Composition / ingredients
Cooking method
To prepare the roll, wash the vegetables and herbs, dry them.
Peel the squash and seeds, grate on a fine grater. If the squash is young, then you can not peel it, since its skin is tender.
Add salt to the zucchini, leave for 10 minutes to release the juice. Squeeze out the juice.
Beat eggs until smooth, combine with zucchini.
Finely chop the parsley, add to the resulting mixture, mix.
Pour in the flour sifted with soda, mix until the lumps disappear.
It is very convenient to use a Teflon or silicone mat for baking the cake. If you use parchment, it is better to take it of good quality so that the cake is well separated from it.
Pour out the zucchini dough with a layer of no more than 1 cm, smooth it out.
Bake the cake in a preheated 180 degree oven for 15-20 minutes.
The top of the cake will remain pale. Readiness to look at the edges, if they are well browned, the cake is ready.
Remove the cake from the oven, cool slightly, separate from the baking base.
Chop the cheese on a coarse grater.
Tomatoes cut into thin circles or semicircles.
Sprinkle the still lukewarm squash cake evenly with grated cheese. Put the tomato slices on top.
Carefully roll up the roll, wrap with cling film and leave on the table until completely cooled. During this time, the cheese will melt a little.
Put the roll in the refrigerator for 2 hours. So it will be compacted and cut well.
Cut the finished roll into portions. Serve as a snack, garnished with fresh herbs.
Bon appetit!
To get a piquant taste, garlic passed through the press can be added to the filling. It must be mixed with grated cheese.
Any cheese will do: hard, melted, brine.
Tomatoes are better to take fleshy, dense, so that there is less juice in them.
From greens, you can also use dill, basil.
I like this recipe not only for its taste, but also for the ease and simplicity in cooking both vegetable cake and filling.
Surprisingly, children who do not really respect zucchini eat such a roll with pleasure. They ask to serve it with soup instead of bread, like sandwiches)).
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Zucchini - 23 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Cheese "Soviet" - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g