Zucchini Roll with Cream Cheese and Olives

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)



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



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.



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.


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



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