Summer Zucchini Roll
A roll made with a very soft savory sponge cake enriched with thin slices of zucchini then filled with salad, cream cheese, and lyoner. It is very fresh, eye-catching, and easy to prepare, perfect to serve as an appetizer/snack on these summer evenings. This summer, I have become passionate about rolls, making a variety from vegetable rolls to mozzarella rolls without cooking, etc.
Try also these savory rolls:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients for the Summer Zucchini Roll:
- 5 eggs
- 2/3 cups flour
- 1/3 cups vegetable oil
- 4 tablespoons water
- 1 zucchini
- salt
- 9 oz cream cheese
- 6 leaves salad
- 7 oz Lyoner
Steps
The preparation of the Summer Zucchini Roll is very simple, watch the video HERE.
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Base preparation:
First, separate the egg whites from the yolks. Start beating the egg whites with the whisk. Pour the hot water over the yolks and beat them as well. Add the oil,
Add the flour and mix. Gradually incorporate the beaten egg whites with gentle movements. Pour the obtained mixture into the mold lined with parchment paper. Sprinkle and level it.
Cut the zucchini into thin slices and place them on top. Bake at 180°C (356°F) for about 25 minutes. After baking, flip it over and remove the attached parchment paper.
Spread the cream cheese on top. Add the lyoner slices, salad, and roll tightly. Refrigerate for a few hours.
Refrigerate for a few hours.
enjoy your meal!
