Zucchini and Meat Roll

Preheat the oven to 375°F (375°F).

In a large bowl combine the sliced zucchini, grated carrot, shredded mozzarella, and beaten eggs; mix until a uniform batter forms.

Spread the mixture evenly on a parchment‑lined baking tray, forming a thin rectangular layer about 1 cm thick.

Bake the base for 12‑15 minutes, or until the surface is set, lightly golden and feels firm to the touch.

While the base is baking, season the ground meat with the spices and stir to distribute evenly.

When the base is done, remove it from the oven and immediately spread the softened Philadelphia cheese over the entire surface.

Evenly distribute the seasoned ground meat over the cheese layer, then place the cut goat‑cheese sticks on top.

Using the parchment paper to help, roll the baked sheet tightly into a cylinder, forming a tight roll.

Wrap the roll securely in aluminum foil and return it to the oven.

Bake the wrapped roll for an additional 10‑12 minutes, or until the interior is hot and the cheeses are fully melted.

Remove from the oven, let rest for 3 minutes, then slice into thick rounds and serve.