Zucchini roll with mushrooms and cheese

Recipe for an appetizer of zucchini, mushrooms and cheese. This dish at the same time has similarities with a casserole, and with a roll, and even with zucchini pancakes. Common with pancakes is zucchini dough, with a casserole - a method of preparation, and with a roll - a method of serving.

Ingredients

• Zucchini - 280 g
• Champignon mushrooms - 150 g
• Hard cheese - 100 g
• Chicken eggs - 2 pcs.
• Onion - 1 pc.
• Sunflower oil - 100 ml
• Sour cream - 1 tbsp. the spoon
• Mayonnaise - 1 tbsp. the spoon
• Flour - 1 tbsp. spoon with slide
• Baking powder for dough - 0.5 tsp
• Onion and dill greens - to taste
• Salt - to taste
• Pepper - to taste

Directions

1. Grate the zucchini on a coarse grater, after removing the skin from it.
2. Add sour cream, flour, salt, pepper, baking powder, 1 egg and 1 protein (leave the yolk to grease the roll). Proteins can be pre-beaten to give splendor to the roll.
3. Finely chop the dill and green onion.
4. Add greens and grated onions to the zucchini dough, mix. The dough for the roll is ready, you can start baking.
5. Line a baking sheet with parchment paper so that the sides are also closed. Lubricate the parchment generously with sunflower oil.
6. Put the dough on paper, spread over the entire surface.
7. Let's put it in the oven. The baking time of the cake is about 30 minutes at a temperature of 200 degrees. We follow the process. When the layer is a little browned, we finish baking. It shouldn't be very fried.
8. In the meantime, the base for the roll is baked, prepare the filling. Finely chop the mushrooms.
9. Put in the pan, salt to taste and pepper.
10. Finely chop the onion.
11. Add the onion to the mushrooms and fry everything together in vegetable oil for 10 minutes over medium heat, stirring occasionally.
12. When the dough is slightly browned, take out the baking sheet and set to cool.
13. Gently pry off the layer of squash cake with a knife so that it detaches from the parchment, but do not remove it from the paper.
14. We spread the mushroom filling.
15. Put the grated cheese on the mushrooms (leave a little for the top).
16. Carefully roll up the roll of zucchini with mushrooms and cheese.
17. Lubricate the entire surface of the roll with the previously laid egg yolk, adding a spoonful of mayonnaise to it.
18. Sprinkle the top of the roll with the remaining grated cheese.
19. On top, you can lay out the plates of mushrooms.
20. Next, put the squash roll in a preheated oven (200 degrees). Bake until the cheese is melted and the crust is lightly browned (this is about 10 minutes).
21. Cool the finished roll of zucchini with mushrooms and cheese and sprinkle with dill.
22. If you want the roll to be guaranteed to cut evenly and not crumble when cut, put it in the refrigerator for a while. The cheese that is inside will harden and hold the whole structure together.
23. Hot zucchini roll with mushrooms and cheese can also be cut, this has its own charm: at this moment the cheese is in a melted state and it is also very tasty. But a hot roll is more difficult to cut, and there is a risk that it will fall apart.
24. You can eat such a roll of zucchini as an independent dish, or you can serve it with a vegetable salad or spicy sauce.
25. Bon appetit!