Summer this year turned out to be especially hot and you don't always want to eat hot food. therefore, I usually cook something that can be eaten cold, but at the same time satisfying and nutritious. And zucchini roll with meat filling in this case is a very suitable option. It can be served for lunch along with a vegetable salad, and as a snack, and even for breakfast, for those who need a good "refuel" in the morning.
For the dough, I rub the zucchini on a fine grater and squeeze it out of excess liquid well, add eggs and a little grated cheese.
Mix well and add herbs for color and flour, I use rice.
Add some dry garlic or spices if desired.
Pour the dough onto baking paper, which is best pre-greased with vegetable oil, even if it is of good quality. The dough must be well leveled and sent to bake in an oven preheated to 180 degrees for 30 minutes.
In the meantime, you can do the stuffing. For the filling in this recipe, I use minced chicken, to which I add the already fried onions. Onions must be fried well, but not until golden brown, the main thing is that they do not crunch and be completely ready.
In addition to onions, I add spices, salt and mix well. When the dough is ready, you need to take it out of the oven, turn it over onto another sheet of paper and carefully remove the paper on which the dough was baked. Next, put the minced meat on top and distribute it over the surface of the cake without reaching the edge a little, photo below:
Then tightly wrap the crust with the filling in a roll, cover it with baking paper and send it back to the oven for 20-30 minutes until the meat is ready.
After the roll is completely cooked, I let it cool completely.
I cut it into portions and send it in a container that I keep in the refrigerator.
Ingredients:
- Zucchini 500-600 grams
- Eggs 3-4 pcs
- Flour 4-5 tablespoons
- Cheese 50 grams
- Salt and spices to taste
- Baking powder
See also: Lazy zucchini and lavash pie
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