A delicious and spicy zucchini roulade with cheese. Without a single gram of flour.

ingredients

Zaļās olīvas Rimi bez kauliņiem 935g/455g

2 Olas

100 grams Olu baltums

300 grams Cukini

140 grams Vājpiena biezpiens

80 grams Burkāns

Sāls , pipari, ķiploki

Zaļās olīvas Rimi bez kauliņiem 935g/455g

2 Olas

250 grams Šampinjoni

160 grams Burkāns

100 grams 10% siers

90 grams Tējas siers

80 grams Sīpols

20 grams Zaļumi (dilles)

12 grams Ķiploks

Sāls, pipari pēc vajadzības

preperation

1. First fry/sauté the mushrooms, grated carrot, onion and garlic. Set aside to cool.

2. Grate the zucchini, sprinkle with salt, mix and set aside to drain.

3. Beat 2 eggs in a bowl. Add the egg whites and curd. Beat until smooth. Add the sautéed mushrooms and vegetables, as well as the zucchini, drained of excess liquid.

4. Place the mixture on a baking tray and spread it out thinly (size of my tray: 25×36 cm).

5. Bake in a preheated oven at 175-180 °C for ~30-40 minutes.

6. Remove the sponge cake from the baking paper and cool.

7. Grate the cheeses and add to the sautéed mushrooms and vegetables. 

8. Add 1 whole egg and the white of 1 egg. Leave the yolk for brushing.

9. Spread the mixture onto the cooled biscuit, tamping lightly.

10. Carefully roll the sponge cake, brush with egg yolk, sprinkle with sesame seeds and place in a preheated oven at 180 °C for ~15 minutes.