Zucchini rolls with lightly salted trout

Preheat the oven to 180 degrees Celsius.

Cut the zucchini (1 piece) into long, thin strips about 2 mm thick and arrange them in a single layer on a baking sheet lined with parchment paper.

Bake the zucchini for about 20 minutes until they become soft, then let them cool.

Instead of zucchini, you can use strips of cucumber, which should be sliced using a vegetable peeler to achieve even, thin slices. There is no need to bake the cucumbers.

In a separate bowl, blend the cottage cheese (50 g) with cream cheese (50 g), add a pinch of salt and granulated garlic (on the tip of a knife).

If you prefer, you can use finely chopped fresh garlic, but keep in mind that its aroma may be too strong.

Cut the lightly salted trout or any lightly salted salmon (35 g) into thin strips.

Spread the cheese mixture on the cooled zucchini slice, starting from the wider side where the layer should be thicker and gradually decreasing the thickness towards the narrow end. Usually, about 10 g of filling is used for each piece.

At the beginning, where the layer is thicker, place a strip of fish, and then carefully roll it up.

Secure the roll with a toothpick.

If desired, you can garnish it with a triangle of red bell pepper and serve it on a bed of fresh arugula leaves.