Peel the zucchini and grate it on the coarse side of a box grater. Sprinkle with salt, mix and let it sit for a few minutes so the zucchini releases its liquid.
Peel the carrots, wash them well and grate them just like the zucchini.
Grate the cheese in the same way.
In a separate bowl, combine the grated carrots, grated cheese and well‑squeezed zucchini.
Add the two eggs to the grated vegetables, then season with salt, turmeric and paprika.
Mix all the ingredients together until everything is well combined.
Line a small baking tray or pan (about 8x8 inches / 20x20 cm) with a silicone or non‑stick parchment sheet. Spread the mixture in the pan and smooth it out into an even layer about 0.2 inch (0.5 cm) thick.
Preheat the oven to 350 °F (180 °C) and bake for 20–25 minutes. The exact time may vary depending on your oven.
Let the vegetable layer cool down, then spread the cream cheese evenly over the surface.
Roll it up tightly into a neat roll.
From the indicated amount of ingredients, you will get two rolls.
Once the rolls have cooled, slice them into small pieces. Garnish with fresh herbs and serve as a healthy appetizer or snack.