Ingredients
For the Roll:
For the Filling:
Instructions
Step 1
Wash, peel, and grate the zucchini coarsely. *Salt and pepper* them, then let them sit for 10 minutes to release the juices. *Drain the liquid* by squeezing with your hands.
Next, add the eggs, flour, and spices to the zucchini. Mix everything thoroughly.
Step 2
Grate the sausage coarsely. *Wash the herbs*, pat them dry, and chop finely.
Step 3
Spread the zucchini mixture evenly on a baking tray lined with parchment paper. *Bake in a preheated oven at 180°C (350°F) for 30-40 minutes* until golden brown.
Once the roll is ready, carefully spread the cream cheese over it. *Place the prepared filling* on top, leaving a 2-3 cm (1 inch) gap from the edges. Gently roll it up.
*Enjoy your meal!*
Servings
Ready to impress your guests? This zucchini roll is a stunning addition to any meal. Serve it as an appetizer or a light main course with a side salad. 🥗 Start with a base of fresh mixed greens and add a simple lemon vinaigrette to complement the flavors of the roll.
For a party-perfect platter: Slice the roll into bite-sized pieces and arrange them on a large serving tray. Add some colorful cherry tomatoes, slices of bell pepper, and olives for a beautiful presentation. 🍅🫒🥒
Feeling fancy? Pair the roll with a glass of crisp white wine or a sparkling beverage. The light, fresh flavors of the zucchini and herbs are a great match for something bubbly and bright. 🥂 Cheers to your culinary creativity!
Equipment
Use a grater with large holes for a perfect zucchini texture. A box grater works best.
Make sure your baking sheet is large enough to spread the zucchini mixture thin and evenly.
Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
You'll need at least two mixing bowls, one for the zucchini mixture and one for the filling ingredients.
Variations
Going gluten-free? 🌾🚫 No problem! Substitute regular flour for your favorite gluten-free flour blend. The texture might differ slightly, but the flavor will still be amazing.
Vegan delight: 🌱 Replace the eggs with a flaxseed or chia seed egg substitute (1 tablespoon of ground flaxseeds or chia seeds mixed with 3 tablespoons of water equals one egg). Swap the cheese with your favorite plant-based cheese. **You'll have a delicious vegan treat that everyone can enjoy!**
Faq
- Why is my zucchini roll breaking when I try to roll it?
Make sure the zucchini mixture is cooked thoroughly and evenly. Underbaking can cause it to be too soft to roll. Allow it to cool slightly before rolling to help it hold together better.
- Can I prepare this zucchini roll in advance?
Yes, you can prepare it a day ahead! Just wrap it tightly in plastic wrap and store it in the fridge. It's best served within 24 hours for optimal freshness.
- How do I ensure my zucchini mixture isn't too wet?
After grating the zucchini, sprinkle it with salt and let it sit to draw out the moisture. Squeeze out as much liquid as possible with your hands or a clean kitchen towel.
- What other fillings can I use?
Get creative! Try using ham, smoked salmon, or even roasted vegetables. You can also experiment with different cheeses like feta or goat cheese for unique flavors.
- Can I freeze the zucchini roll?
It's best enjoyed fresh, but if you must freeze it, wrap it tightly in plastic wrap and then in foil. Allow it to thaw in the fridge before reheating gently in the oven.
- What's the best way to reheat leftover zucchini roll?
Reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes or until warm. Avoid microwaving as it can make the texture soggy.