Zucchini and Cream Cheese Roll

Grate 2 ¹/₂ pieces Zucchini, sprinkle with 1 tsp Table salt, and let it sit for 20 minutes; then squeeze out all the excess liquid thoroughly.

In a large bowl, combine the drained zucchini with:
- 3 pieces Eggs size L
-
- finely chopped 60 gr Spring Onion
- 1 tsp Spearmint Dried
- ¹/₂ tsp Black Pepper - Powder
- finely chopped 10 gr Fresh Dill
and mix until fully combined.

Preheat the oven and spread the zucchini mixture evenly onto a baking tray lined with parchment paper, shaping it into a rectangular base. Bake until golden brown and set.

Once the base has slightly cooled, carefully flip it over, remove the parchment paper, and spread 200 gr Cream Cheese evenly over the surface. Sprinkle with the remaining .

Carefully roll the base into a compact log, pressing gently as you go. For best results, chill the roll in the refrigerator for a short time to firm up before slicing and serving.