How to make
Put the yoghurt to strain for a day. The next day, bake the peppers.
For the layers, grate the washed and unpeeled zucchini in a large bowl. Add the remaining products after you've extinguished the baking soda in the yoghurt. Stir and divide the mixture into 3 equal parts. Lay out a form with removable sides with baking paper, lightly oil the bottom and part of the walls.
Bake 3 layers separately in a preheated 360°F (180 °C) oven to a nice crisp. Stir each mixture before pouring it into the form. Take the cake layers out of the baking paper and invert them onto a moist towel. Once fully cooled, remove the baking paper.
Put the strained yoghurt in a large bowl and add the crumbled feta cheese. Peel and remove the seeds from the peppers. Cut them very finely and add them to the mixture. Add the chopped dill and parsley. Add the black pepper, finely ground walnuts, garlic and stir. Taste it and if needed add salt.
Place 1 layer in the form with removable sides and lay on some filling. Repeat with the remaining 2 layers, finishing off with filling. Set aside 1 cup of filling, add 2/5 cup (100 g) Philadelphia cream cheese to it. Stir, cover with foil, press lightly with your fingers and put it in the fridge.
Leave in the fridge for 6 hours or overnight.
Once the cake has sat it in for the required time, cut the 2 zucchini into medium-thick slices. Put them in a bowl, add 2 tbsp oil and stir. Grill briefly on both sides in a grill pan or barbecue. Put 1 tbsp of the mixture you set aside onto each cooled zucchini slice and wrap into tight rolls. Leave about 2 tbsp of the mixture to smear the cake at the end.
Release the cake from the ring and smear it with the remaining mixture on the sides with a spatula or spoon. Distribute ground walnuts, decorate with the zucchini rolls, sprinkle more walnuts and finish off with bunches of dill.
