High-Protein Vegetable Roll with Cottage Cheese Filling
Method
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper. Lightly grease the paper if needed to prevent sticking.
Grate the carrots and zucchini. Wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent a soggy roll.
In a large bowl, combine the grated vegetables, cottage cheese, egg, shredded cheese, garlic powder, dried herbs, salt, and black pepper. Mix until evenly combined.
Spread the mixture onto the prepared baking tray, forming a rectangle about 1 cm (½ inch) thick. Smooth the surface with a spatula.
Bake for 30–35 minutes, opening the oven briefly every 10 minutes to release excess steam. The roll is ready when the edges are lightly golden and the center is firm.
Remove from the oven and allow the vegetable base to cool completely. Carefully turn it over and peel away the parchment paper.
Mix the filling ingredients until smooth, then spread the cottage cheese evenly over the cooled base. Roll it up tightly from the long side, slice into two portions, and serve immediately or chill before serving.
Removing as much moisture as possible from the zucchini is the secret to a sturdy, flexible roll that won't crack. This recipe is excellent for meal prep and tastes delicious served either warm or chilled. You can also add smoked salmon, sliced turkey breast, or fresh spinach to the filling for even more protein and flavor.
Nutrition Facts
Per serving
