How to make
The zucchini are grated and salted. They are left for a short while. Then they are strained through cheesecloth or a strainer.
Add the cream cheese to the eggs and beat with a whisk.
The egg mixture is poured over the zucchini and everything is mixed.
The mixture is poured into a tray covered with baking paper. My tray measures 12x11″ (31x28 cm). Bake at 390°F (200°C) for about 20 minutes. The baking time depends on the oven, mine is gas.
The zucchini base is left to cool. Then the stuffing is made. The garlic is pressed and added to the cream cheese.
Smear the base with this mixture, and sprinkle chopped dill on top.
The zucchini roll is rolled up on the narrower side and put in the fridge to set. I serve it as a cold appetizer or side dish.
