Zucchini Roll with mushrooms



zucchini (young) – 2 pcs.
Eggs – 2 pcs.
mushrooms – 350 g
herbs (parsley and dill) – 1 bunch
salt – to taste
pepper – to taste
onions – 1 pc.
Garlic – 2-3 cloves
dairy cream (25%) – 200 ml
cheese (hard) – 50 g
flour – 250 g
baking powder – 1 tsp


1. Wash the zucchini, cut off the ends.
2. Rub on a coarse grater or medium.
3. The proteins separate from the yolks. Egg yolks, salt, flour and baking powder to add to the grated zucchini.
4. All mix well until smooth.
5. Protein shake up separately with a small pinch of salt.
6. Add the beaten egg whites in several stages to the squash mixture. Gently mix.
7. Baking tray lay a baking paper (you can even sprinkle it with vegetable or olive oil, then make it easier to separate the cake), pour the resulting dough, smooth.
8. Put in the oven, preheated to 180 degrees for 30-40 minutes. When the cake will become a golden color, it can be removed from the oven.
9. While the cake is baked, prepare the stuffing. Mushrooms wash, dry.
10. Cut the mushrooms into strips or cubes.
11. Mince the onion.
12. Grind garlic.
13. Fry in butter garlic, onions, and then the mushrooms. Minutes 5-10.
14. Add the cream. Simmer another 5-7 minutes, until the mixture becomes quite thick.
15. Add salt and pepper to taste.
16. Ready cake can be neatly separated from the paper, put back, roll into a roll. Give a little bit cool.
17.Nateret on a fine cheese grater.
18. Wash and dry greens.
19. Finely chop.
20. mushroom stuffing out onto the cooled cake.
21. On top sprinkle with grated cheese.
22. The last layer – finely chopped dill and parsley.
23. Close the roll, holding the edges of the paper.

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Bon Appetit!

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