Zucchini roll

Ingredients for 4 servings:

• 4 eggs
• 100 g quark
• 200 ml milk
• 1 tsp salt
• pepper
• Paprika powder, smoked
• curry powder
• 230 g whole wheat flour
• 40 g butter, liquid
• 1 red onion, diced
• 400 g zucchini, grated
• 1 bunch of flat-leaf parsley, finely chopped
• 200 g cooked ham, cut into small pieces
• 6 tbsp mountain cheese, strong, grated
• 3 tbsp breadcrumbs
• 5 tomatoes (plum tomatoes), diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

a light, summery dinner

Whisk the eggs with the milk and quark, then add the grated zucchini, finely chopped parsley, diced onion, and ham and mix to combine. Now mix in the flour and butter. Season to taste with salt, smoked paprika, curry powder, and chili powder, if desired. Line a baking sheet with baking paper and sprinkle with the cheese and breadcrumbs, then spread the dough on top. Bake in the oven at 175°C (top/bottom heat) for about 20 minutes, until the dough is firm. Do a skewer test to see if it is cooked through. Remove from the oven, let cool slightly, top with the diced tomatoes, and roll up into a roulade using the baking paper. Any kind of salad goes well with it. Tip: If you omit the ham, you can also please vegetarians.