Zucchini roll in the oven

1. Wash the zucchini under running water, then dry and grate on a coarse grater. If the zucchini is no longer young, the peel needs to be cleaned, the same applies to the seeds. Coarse seeds, even after grinding, will steal all the tenderness of the finished dish.

2. We shift the grated zucchini into a piece of gauze, lift the ends and squeeze it well. All the excess fluid should go away. This can also be done with a fine sieve. But the process will take longer, as the juice will drain longer without mechanical intervention.

3. Break the eggs, separate the yolks from the whites. Put the yolks into the squeezed squash mass, and place the whites in a clean whipping container. After the yolks, add sour cream.

4. Combine the flour with baking powder, put it in the squash mass. Salt and pepper to taste, mix. Whisk the proteins into a fluffy foam, spread them in parts into the squash dough. Gently mix.

5. The baking sheet is lined with parchment, lubricated with vegetable oil. Instead of parchment, you can use a silicone mat. This is the best option, nothing will stick to it for sure. We lay out the leaves of parsley and basil arbitrarily around the perimeter of the parchment.

6. Distribute the squash dough evenly on a baking sheet. We send it to the oven preheated to 180 degrees for 25 minutes.

7. Meanwhile, chop the greens. It can be dill and parsley or one of them. Garlic is cleaned, passed through a press. We put the cottage cheese in a bowl. Here we also send chopped herbs and garlic, salt. Mix it up.

8. After the specified time, the zucchini cake is cooled. Then we separate it from the parchment (silicone mat). If suddenly the squash cake sticks, then you can put a wet towel on the side of the parchment and leave it for a few minutes. After such manipulation, the parchment will separate without any problems.

9. We spread the curd filling on the cake, roll it into a roll. Let it cool completely. That's all, the squash roll can be served on the table.

Bon appetit!