions:
Prepare the Zucchini:
Peel the zucchini, grate them, and squeeze out the juice. Sprinkle with 1/2 tsp of salt and set aside for about 10 minutes. Use a cheesecloth, strainer, or your hands to drain them very well.
Prepare the Roll Mixture:
In a bowl, beat the eggs. Add the drained zucchini, grated yellow cheese, remaining salt, and black pepper. Mix well.
Bake the Roll:
Line a baking tray (37×44 cm) with parchment paper. Pour the zucchini mixture into the tray and spread it into a thin, even layer in the shape of a rectangle. Bake in a preheated oven at 200°C (390°F) for about 25 minutes, or until golden brown. Let it cool completely.
Prepare the Cream Filling:
In a bowl, mix the cottage cheese, cream cheese, chopped olives, crushed garlic, and finely chopped dill. Combine well.
Assemble the Roll:
Once the zucchini layer is cool, turn it upside down on a sheet of parchment paper. Spread the cream filling evenly over the surface. Roll the zucchini layer gently into a log, ensuring the baked side is on the outside.
Chill and Serve:
Let the roll sit in the refrigerator for about an hour to firm up. Once chilled, cut into slices and serve.
Serving Suggestions:
Serve as a light lunch or dinner with a side salad.
Perfect as an appetizer or party dish.
Cooking Tips:
Make sure to drain the zucchini thoroughly to avoid a soggy roll.
Use a sharp knife to cut the roll into clean slices.
Add some lemon zest to the cream filling for a fresh twist.
Nutritional Benefits:
Zucchini is low in calories and high in vitamins A and C.
Cottage cheese and cream cheese provide protein and calcium.
Olives and dill add antioxidants and healthy fats.
Dietary Information:
This recipe is gluten-free.
Can be made vegetarian by ensuring the cheese is rennet-free.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Why You’ll Love This Recipe:
It’s easy to prepare and makes for an impressive presentation.
The combination of creamy and crunchy textures is delightful.
Perfect for using up fresh zucchini from the garden or market.
Conclusion:
Enjoy this refreshing and delicious Zucchini Roll with Cream Cheese and Olives. It’s a perfect dish for warm weather, offering a balance of flavors and textures that everyone will love. Happy cooking
