Basic(no skill needed) Zucchini Roll

A zucchini-flecked roll stuffed with a creamy and lightly spicy filling is a perfect summer snack. This oven-backed zucchini roll is simple and easy to make. It requires no time of preparation and is so delicious you’ll be tempted to eat the whole plate on your own! Tender and juicy zucchini roll melts in your mouth. You can surprise and please for your loves one with this yummy and beautifully decorated zucchini roll.

Why You Should Make Zucchini Roll

This is light refreshing appetizer. Quick and easy to make. Keto and Vegan friendly. No flour added. It is low on carbs and low in calories.

How To Cook Zucchini Roll

  • I start with preparing all of the ingredients that are necessary for this recipe. Here in the photo bellow you can see that I’ve got all of the ingredients required. Let’s begin.
  • Prepare zucchini mixture
  • Grate 2 zucchinis, salt them and leave for 10 minutes, then squeeze all of the liquid from zucchini.
  • If you wish to decorate the zucchini roll, cut 1 zucchini into slices as shown below.
  • Combine grated zucchini, mozzarella cheese, eggs, Italian seasoning, salt and pepper into a bowl. Stir it to combine, then spread it out on a baking dish lined with parchment paper, or a silicone baking mat. Put the round sliced zucchini on the top as shown below.
  • Preheat the oven for 350 °F and bake for 20-30 minutes.
  • Take it out of the oven and put the back side on the cooling rack, let it cool down.
  • Make filling
  • Mix cream cheese and heavy cream for 2 minutes then add dill and garlic. Spread it on baked zucchini mixture. If you wish, you can add tomato, as I did.
  • Roll it up with parchment pepper and put in the refrigerator for 1-2 hour.

Consider Sharing & Repining

If you enjoyed this recipe please feel free to pin this to your “healthy recipes” board. Leave a comment bellow if you liked this. Thanks!

Tips

  • You can put different filling as you like and every time enjoy different test!

Basic(no skill needed) Zucchini Roll

Recipe by Elena VoynovaCourse: Appetizers, Snacks, lunchCuisine: AmericanDifficulty: Easy
Servings

6-8

servings
Prep time

15

minutes
30

30

minutes
Total time

45

minutes

Ingredients

  • For zucchini mixture:

  • 2 zucchini (500 g)

  • 200 g cheese

  • 3 eggs

  • 1 tsp Italian seasoning

  • salt, pepper to test

  • 1 zucchini for decor (optional)

  • For filling:

  • 120 g cream cheese

  • 50 ml heavy cream

  • 1 glove of garlic

  • dill

Directions

  • Grate 2 zucchinis, salt them and leave them for 10 minutes, then squeeze all of the liquid from zucchini.
  • Combine grated zucchini, mozzarella cheese, eggs, Italian seasoning, salt and pepper in a bowl. Stir it to combine, then spread it out on a baking dish lined with parchment paper, or a silicone baking mat . Put the round sliced zucchini on the top as shown below.
  • Preheat the oven for 350 °F and bake for 20-30 minutes.
  • Take it out of the oven and put the back side on the cooling rack, let cool down.
  • Mix cream cheese and heavy cream for 2 minutes, then add dill and garlic. Spread it on baked zucchini mixture. If you wish, you can add tomato, as I did.
  • Roll it up with parchment pepper and put in the refrigerator for 1-2 hour.
  • Cut in to peaces and enjoy!

 

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