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)

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

 

 

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