Preheat your oven to 190°C (375°F).

Slice the zucchini into thin long strips using a mandoline or a sharp knife. Lay out the zucchini slices on a sheet of parchment paper greased with olive oil. Sprinkle with salt and let it sit for a while to release moisture.

In a bowl, whisk together the eggs, salt, pepper, and sour cream until smooth. Gradually add flour to achieve a slightly thick but pourable batter.

Pour the egg mixture over the zucchini strips on the parchment paper, ensuring an even coating.

Bake in the preheated oven for 20-25 minutes until the egg is set and slightly golden.

In a bowl, mix the cottage cheese, chopped parsley, minced garlic, additional sour cream, salt, and smoked paprika until well combined.

Once the zucchini base is baked, let it cool slightly. Spread the cottage cheese mixture evenly over the baked zucchini.

Place the sliced tomatoes and bell peppers evenly over the cottage cheese.

Carefully roll the zucchini from one end to the other, wrapping the filling inside.

Wrap the roll in the parchment paper and place it in the refrigerator for a few hours to set. This step is crucial for the roll to hold its shape.

Once chilled and set, slice the roll into pieces. Serve chilled or at room temperature as a delightful appetizer or light meal.