Summer is the season for zucchini, of which they just don’t cook. Among my favorite zucchini recipes is zucchini roll. Cooking it is not difficult, but how delicious it turns out. The filling can be made to your taste: vegetable, mushroom, cottage cheese. I have with curd cheese, herbs and garlic.
Coarsely grate the zucchini, salt, let stand for 10 minutes. Drain the juice that stands out, squeeze well.
Add yolks, sour cream, flour with baking powder to the squash mass, pepper, if necessary, add salt.
Whisk the whites into a stable foam, gently fold into the zucchini mass in three or four doses, gently mixing from the bottom up.
Cover a baking sheet with baking paper, grease it ALWAYS with vegetable oil, spread parsley leaves on paper for decoration (you can do without decoration). Here you need paper of good quality to which nothing sticks and be sure to additionally lubricate it with oil. Tray size 29/35 cm.
Pour the dough gently onto a baking sheet so as not to bring down the drawing from the parsley leaves. Flatten the dough over the surface. Bake in an oven preheated to 180 degrees for 15-20 minutes. Remove the cake from the oven, put it on a towel (dry) with paper, leave to cool, about 30 minutes.
While the zucchini is cooling, prepare the filling. Mix curd cheese with any finely chopped herbs, finely chopped garlic, beat everything with a blender. If the cheese is not salty, salt to taste.
Carefully separate the paper from the cake, grease the cake with the filling. Roll up the roll and refrigerate for 2-3 hours for impregnation, during which time the roll will become tender. Enjoy your meal!