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Zucchini Roll with Creamy Filling in the Air Fryer

Instructions

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Prepare the Zucchini Base

  1. Grate and Drain Zucchini:
    • Grate the zucchini without peeling.
    • Add a pinch of salt, place in a sieve, and let sit for 30 minutes to 1 hour.
    • Press occasionally to drain excess liquid.
  2. Make the Batter:
    • In a bowl, mix eggs, cream cheese, yogurt, and chopped dill with a mixer.
    • Sift flour with baking powder and add to the mixture. Stir until smooth.
    • Fold in the drained zucchini gently with a spatula.
  3. Air Fry the Base:
    • Line the air fryer basket or tray with parchment paper. Spread the zucchini mixture evenly into a rectangle, about 1 cm thick.
    • Air fry at 180°C (350°F) for 12-15 minutes, or until firm and lightly golden.
  4. Cool the Base:
    • Once cooked, remove from the air fryer and let it cool slightly. Place a new sheet of parchment paper on top, flip the base, and carefully peel off the original parchment.

Prepare the Filling

  1. Mix Filling Ingredients:
    • Combine cream cheese, yogurt, dill, and grated cheese in a bowl. Mix until smooth and creamy.
  2. Spread the Filling:
    • Evenly spread the filling over the cooled zucchini base.

Assemble the Roll

  1. Roll the Zucchini:
    • Starting from the shorter edge, gently roll the zucchini base into a log, using the parchment paper to guide it.
  2. Set the Roll:
    • Wrap the roll tightly in parchment paper and refrigerate for at least 30 minutes to set.

 

Go to the next page to get the Amount Per Serving

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