How to make
Wash the zucchini and grate it coarsely. Sprinkle with salt, black pepper, cumin, ground garlic clove and finely chopped parsley.
Add the eggs, the yoghurt with baking soda beaten in it and the flour. Beat until homogeneous. In a wide tray with baking paper, pour on the zucchini mixture and even it out.
Bake in a preheated 360°F (180 °C) oven for 20-25 min. until reddened. Take it out and invert it onto a moist towel, remove the baking paper. Leave it to cool as is for 10-15 min. Smear cream cheese over it with a butter knife.
Drain the roasted peppers well and open them up like a book. Distribute them on top of the cream cheese and roll the whole thing. Leave in the fridge to harden. Then cut it into slices and serve. Delicious and eye-catching!
