Grated zucchini mixed with egg yolks and whipped egg whites forms the soufflé-like base for this Russian vegetable roll that’s filled with sautéed onions, carrots, red peppers, tomatoes, and zucchini.
- 3 medium-large zucchini
- 2 carrots, grated and divided
- 2 onions, finely chopped and divided
- 3 eggs, yolks and whites separated
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- A large handful of mixed herbs like cilantro, parsley, and dill
- 1 tablespoon cooking oil
- 1 bell pepper, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 3 ounces grated Parmesan cheese
Preheat the oven to 400°F.
Grate 2 of the zucchinis onto a cheesecloth or cotton towel. Gather the towel up around the zucchini and squeeze out the liquid. Place grated zucchini in a mixing bowl with half each of the grated carrot and chopped onion. Add the 3 egg yolks, flour, and baking powder. Mix.
In a separate bowl, whip the 3 egg whites with 1 teaspoon salt until stiff. Fold into the zucchini mixture.
Line a rimmed baking sheet with oiled parchment paper. Pour the zucchini mixture over the paper and spread it out evenly with a spatula. Bake for 30 minutes in the preheated oven. Remove from oven and let cool.
Chop some of the fresh herbs, leaving a few sprigs aside for garnish. Also chop the remaining zucchini.
Heat 1 tablespoon cooking oil in a skillet and add the remaining chopped onion along with the chopped bell pepper, chopped tomato, remaining grated carrot, and the chopped zucchini. Sauté until soft. Add the minced garlic and chopped herbs. Season to taste with salt and pepper. Let the mixture cool and then stir in the grated Parmesan.
Remove the baked zucchini dough from the pan and turn paper-side up. Peel away the paper. Spread the sautéed vegetables over top. Roll up the dough with the sautéed vegetables inside. Chill the roll for 30 minutes or up to one day. Slice into rounds and enjoy sprinkled with additional fresh herbs.