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Zucchini and zucchini rolls filled with baked cream cheese

Zucchini and zucchini rolls filled with baked cream cheese

The zucchini are washed, then partially peeled, with the citrus peeler (optional).

Then cut at the ends and cut with a knife, vegetable cleaner or planer, long and thin slices.

For the cream cheese: mix the cottage cheese, grated telemeau, salt, pepper, finely chopped dill and onion, 2 eggs, in a larger bowl, until all the ingredients are incorporated and a homogeneous cream is obtained.

Place a tablespoon of cream cheese on each slice, spread it all over the surface, then roll, not too tightly, so as not to break.

The obtained rolls are placed in a heat-resistant dish greased with a little olive oil, then sprinkled with grated cheese.

The remaining 2 eggs are beaten vigorously and poured over the composition in the pan.

Bake in the preheated oven for approx. 35 minutes at 180 degrees, until they catch a crispy crust and the pumpkins are cooked.

Leave in the form to cool well, then portion and serve as such or with the addition of cream.

Good luck and good luck!