How to Make Zucchini Roll

One of my favorite foods is zucchini, and I’m always seeking new recipes for it. I recently learned how to create this zucchini roll, which caught my attention the moment I saw it and I knew I had to try it. It rapidly became my new go-to recipe for preserving zucchini since it has lovely aesthetics and delicious flavor.

This zucchini roll is actually incredibly easy to make and requires only a few simple ingredients. For the main component of the dish, which is baked in the oven, we simply need two medium zucchini, eggs, and any additional salt and pepper that you want. It is appropriate to mention that this recipe contains no flour, making it a great option for people seeking meals like these.

An Even Better Tasting Zucchini Roll with a Beautiful Appearance

The key to this roll’s trick is that just one zucchini is grated, while the other is sliced into thin slices. The top side of the mixture, which will be the exterior of this roll, should get the slices cut in a manner. Because of this, it will seem extremely lovely and alluring after being cooked, then filled with filling, and finally rolled up.

Ricotta, squeezed garlic, and either fresh or dried dill are used to make the filling. Dill can be omitted in such a scenario as I am aware that certain individuals dislike it. But I certainly advise using it if you don’t like its flavor. Dill will greatly enhance the flavor of this meal because it pairs so well with the somewhat bland taste of the zucchini. I wholeheartedly suggest this dish if you enjoy zucchini because you won’t be disappointed!

Print Recipe

Zucchini Roll

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Lunch

By queensrecipes

Prep Time: 25 minutes – Cooking Time: 20 minutes – Total Time: 45 minutes

Ingredients

• 2 medium-sized zucchini (about 250 g each)
• 7 eggs
• salt to taste
• pepper
• Stuffing:
• 250 g of ricotta
• 2 cloves of garlic
• 3 g of dried dill
• 3 g dried parsley
• salt and pepper to taste

Instructions

1

Wash and dry both zucchinis, then grate one on the smallest grater.

2

Crack the whole eggs into a large container, add salt and pepper, and mix them with a mixer.

3

Then add grated zucchini to them.

4

Cut the second zucchini into as thin rings as possible.

5

Cover the oven tray with baking paper, and pour the egg and zucchini mixture on it.

6

Spread the grated zucchini on the surface to get an even layer.

7

Then arrange the zucchini cut into rings on top.

8

Add a little salt once more.

9

It is baked in a heated oven at 200 degrees for 15 minutes.

10

Leave the baked zucchini in the oven to cool to room temperature.

11

Then cover them with new baking paper, and turn them over so that the zucchini rings are on the bottom side.

12

Carefully separate the paper on which the zucchini were baked from above.

13

While the zucchini is cooling, make the filling: mix the ricotta and dill, squeeze the garlic inside and add salt.

14

Spread the filling on the baked zucchini, and roll everything into a roll.

15

Secure the paper on both sides and put the roll in the fridge to cool for an hour before cutting and serving.

Enjoy!