Oven-Baked Zucchini Roll with Feta and Cottage Cheese Filling

Juicy, tender, aromatic, perfect for the holiday table! A zucchini roll in the oven filled with feta cheese, cottage cheese and sour cream is prepared quite simply and quickly. The zucchini crust goes well with the delicate filling. Serve the roll as a cold appetizer or as an addition to the main course.
cook time: 1h 30 min
Hazel Farrow
Oven-Baked Zucchini Roll with Feta and Cottage Cheese Filling

Nutrition Facts (per serving)

121
Calories
6g
Fat
7g
Carbs
9g
Protein

Ingredients (8 portions)

Korzh:

Wheat flour 100 g
Zucchini 2 pc
Eggs 3 pc
Salt 1 g

Filling:

Cottage cheese 500 g
Brynza 100 g
bell pepper 1 pc
Sour cream 3 tbsp
Garlic 1 clove
Salt 1 g

Recipe instructions

Step 1

Step 1
How to make a zucchini roll in the oven? To begin, prepare the necessary ingredients according to the list. It’s better to start cooking with the crust. I used plain zucchini with pale green skin, but zucchini would work too. Take large, selected eggs. If the eggs are small, you may need 4 pieces — check the consistency of the dough.

Step 2

Step 2
Wash the zucchini thoroughly and dry. Grate on a coarse grater. What kind of zucchini works best? Choose young fruits with delicate skin. Wash them and peel them. It is not necessary to cut off very thin skin. If using more mature squash, trim off the rough skin and scoop out the seeded center. I had young zucchini, so I didn’t cut the skin off of them.

Step 3

Step 3
Add 2 pinches of salt to the grated zucchini and stir. Leave for 10 minutes so that the zucchini releases its juice and becomes soft. Then drain the liquid. Squeeze excess moisture from zucchini.

Step 4

Step 4
Add eggs and a pinch of salt to the grated zucchini and stir.

Step 5

Step 5
Add sifted flour. You may need a little less or more flour, check the consistency. Read about the properties of flour in the article at the end of this recipe.

Step 6

Step 6
Knead the dough like you would for pancakes. The dough should be thick but fluid. If the dough is too runny, add flour.

Step 7

Step 7
Cover a baking sheet with parchment and grease it with vegetable oil. To prevent the parchment from sticking to the dough, it must be siliconized. Pour the zucchini batter on top and smooth it out. Place the baking sheet in an oven preheated to 190°C and bake for about 15 minutes. The time is approximate, check the operation of your equipment, it is important not to overdry! Read about how ovens work in a separate article at the end of the recipe.

Step 8

Step 8
Immediately roll the finished zucchini cake into a roll along with the parchment on which it was baked. If the cake sticks to the parchment, sprinkle water on the paper when wrapping the roll so that it can come off easier later. Let the roll cool completely. Then unroll the roll and remove the parchment.

Step 9

Step 9
While the crust is cooling, prepare the filling. The fattier and softer the cottage cheese, the tastier the roll will be. Cottage cheese in briquettes is ideal — it is quite moist, not lumpy, without hard grains. You can add chopped herbs and spices to the filling to taste. You can learn about the intricacies of choosing cottage cheese from an article on this topic. The link is at the end of the recipe.

Step 10

Step 10
Shake the cheese off the brine and grate it on a coarse grater. If your cheese is very salty, you don’t have to add salt. How to replace different types of cheeses is written in the article at the end of the recipe.

Step 11

Step 11
Peel the bell pepper from seeds and stems and chop finely.

Step 12

Step 12
In a bowl, mix cottage cheese, feta cheese, sour cream, bell pepper, pressed garlic and salt to taste.

Step 13

Step 13
Spread the curd filling evenly onto the zucchini crust.

Step 14

Step 14
Roll the cake into a tight roll again. Trim the edges of the roll if necessary. Place the roll in the refrigerator for 30 minutes.

Step 15

Step 15
Place the zucchini roll on a plate, garnish with fresh herbs and cut into pieces. Bon appetit!

Additional rubrics

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