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Stuffed zucchini roll

Follow us on our journey from field to table

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  • 2
  • 40 min
  • 180 °C
  • Medium
  • Serves 6
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Ingredients

Zuchini 1 piece 1 bigger
Eggs 4
Flour 4 spoons large tablespoons
Baking powder 0,5 piece half a piece
Salt 1 teaspoon a small spoon
Cheese 100 g feta cheese
Sour cream 2 to 3 spoons best "Moja kravica"
Ham Optional
Pickles 3 to 4 piec

Ideas for serving

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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.

Features:
  • Salty
  • Sour
Cuisine:

Ingredients

Directions

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Zucchini Roll with Filling – Our Journey through Flavors, Colors, and Scents, from Field to Table

When I think of a stuffed zucchini roll, my heart flutters with joy. This dish takes me back to my childhood when my parents spent every weekend in the garden, picking the finest zucchinis that later became part of our meals. The aroma of freshly baked zucchinis fills the house like an invitation to enjoy a meal together at the table. When preparing a stuffed zucchini roll with cheese, I feel like I’m creating a true little masterpiece.

I always strive to choose the most beautiful zucchinis, ones that look like they’ve just arrived from the farm. As I select them, I imagine all the ways these ingredients will come together in a wonderful harmony of flavors. When I add ham and cheese, I create the perfect zucchini roll with ham and cheese that brings joy not only to me but to everyone who will enjoy this specialty!

Preparing the Stuffed Zucchini Roll – Magic in the Kitchen

When all the ingredients are gathered, I move on to preparation. Slicing the zucchinis into thin pieces requires a bit of skill, but each time I feel like a true chef on a grand stage. I take the eggs, flour, and baking powder, and as I mix, I feel as though I’m crafting an elixir that will bring this savory zucchini roll to life. Each spoonful, each addition, brings a little magic with it.

Baking – The Moment of Excitement

When I put everything in the oven, the tension rises. I feel like I’m at a premiere, eagerly awaiting the final applause. As the roll bakes, the kitchen fills with delightful aromas that entice all the household members. And when I finally open the oven, my heart leaps – the golden-brown, juicy stuffed zucchini roll is ready to be served!


Main Ingredients

For making the stuffed zucchini roll, I rely on fresh and quality ingredients that enrich every bite. Here are some key components:

  • Zucchini – Juicy and full of flavor, the main part of this dish.
  • Eggs – They provide structure and richness.
  • Cheese – A creamy addition that makes everything perfect.
  • Ham – An additional layer of flavor that enriches the roll.
  • Sour Cream – Adds extra juiciness and a mild acidity that completes the dish.

For more about young cheese, check out our post:


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Steps

1
Done
10 min

Preparation

First, peel the zucchini, grate it, then add a teaspoon of salt, mix and let it stand so that the zucchini can release excess water.

2
Done
10 min

Preparing eggs

Then separate the egg white from the yolk, beat the egg white into a solid mass.
When the mass has become solid, add the egg yolks, then beat them, the mass will be foamy.

3
Done
15 min

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.
When the mass is equal, put baking paper in a large pan and spread the mass evenly, heat the oven before baking and bake the crust at 180 degrees for about 15 to 20 minutes.

4
Done
1 min

Crust curling

When the crust is ready, wet the cloth with cold water and then roll it together with the baking pepper.

5
Done
4 min

Filling the rolls

Mix cheese and sour cream with a mixer, then add grated ham and finely chopped pickles.
Combine the mass and fill the cold crust.
When you have distributed the mass evenly, roll it into a roll and leave it for a couple of hours to rest in the fridge.

6
Done

Serving

With tomatoes and a little parsley, it's excellent.
You can also serve it with yogurt -you won't go wrong.
Very tasty, simple - give it a try.

Maja

Maja

The flame of my passion burns both for the art of gastronomy and for the written word. Break up the delicious salmon with the tines of the utensil. Then take the previously preserved potatoes and round ovals and cleanly cut them in half with a horizontal slice.

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