I love the taste of zucchini, so in the season I use it in different ways. I am happy to make aromatic zucchini pancakes or filling treats. When I came across a recipe for this roulade, I wasn’t sure I would like it, but I got rid of doubts quickly. The first bite made it one of my favorite ways to prepare this vegetable.
Ingredients for zucchini sponge cake:
- 1 zucchini,
- 5 eggs,
- 80 g of sour cream (18%),
- 4 tablespoons of wheat flour,
- a small bunch of chives,
- 2 cloves of garlic,
- salt, pepper (to taste),
- olive oil.
Ingredients for stuffing:
- 400 g of semi -fat cottage cheese,
- ½ small bunch of parsley,
- 2 cloves of garlic,
- 100 g of cream (30%),
- 2 fresh cucumber, and
- 100 g of green olives,
- Salt, pepper (to taste).
Peel the zucchini and wipe off the large grater. Transfer to a colander, salt and set aside for 15 minutes.
After this time, squeeze excess juice from the zucchini.
Combine eggs in a bowl, sour cream, wheat flour, finely chopped chives and 2 garlic cloves squeezed through the press. Mix all ingredients thoroughly. Combine with zucchini and season with pepper.
Put the oven baking tray with baking paper. Grease the paper with olive oil. Spread the sponge cake evenly on the paper.
Put the baking tray in the oven preheated to 170 ° C. Bake for 30 minutes.
Combine cottage cheese in a bowl and 2 pre -crushed garlic cloves. Pour the cream cream and blend the ingredients into a homogeneous mass. Mix with finely chopped parsley. Season to taste with salt and pepper.
Brush the cooled sponge cake with cottage cheese. Place the sliced cucumbers and olives on the cottage cheese layer. Collapse the sponge cake into a roulade. Put in the fridge for a few hours.
Source: NowowoPuje.pl
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