Zucchini Carrot Potato Roll

November 25th, 2015 | Posted by Milana in Appetizers | Recipes

  
So ever have trouble figuring out an appetizer that everyone including people who dislike veggies will enjoy? Let’s just say, your troubles are over! Thanx to this yummy recipe! It’s packed with nutrients that your guests will thank you for! 

INGREDIENTS:

2 medium zucchini 

1 medium potato (I like it better with sweet potato)

 1 carrot 

2 large eggs + 2 egg whites

1/2-3/4 cups white whole wheat flour until consistency of pancake batter is reached. 

salt & pepper to taste 

INGREDIENTS:

I grate all veggies in my food processor. Then add eggs, flour, salt and pepper and pulse until I reach a creamy consistency. 

place on parchment paper using a medium sized cookie sheet. Bake for 400 and bake about 20-30 min depending on ur oven . Once baked cool off lift up don’t worry if it will be stuck to parchment paper I just turn it around use the ugly side as the inside of the roll. 
**separately mince garlic and dill. add mayo. mix. Spread over the zucchini cake and roll. Then once rolled, spread some more of the garlic dill mixture on the top.

  

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Rating: 5.0/5 (3 votes cast)
Zucchini Carrot Potato Roll, 5.0 out of 5 based on 3 ratings

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