How to cook
Wash and grate the zucchini. Sprinkle with salt and leave for 20 minutes to drain. Then put them in cheesecloth and squeeze them very well so they're completely drained.
In a small pan, on baking paper, pour the mixture. Bake the roll until it's a golden color.
Set it aside to cool. Then turn it over, remove the paper and smear with the cream cheese.
Sprinkle with the remaining 1/4 yellow cheese and roll it up.