Zucchini Feta Roulade
Basic Information
- Servings: 2
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 54.49
- Health score: 11.00
- Weight Watcher points: 15.00
Summary
Zucchini Feta Roulade might be just the European recipe you are searching for. This gluten free, lacto ovo vegetarian, and primal recipe serves 2 and costs $2.45 per serving. One portion of this dish contains about 24g of protein, 29g of fat, and a total of 442 calories. If you have feta cheese, eggs, baking powder, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It works well as a reasonably priced main course. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. If you like this recipe, you might also like recipes such as Turkey Breast Roulade with Green Chiles and Feta, Zucchini Fritters with Feta, and Zucchini Patties with Feta.
Ingredients
zucchini1 medium
eggs5
mint2 tablespoons
coconut flour38 g
baking powder0.5 teaspoon
garlic powder1 teaspoon
salt0.5 teaspoon
pepper0.5 teaspoon
feta cheese2 oz
roasted pepper1
cream cheese2 oz
Instructions
Step 1
Preheat the oven to 200C/400F degrees.Grease and line a rectangle baking tray with parchment paper.Grate zucchini.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.
Step 2
Pour the mixture into the tray and spoon out evenly.
Step 3
Bake for 15 minutes until firm.Whilst the roulade is baking make the filling by blending the cream cheese and feta together until its smooth. I use a spoon to beat the mixture.
Step 4
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.
Step 5
Remove the top layer of parchment paper (the one that was used during cooking).
Step 6
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!
Categories
Cuisines: German, European
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, lacto ovo vegetarian, primal