Embark on a culinary journey with our Zucchini Roll featuring a luscious cream cheese filling – an appetizer that seamlessly blends flavor and elegance for all of life’s celebrations. Whether it’s a casual gathering or a formal event, this dish is your go-to solution. The marriage of fresh zucchini, velvety cream cheese, and aromatic herbs creates a roll that’s not only visually stunning but also a taste sensation. Brace yourself for a roll that’s as versatile as it is delicious, suitable for any moment worth savoring!
Ingredients:
- Cream Cheese – 400 g (about 1.75 cups)
- Garlic – 2 cloves, 10 g
- Sour Cream 25% (classic) – 60 g (about 1/4 cup)
- Wheat Flour – 100 g (about 3/4 cup)
- Ground Black Pepper – to taste
- Salt – to taste
- Dough Softener – 1 tsp
- Chicken Egg (whites) – 3 pieces, 90 g
- Chicken Egg (yolks) – 3 pieces, 90 g
- Fresh Herbs – 1 bunch
- Zucchini – 600 g (about 3 cups)
For Garnish:
- Parsley
Instructions:
Prepare Zucchini:
Grate zucchini using a large grater, add salt, and let it stand for 10 minutes. Drain the released juice and press the zucchini well.
Prepare Zucchini Batter:
To the zucchini mass, add egg yolks, sour cream, flour with a dough softener, pepper, and salt to taste.
Whip Egg Whites:
Whip egg whites into a stable foam. Gently fold the whipped egg whites into the zucchini mixture in three to four steps, carefully mixing from bottom to top.
Prepare Baking Sheet:
Line a baking sheet with parchment paper, ensuring to grease it with vegetable oil. Place parsley leaves on the parchment paper for decoration. The paper should be of high quality to prevent anything from sticking, and be sure to grease it with oil.
The size of the baking sheet is 29/35 cm (about 11.4/13.8 inches).
Bake Zucchini Roll:
Pour the batter onto the baking sheet, taking care not to disturb the parsley leaf pattern. Smooth the batter across the surface. Bake in a preheated oven at 180°C (about 350°F) for 15-20 minutes. Remove the cake from the oven, place it, along with the parchment paper, on a dry towel, and let it cool for about 30 minutes.
Prepare Filling:
While the zucchini base cools, prepare the filling. Mix cream cheese with finely chopped herbs, minced garlic, and blend until smooth. Season with salt to taste if the cheese is unsalted.
Assemble and Chill:
Carefully peel off the parchment paper from the zucchini cake, spread the cake with the prepared filling, and roll it up. Place the roll in the refrigerator for 2-3 hours to allow it to set and develop a tender texture.
Enjoy your culinary masterpiece!
