This Zucchini Roll is a delightful, easy-to-make dish that’s perfect for warm weather. It combines tender zucchini with a creamy, flavorful filling for a light yet satisfying meal. Ideal as a lunch, dinner, or appetizer, it’s sure to impress with its fresh and vibrant flavors. Plus, it’s simple to prepare and a great way to use up seasonal zucchini!
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus 1 hour chilling time)
Ingredients:
- For the Zucchini Roll:
- 2 zucchini (550-600 g), peeled and grated
- 4 eggs
- 1 cup (100 g) yellow cheese (cheddar or mozzarella), grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Cream Filling:
- 1 cup (220 g) cottage cheese
- 1/3 cup (50 g) cream cheese
- 15 pitted olives, chopped
- 3 cloves garlic, crushed
- 3-4 sprigs of dill, finely chopped
Directions:
- Prepare the Zucchini:
- Peel, grate, and drain zucchini well. Sprinkle with 1/2 tsp salt and set aside for 10 minutes. Use a cheesecloth or strainer to remove excess moisture.
- Prepare the Roll Mixture:
- Beat the eggs in a bowl. Mix in the drained zucchini, grated cheese, remaining salt, and black pepper until well combined.
- Bake the Roll:
- Line a 37×44 cm baking tray with parchment paper. Pour the zucchini mixture into the tray, spreading it into a thin, even layer. Bake in a preheated oven at 200°C (390°F) for 25 minutes or until golden brown. Allow to cool completely.
- Prepare the Cream Filling:
- In a bowl, mix cottage cheese, cream cheese, chopped olives, crushed garlic, and finely chopped dill until smooth.
- Assemble the Roll:
- Once the zucchini layer is cooled, turn it upside down on a sheet of parchment paper. Spread the cream filling evenly over the surface. Roll the zucchini layer gently into a log, ensuring the baked side is on the outside. Chill in the refrigerator for about 1 hour, then cut into slices and serve.
Serving Suggestions:
- Serve as a light lunch or dinner with a side salad.
- Perfect as an appetizer or party dish.
Cooking Tips:
- Drain zucchini thoroughly to avoid a soggy roll.
- Use a sharp knife to cut the roll into clean slices.
- Add lemon zest to the cream filling for a fresh twist.
Nutritional Benefits:
- Zucchini is low in calories and high in vitamins A and C.
- Cottage cheese and cream cheese provide protein and calcium.
- Olives and dill add antioxidants and healthy fats.
Dietary Information:
- This recipe is gluten-free.
- Can be made vegetarian by ensuring the cheese is rennet-free.
Nutritional Facts:
- Per Serving: Approximately 180 calories, 12g protein, 8g fat, 10g carbs.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Why You’ll Love This Recipe:
- It’s easy to prepare and makes for an impressive presentation.
- The combination of creamy and crunchy textures is delightful.
- Perfect for using up fresh zucchini from the garden or market.
- A healthy, gluten-free option that’s both satisfying and flavorful.
Conclusion: Enjoy this refreshing and delicious Zucchini Roll with Cream Cheese and Olives as a light and tasty meal. It offers a wonderful blend of flavors and textures that’s perfect for any occasion. With its simple preparation and vibrant taste, it’s sure to become a new favorite. Happy cooking!
Frequently Asked Questions:
- Can I use other types of cheese?
Yes, you can use any cheese you like, such as feta or gouda. - How do I prevent the roll from getting soggy?
Ensure you drain the zucchini thoroughly before mixing and baking. - Can I freeze this Zucchini Roll?
It’s best enjoyed fresh, but you can freeze it. Wrap it tightly in plastic wrap and foil, then thaw and reheat before serving. - How long does this roll last in the refrigerator?
It can be stored in the refrigerator for up to 2 days. - Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance and keep it chilled until ready to serve. - What can I substitute for cream cheese?
You can use Greek yogurt or a dairy-free cream cheese alternative. - Can I add other vegetables?
Feel free to add finely chopped bell peppers, spinach, or mushrooms for extra flavor. - How do I slice the roll without it falling apart?
Use a sharp knife and make sure the roll is well-chilled before slicing. - Can I make this recipe vegan?
For a vegan version, use flax eggs or a suitable egg substitute and non-dairy cheese. - What can I serve with this Zucchini Roll?
It pairs well with a fresh green salad, some quinoa, or a