Baked Zucchini Roll Gratin

Preheat the oven to 180 degrees and let it heat up. After washing and drying the zucchinis well, cut off the ends and slice them into long, thin strips using a vegetable peeler.

Sprinkle a little salt over the sliced zucchini strips and let them sit for approximately 10 minutes. This process will allow the zucchinis to release excess water and ensure they curl easily without breaking while rolling.

At the end of the time, dry the zucchinis thoroughly by pressing them lightly with a clean paper towel.

For the sauce preparation, add strained yogurt, eggs, garlic powder, dried basil, and salt to a deep mixing bowl. In accordance with our chef's flavor recommendation, also add finely grated lemon zest and nutmeg to this mixture to add a refreshing acid balance and depth of flavor. Mix all the ingredients with a wire whisk until a smooth consistency is achieved.

Roll up the dried zucchini strips one by one and arrange them tightly side by side vertically in a small baking dish.

Pour the prepared yogurt and egg sauce over the rolled zucchinis in the baking dish so that it penetrates every part evenly.

Finally, sprinkle the grated kashar cheese evenly over the sauce. Bake in the preheated oven for approximately 20-25 minutes until the top turns golden yellow and the cheese melts. After taking it out of the oven, let it rest for a few minutes for the initial heat to subside and then serve.