Zucchini Feta Roulade
1 Medium (2 1/2 Cups) Zucchini grated
5 Eggs separated
2 tablespoons Fresh mint chopped
1/3 cup (38g) coconut flour
1/2 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 oz (56g) Feta cheese crumbled
1 Red pepper, grilled/roasted cut into pieces
2 oz (56g) Cream cheese softened
Preheat the oven to 200C/400F degrees.
Grease and line a rectangle baking tray with parchment paper.
In a bowl, whisk the egg whites until stiff peaks.
In another bowl, beat the egg yolks and add the grated zucchini, coconut flour, mint, baking powder, garlic powder, salt and pepper. Stir thoroughly.
Gently fold in the egg whites until the mixture is combined.
Pour the mixture into the tray and spoon out evenly.
Bake for 15 minutes until firm.
Whilst the roulade is baking make the filling by blending the cream cheese and feta together until it’s smooth. I use a spoon to beat the mixture.
Add the red pepper and mix until combined.
Once the roulade is baked, place it onto a parchment sheet on the kitchen counter. Allow to cool for about 2-3 minutes as you don’t want to burn your hands rolling it, nor want the filling to melt and ooze out when you roll it up.
Remove the top layer of parchment paper (the one that was used during cooking).
Spread the filling evenly across the roulade. It can be a bit rough as it will even out during rolling.
From the small edge of the roulade and using the parchment paper underneath, gently roll the roulade up into a Swiss Roll shape.
Trim off any edges for neatness.
Eat and enjoy!
A zucchini roulade that makes a great vegetarian centre stage dish. With a creamy filling of feta cheese and grilled red pepper this is great warm or cold.
A low carb & glute free zucchini roulade
Monday, March 20, 2017 - 8:26am