Zucchini Roulade with Crab Sticks

Hard-boil the eggs for 10 minutes, then cool and peel them.

Slice the zucchini into 5–7 mm rounds. Arrange them overlapping on a parchment-lined baking sheet to form a solid rectangular layer with no gaps. This will be the base for your roulade.

Sprinkle with grated cheese and bake in a preheated oven at 200°C (400°F) for 12–15 minutes.

Let the zucchini base cool slightly on the baking sheet. Then, flip it onto a cutting board or another sheet of parchment paper so the cheesy side is on the bottom.

For the filling, finely dice the crab sticks, cucumber, and eggs. Chop the herbs. Season with salt, add the cream cheese and Greek yogurt, and mix well.