A zucchini roll. What can that possibly mean?
I just made the most delicious, most beautiful exotic zucchini roll. I actually can not believe how incredible it turned out. It has the most simple ingredients with a detailed but very easy preparation.
I know that once you read this column you will run out to buy the ingredients and make this stunning creation!
- 2 zucchini
I am in Canada right now and the zucchini we grow here are much larger, longer, and thinner than the ones we find in Mexico. So if you are in Mexico right now, try to buy the even zucchini you can find, and buy 4 or 5.
- 6 eggs
- 2 Tablespoons of sour cream
- 2 Tablespoons flour
- Salt & pepper to taste
- 250 grams of ricotta cheese or soft goat cheese and marscapone blended together
- 3 cloves of garlic finely grated on a microblade grater
- 1-2 Tablespoons of whipping cream (Lyncott para Batir is what you will find in Mexico)
1. Finely grate ½ of the zucchini and squeeze out as much liquid as possible
2. Finely slice rounds from the other ½ of the zucchini
3. Beat the 6 eggs and add the grated zucchini
4. Add salt and pepper to taste, add the sour cream and flour, and whisk very well
5. Line the baking pan with parchment paper and lightly grease with olive oil
6. Pour the egg zucchini mixture into the pan and then place the zucchini slices over the entire egg mixture
7. Bake at 350 degrees until the egg mixture is fully baked (Approximately 20-30 minutes)
8. Remove from oven and let cool.
9. Cover egg mix with a fresh sheet of parchment and then flip over so that the zucchini is on the bottom
10. Spread the cheese mixture over the entire surface
12. Sprinkle the cooked chorizo over the cheese mixture
13. Roll up firmly and then wrap tightly in parchment paper
14. Slice and serve
This can be enjoyed for breakfast, lunch or dinner!
You will be shocked and pleased to see how wonderful this turned out. Everyone will think that you are a professional chef!!!
If you have any questions or comments please connect with me on my web page Live Love & Eat in Sayulita.
Submitted by: Karina Shecter
Edited by: Amy Rose Pearson