Zucchini Roll with Cheddar, Tuna and Cream Cheese

Ingredients

• 1 Large zucchini (About 300 g, cut into very thin rounds or strips with a mandoline)
• 1 tbsp Olive oil (A drizzle for brushing the zucchini; use more if necessary)
• Salt (A pinch, or to taste)
• 1 cup Grated cheddar (About 100 g; may be replaced with grated cheese of your choice)
• 1 can Canned tuna (About 140 g drained; the video indicates that the oil from the can may be reserved, especially if it is olive oil)
• 100 g Garlic cream cheese (Mixed with the tuna; the transcript specifies that garlic cream cheese is used)
• 0.5 Red onion (Thinly sliced)
• 1 handful Arugula (About 30 g, fresh and crisp)

Steps

1. 1

   Preheat the oven to 200 °C. Line a baking sheet with parchment paper so the zucchini base can be removed easily after baking.

2. 2

   Wash the zucchini and cut it into very thin rounds or strips, ideally using a mandoline. The thinness allows the pieces to soften and bond together during cooking.

3. 3

   Arrange the slices on the baking sheet, overlapping them slightly like scales, to form a rectangular surface that is even enough to roll.

4. 4

   Brush the zucchini with a drizzle of olive oil, then sprinkle with a pinch of salt.

5. 5

   Generously distribute the grated cheddar over the entire zucchini surface, up to the edges, so that it melts and helps hold the base together.

6. 6

   Bake the sheet at 200 °C for about 15 minutes, until the zucchini is tender and the cheddar is completely melted and lightly golden.

7. 7

   While the zucchini is baking, drain the tuna if desired. The video specifies that the oil from the can may be reserved, particularly when it is olive oil.

8. 8

   Mix the tuna with the garlic cream cheese until you have a smooth, spreadable filling.

9. 9

   Remove the baking sheet from the oven and let the zucchini base cool completely. This step is important: a base that is still warm would be fragile, and the filling could melt.

10. 10

    Carefully peel the cooled zucchini sheet away from the parchment paper, taking care not to crack it.

11. 11

    Spread the tuna and cream cheese mixture evenly over the entire surface, optionally leaving a small border around the sides to prevent the filling from spilling out when rolling.

12. 12

    Distribute the thinly sliced red onion over the filling.

13. 13

    Add the fresh arugula evenly on top.

14. 14

    Starting from either a short or long side, depending on the shape of your baking sheet, roll the preparation firmly but gently. Tighten it enough to form a roll without pressing so hard that the filling comes out.

15. 15

    Serve the roll immediately, whole, or slice it into attractive rounds with a sharp knife and arrange them on a plate.

Notes

The exact quantities are not specified in the publication; the amounts provided are estimates for a 2-serving roll. The base must cool completely before filling and rolling. The roll can be served immediately or sliced into rounds.

Nutrition per serving

• main
• lunch
• dinner
• oven
• vegetarian option
• high-protein
• summer
• easy