Composition / ingredients
Cooking method
1. Cut the young zucchini lengthwise into thin slices.
2. Add salt and leave for 10-15 minutes.
3. Cut the cheese into small thin slices.
4. Peel garlic.
5. Cut tomatoes into cubes or slices.
6. For the batter, lightly beat the eggs.
7. First, roll the zucchini tongue in flour, then in a beaten egg.
8. Heat vegetable oil in a frying pan.
9. Fry the tongues over medium heat for 5 minutes on each side.
10. The slices should become soft.
11. Put the hot fried zucchini on a plate, spread with mayonnaise.
12. On one side put a piece of cheese, on the other side - a slice
tomatoes. Then squeeze garlic onto the zucchini and put a handful of greens.
13. Roll the squash into a roll, starting from the edge where the tomato lies.
14. Put on a plate so that the edge is on top.
15. Stab a zucchini roll with a toothpick.
Calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Young zucchini - 24 kcal/100g
