The appetizer is just a godsend! Today we are making a zucchini roll. This roll can be used as a base for various fillings. I make it with mushrooms, tomatoes, minced meat, carrots – the main thing is not to be afraid to experiment, because the recipe is proven and excellent. It always turns out delicious, simple and satisfying.

Cooking method:

Take 2 young zucchini, remove the tails and grate them on a coarse grater.

Place the grated zucchini in a bowl, add salt and leave for 10-15 minutes.

At this time, prepare the dough. Beat 3 eggs in a bowl, add salt and ground black pepper to taste, whisk lightly. Then add 2 tablespoons of sour cream and mix.

After 10 minutes, squeeze out excess juice from the zucchini and add them to the egg mixture.

Today I am making a roll only from zucchini, but you can replace one zucchini with an eggplant – it will also turn out very tasty.

Add 4 tablespoons of flour and knead the dough. Sometimes I add 5 tablespoons, focus on the consistency of the dough.

Bake the roll on a 30×40 cm baking tray. Line it with baking paper so that it does not slide, pour in some water and glue the sheet. Pour the dough onto the baking tray and distribute it evenly.

If you are not sure about the quality of the paper, grease it with vegetable oil.

Place the roll in a preheated oven at 190 degrees for 20-25 minutes.

While the zucchini crust is baking, prepare the filling. Add 3 cloves of garlic to the cream cheese through a garlic press and mix well.

To make it easier to spread the filling over the crust, remove the cheese from the refrigerator half an hour before cooking.

You will need tomatoes – I have small ones, I took 3 pieces. Cut them into thin slices.

For the greens, I chose fresh green basil. Dill, parsley or cilantro would also work. The greens can be added to the filling or dough as desired.

After 25 minutes, the zucchini crust is ready. Remove it from the oven and let it cool completely. Then carefully remove the baking paper and put the filling on this side.

Spread a thin layer of cream cheese with garlic. Then sprinkle with freshly chopped basil and lay out slices of tomatoes.

Roll it tightly, wrap it in cling film and put it in the refrigerator for 1 hour. Then cut it into pieces and serve.

The roll holds its shape perfectly, turns out juicy, tender and very tasty. This snack is also ideal for a holiday.