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The roll is ideal as an appetizer for various occasions.
It can even serve as a main dish on warm summer days.
Zucchini roll is prepared mainly when the zucchini season begins in earnest, and they can be consumed throughout the summer.
There are many types, shapes and colors, but in my garden I grow an early variety of zucchini, the fruits of these zucchini are light green in color.
Zucchini have no smell and taste, but that is why they are used to prepare various delicious dishes, and it is possible to prepare delicacies from them.
I like to use young zucchini fruits, especially for this zucchini roll, I find that they contain the most nutrients, they also have very few seeds and are great for grating.
In addition to the fruit, the flower of the zucchini is also used, especially in Italian cuisine. Of course, zucchini rolls are often on my table.
Zucchini contain a large amount of water, but they are also rich in vitamins, the most important thing is that they are low-calorie and very quick and easy to prepare, like my recipe for stuffed zucchini roll, maybe that’s why they are so popular! Give it a try.
Preparation of the crust
Then we add the grated zucchini, which we will first drain well of the excess water, mix the flour with the baking powder, then add it too and gradually mix until the mass is even.
Filling the rolls