- Large zucchini - 1 piece
- Bow - 1 piece
- Egg - 1-2 pieces
- Soda - 1 teaspoon
- Sour cream - 3 st. spoons (+ 1-3 tablespoons for the filling)
- Hard cheese - 100-150 Grams
- Flour - 0.5-1 Cups
- Salt - - To taste
- Parsley - 4 Pieces (twigs)
- Heavy Baking Paper - 1 Piece
- Vegetable oil - - To taste
- Cottage cheese - 1 piece (packing)
- Melted cheese - 2 pieces (packs)
- Green - - To taste
Zucchini wash, peel and seed, grate on a large grater. Then add the finely chopped onions to the vegetable marrows, add plenty of salt and set aside for 30 minutes. After half an hour, squeeze the vegetables from the waste liquid and mix with other ingredients - with egg, soda, sour cream, grated cheese, salt and flour. Mix the dough well. Then grease the pan thoroughly with oil and soak heavy paper in it. On the parchment, evenly apply the dough, smooth and decorate with parsley leaves. Bake the cake in the oven until it is ready. First on medium heat, then on slow. After the cake is ready, get it, completely cool it and separate it from the paper. While the cake is cooling down, we will prepare the filling. To do this, grate the melted cheese on a grater and mix with the cottage cheese, add a little sour cream, greens, pepper and salt to the mixture. All the mix well. Take care that the filling does not turn out too liquid! Cool the corn evenly with a stuffing. Roll in a roll and cool. The roll can be slightly unstuck, so put the zucchini roll on the dish with the seam down. Bon Appetit!
Servings: 4-5