How to cook
Stuffing: Mash the finely chopped garlic with a little salt. Add the chopped dill, juice and rind of 1/2 lemon, the olive oil and stir well with the cottage cheese. If needed, add more salt. Leave the filling in the fridge while you prepare the zucchini.
Cut the zucchini lengthwise into rectangles of the same size. Salt them and throw out the water they release. Dry with a towel.
Smear them with olive oil and bake on a grill pan or grill. Roll up the grilled zucchini into rolls with the filling and serve sprinkled with olive oil.
Decorate with dill and lemon slices. Enjoy!