How to cook
Clean the zucchini and finely grate them. Squeeze them with your hands to remove as much of their juice as possible. Pour the squeezed zucchini into a bowl.
Beat the eggs in a separate bowl and add them as well. Add salt, oil and the yellow cheese.
Stir and distribute the mixture in a rectangular baking pan, which we have previously covered with a sheet of baking paper. Smooth it out.
Bake at 390°F (200°C) for 25 minutes.
Leave it to cool and separate it from the paper.
In a bowl, crumble the white cheese and add the cottage cheese and mayonnaise. Stir and spread this mixture evenly over the zucchini base.
Roll it up and place in a large plate.
Decorate the top with cream cheese and sprinkle it with chopped dill.
Leave the keto zucchini roll to harden for 1-2 hours and you can put it in the fridge if you want.
Cut the delicious savory roll and serve it.