Keto mimosa roll with sardines and zucchini
The zucchini base replaces a flour sheet, while sardines, eggs, and cheese add protein, calcium, and omega-3 fats. This chilled keto appetizer is inspired by mimosa salad but contains no potatoes.
Grate the zucchini (390 g), salt it, let it stand for a few minutes, and squeeze well: after squeezing, about 250 g of zucchini mass should remain. Add eggs (150 g), salt, and black pepper, then mix.
Preheat the oven to 180°C. Line a 20×30 cm pan or tray with baking paper, spread the zucchini-egg mixture evenly, and bake for about 20 minutes. Let the base cool slightly.
For the filling, grate boiled eggs (100 g) and chilled butter (50 g). Mash the sardines (100 g) with a fork and mix with the eggs and butter.
Turn the zucchini base onto plastic wrap, remove the paper, spread the filling, and sprinkle with grated hard cheese (50 g). Roll it tightly using the wrap.
Chill the roll for at least 3 hours so it sets, then slice it.
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