Keto Zucchini Roll

Nadia Galinova
Translated by
Nadia Galinova
Keto Zucchini Roll
Image: Kristian Aleksandrov
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21/03/2022
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Preparation
20 min.
Cooking
25 min.
Тotal
45 min.
Servings
4
"Fresh and very popular savory zucchini roll"

Ingredients

  • zucchini - 3 pcs.
  • eggs - 4 pcs.
  • oil - 1 tsp.
  • salt - 1 pinch
  • yellow cheese - 1.8 oz (50 g) grated
  • cottage cheese - 5.3 oz (150 g)
  • mayonnaise - 1 tbsp.
  • white cheese - 3.5 oz (100 g)
  • cream cheese - 4 tsp. (for decoration)
  • dill - for sprinkling
measures

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.

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