Zucchini roll with tomatoes and cheese

Summer vegetable roll with cheese and juicy tomatoes. During the summer squash season, I quite often cook such rolls with different fillings. But it is this option with tomatoes and cheese that is in special demand among us. After all, the roll turns out tender and juicy. This is a great snack option for any table.
JuliaAuthor avatar
The author of the recipe

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 8 g
Fats 29 % 7 g
Carbohydrates 38 % 9 g
134 kcal
GI: 33 / 0 / 67

Cooking method

Cooking time: 1 h

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

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