Zucchini Roll with Mushrooms

Ingredients

Zucchini 2 pcs

Eggs 2 pcs

Mushrooms 350 g

Herbs 1 bunch

Salt to taste

Pepper to taste

Onion 1 pc

Garlic 3 cloves

Cream 25% 200 ml

Cheese 50 g

Flour 250 g

Baking powder 1 tsp

Wash the zucchini and trim off the ends. Grate on a coarse or medium grater. Separate the whites from the yolks. Add the yolks, salt, flour, and baking powder to the grated zucchini. Mix thoroughly until smooth.

Whisk the whites separately with a small pinch of salt. Add the whipped whites to the zucchini mixture in several batches. Mix gently. Line a baking sheet with parchment paper (you can even spray it with vegetable or olive oil to make it easier to separate the cake later). Pour the batter onto the baking sheet and smooth it out. Bake in the oven at 180°C for 30-40 minutes. When the cake is golden brown, remove from the oven.

Wash and dry the mushrooms. Cut the mushrooms into strips or cubes. Finely chop the onion. Chop the garlic. Fry the garlic, onion, and then the mushrooms in butter for 5-10 minutes.

Add the cream. Simmer for another 5-7 minutes, until the mixture is quite thick. Add salt and pepper to taste. Carefully peel the finished cake from the parchment paper, place it back in the oven, and roll it up. Let cool slightly. Finely grate the cheese.

 

Wash and dry the herbs. Chop finely. Spread the mushroom filling on the cooled crust. Sprinkle with grated cheese. Top with a finely chopped dill and parsley. Roll up the roll, securing the edges with paper towels.



Enjoy!