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Instructions
Prepare the Zucchini Base
- 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.
- 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.
- 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.
- 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
- Mix Filling Ingredients:
- Combine cream cheese, yogurt, dill, and grated cheese in a bowl. Mix until smooth and creamy.
- Spread the Filling:
- Evenly spread the filling over the cooled zucchini base.
Assemble the Roll
- Roll the Zucchini:
- Starting from the shorter edge, gently roll the zucchini base into a log, using the parchment paper to guide it.
- 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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