Zucchini Roll
This easy zucchini roll is a light, flavorful dish that’s perfect for summer gatherings or a quick weekday lunch. Try it for your next picnic or potluck—it’s sure to impress with its fresh taste and versatility.
Equipment
- 1 Baking sheet
- 1 Grater
- 1 Kitchen towel
- 1 Spatula
Ingredients
For the Zucchini Roll:
- 4 cups grated zucchini about 600 g
- 1 tsp salt
- 2 large eggs
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour 70 g
- 2/3 cup grated Gouda cheese 60 g
For the Filling:
- 1 1/4 cups cottage cheese 300 g
- 1/2 red bell pepper finely chopped
- 1/4 tsp salt
- Optional: thinly sliced ham grated hard-boiled eggs, arugula, or other fillings of choice
Instructions
- Prep the zucchini: Grate the zucchini using a box grater or food processor, then sprinkle with 1 tsp salt. Let it sit for 10 minutes, then squeeze out excess water using a clean kitchen towel.
- Make the batter: In a large bowl, mix the drained zucchini with eggs, black pepper, and flour until combined. Fold in the grated Gouda cheese.
- Bake the roll: Spread the mixture evenly on a parchment-lined baking sheet (up to 16x12 inches). Bake at 350°F for 25-30 minutes, until set and lightly golden.
- Cool the roll: Remove the parchment paper immediately after baking, then wrap the roll in a damp kitchen towel. Let it cool for 1-2 hours.
- Add the filling: Spread the cottage cheese mixed with chopped bell pepper (and optional ingredients like ham or arugula) over the cooled roll. Roll it up tightly, slice, and serve.
Notes
- This roll tastes even better after chilling in the fridge for a few hours.
- Store leftovers in an airtight container in the fridge for up to 3 days.