Zucchini roll with tomatoes

My zucchini, peel and seeds. If we use young zucchini, then they just need to be washed. Grate the zucchini on a fine grater, salt. Leave for 10 minutes. During this time, the squash will release juice. The grated vegetable is lightly squeezed, the juice is drained.
Beat the eggs until smooth. We take the greens as desired and to taste. The spice of parsley and dill is suitable here. Fragrant basil will also be in place. Rinse the greens under water, dry and finely chop.
Combine zucchini with eggs and herbs, mix everything well. Mix the flour with soda and sift. Pour flour into the vegetable mass and mix the dough thoroughly.
Cover the baking sheet with parchment, which must be well lubricated with vegetable oil. You can use a silicone or Teflon mat. Pour out the dough and evenly level it with a spatula. The thickness of the squash layer should be no more than 1 cm.
Put the baking sheet in a preheated 180 degree oven for 15-20 minutes. The cake should be browned at the edges. It is important not to over-dry it. We take out the finished cake, let it cool down a little.
Meanwhile, we are preparing the filling. Grate the cheese on a coarse grater. Garlic is cleaned, washed, passed through a press. Combine the cheese with garlic and mayonnaise, mix. The cheese filling is evenly applied to the squash cake.
Tomatoes are washed, cut into thin circles or semicircles with a sharp knife. Tomatoes are better to take dense, fleshy, unripe, so that less juice is released from them. Put the tomato circles on the cheese layer.
Using parchment, gently twist the roll. Wrap it in plastic wrap and put it in the refrigerator for 1-1.5 hours. During this time, the roll will cool and condense.
Before serving, remove the film, cut the roll into portions. We serve a vegetable snack, garnished with finely chopped herbs.
Bon appetit!