Zucchini roll with cottage cheese

Name: Zucchini roll with cottage cheese
Prep time: 40 min
Total time: 40 min
Ingredients: 475 g Zucchini; 3 pcs Egg; 20 g Rice flour; 1 tsp Baking powder; 30 g Dill; 250 g Cottage cheese 5%; 50 g Plain yogurt; 3 pcs Garlic; Salt, to taste; Ground black pepper, to taste

A soft zucchini sheet rolled up with a garlicky cottage cheese filling.

Per serving: 205 kcal
Time: 40 min
Servings: 4

Protein, fat and carbs per serving

Protein: 18 g 35% of calories
Fat: 9 g 40% of calories
Carbs: 13 g 25% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 4 servings

Zucchini 475 g
Egg 3 pcs
Rice flour 20 g
Baking powder 1 tsp
Dill 30 g
Cottage cheese 5% 250 g
Plain yogurt 50 g
Garlic 3 pcs
Salt to taste
Ground black pepper to taste

Method

Heat the oven to 180 °C. Grate the zucchini, salt it, wait 10 minutes and squeeze out the juice well.
Add half of the chopped dill, the eggs, rice flour and baking powder, and stir.
Spread the batter over a tray lined with baking paper and bake for 20–25 minutes. Let it cool completely.
Blend the cottage cheese with the yogurt, salt and pepper, then stir in the garlic and the rest of the dill. Spread over the sheet, roll up tightly, wrap in film and chill for 2 hours. Slice.