How to cook
Peel the zucchini and cut them lengthwise, season them with salt and leave to drain. Bake them on both sides briefly on a party grill or grill.
In the pot, in which I will cook (in this case I used a fireproof pot), I greased the bottom and the walls with butter and sprinkle them with breadcrumbs.
At the bottom I put the baked zucchini, then I rolled up the rest into rolls and put them upright next to each other in the dish and then I added a little butter inside each roll.
Drizzle them with a mixture of egg whites and egg + crumbled white cheese + sour cream + dill + as much black pepper you desire and garlic granules.
First, I filled up the rolls with the mixture using a spoon, then I poured the rest of the mixture between them so that it is evenly distributed everywhere.
Grate generously some yellow cheese and bake the dish in a preheated oven until it's ready (I baked the dish under the lid of the fireproof pot).
Note: Of course, if you're cooking it in a larger pot, the proportions will be different. Above, I have describe the principle and method of preparation as well as the ingredients that you will adjust according to your portions and taste.
The oven-baked zucchini and white cheese appetizer is ready.