Zucchini rolls with cottage cheese

Instructions

1. Grate the zucchini; Add salt and leave in a colander on a bowl. Then strain through cheesecloth or strainer or press between your palms to drain excess water.
2. Mix the eggs and cream cheese; transfer to the bowl with zucchini; add dill and pepper; Mix.
3. Prepare a 35x40 cm baking tray by covering it with baking paper and lightly greasing it with 1-2 tablespoons sunflower oil.
4. Pour the prepared mixture of zucchini into the pan. Bake in a preheated to 200 °C oven for 20-25 minutes, until golden.
5. Remove the pan and set aside until the crust cools. During this time, prepare the filling by mixing all the products.
6. Turn the cake over on clean baking paper and remove from the paper on which you baked the cake. Spread the filling evenly over the whole layer.
7. Roll the roll on the narrower side. If you want smaller bites convenient for the food box, start winding on both short sides to the center. Cut with a knife and wrap the two rolls with cling film and store in the refrigerator to tighten.
8. You can store them there for up to 1 week. Remove the foil and cut washers with a thickness of your choice, about 1.5 cm.
9. Serve as an appetizer, side dish or as a main in the Lunchbox.
10. Bon app!

• Servings : 2
• Ready in : 50 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Appetizers, Cheese and eggs, Finger foods, Vegetables and site dishes
• Ingredient : Cottage Cheese, Cream cheese, Dill, Eggs, Garlic, Ground black pepper, Salt, Zucchini