My Favorite Summer Recipe 🥒 Light, Healthy & Satisfying 👌🏻

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Grate a large zucchini using a grater and place it in a salad bowl.
   ▶ ≈0:13
2. 2
   Grate two large potatoes the same way. If desired, you can also grate an onion and add it.
   ▶ ≈0:19
3. 3
   Grate three medium-sized carrots and add them to the bowl.
   ▶ ≈0:26
4. 4
   Crack two eggs into the mixture and season with salt, pepper, dried parsley, garlic powder, and onion powder. Mix everything together thoroughly.
   ▶ ≈0:32
5. 5
   Add a handful of grated cheese (a mixture of mozzarella and cheddar) and mix by hand until well combined.
   ▶ ≈1:00
6. 6
   Line a baking sheet with parchment paper and spread the mixture evenly across it.
   ▶ ≈1:07
7. 7
   Preheat the oven to 190°C and bake for 25 to 30 minutes until the surface is golden brown.
   ▶ ≈1:15
8. 8
   Let it cool slightly, then carefully flip it over using a second piece of parchment paper.
   ▶ ≈1:28
9. 9
   Remove the parchment paper used during baking and prepare to fill the roll.
   ▶ ≈1:40
10. 10
    Mix two cans of drained tuna with 3 tablespoons of Philadelphia cream cheese until well combined.
    ▶ ≈1:53
11. 11
    Spread the tuna and cheese mixture evenly over the vegetable roll, covering all edges.
    ▶ ≈2:07
12. 12
    Place the roll in the refrigerator to chill.
    ▶ ≈2:21
13. 13
    Slice two small cucumbers thinly and arrange salad greens on a plate.
    ▶ ≈2:29
14. 14
    Add the cucumber slices on top of the salad, then gently roll up the vegetable roll using parchment paper underneath. Roll tightly to keep it from unraveling.
    ▶ ≈2:43
15. 15
    Slice the roulade into bite-sized pieces and plate on a beautiful serving dish.
    ▶ ≈3:10