Rolat kora sa tikvicama i kackavaljem (Crust roll with zucchini and yellow cheese)

Sastojci: 4 jaja, 2 tikvice srednje veličine, 30g parmezana (narendanog), 35g kackavalja (narendanog) gauda ili neki drugi, 3 kasike mlevenih oraha, 2 kašike mirođije (sveze, sitno iseckane), 1.5g soli, za premaz - kisela pavlaka, parmezan.

Priprema:

1. Oprati tikvice i oljustiti. 

2. Sitno izrendati u činiju, potom stavite u cistu kuhinjsku krpu i iscedite što više vode iz njih.

3. Umutiti jaja viljuskom.

4. Pomesati tikvice i jaja. Dodati beli luk, parmezan, kačkavalj, orahe, mirođiju, so i sve dobro promešati.

5. U pleh staviti papir za pecenje, sipati smesu i kasikom ili spatulom poravnati smesu.

6. Peci u prethodno zagrejanoj rerni na 200 C oko 15 do 20 minuta. 

7. Pečenu koru uviti zajedno s papirom, pa u kuhinjsku krpu. Ostaviti da se ohladi.

8. Odmotati. Filovati. Zaviti ponovo s papirom i ostaviti da se ohladi.

9. Seci na kolutove.

10. Izvaditi iz pleha i pazljivo urolati. Zamotati u krpu i ostaviti da se ohladi.

11. Kada se ohladi filovati.

12. Premazati kiselom pavlakom i posuti parmezanom.

Ingredients: 4 eggs, 2 medium-sized zucchini, 30g of Parmesan cheese (grated), 35g of gouda cheese (grated) or another, 3 tablespoons of ground walnuts, 2 tablespoons of dill (fresh, finely chopped), 1.5g of salt, for coating - sour cream, Parnesan.

Preparation:

1. Wash and peel the zucchini.

2. Finely grate into a bowl, then put in a clean kitchen towel and squeeze out as much water as possible.

3. Beat the eggs with a fork.

4. Mix zucchini and eggs. Add garlic, parmesan, cheese, walnuts, dill, salt and mix everything well.

5. Put baking paper in the tray, pour the mixture and level the mixture with a tablespoon or spatula.

6. Bake in a preheated oven at 200 C for about 15 to 20 minutes.

7. Wrap the baked crust together with the paper, then in a kitchen towel. Leave to cool.

8. Unroll. Fill. Wrap again with paper and leave to cool 

9. Cut into rings.

10. Remove from the baking sheet and carefully roll up. Wrap in a cloth and leave to cool.

11. When cool, fill.

12. Spread with sour cream and sprinkle with parmesan.