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.
I am still busy baking vegetarian roulades and have yet to get bored of them. Poor frittata, it’s been pushed to the side for the while. Although I was going through my frittata recipes, looking at the ingredients and wondering, dare I, can I make it into a roulade?
Zucchini Feta Roulade
This zucchini roulade recipe was one that evolved as I initially did not think of the roasted red pepper with the filling. As I was putting all the ingredients together to make this I opened a cupboard to see a jar of grilled peppers. It was a bit of a cheat, but hey, they were a bargain and tasty too. With the mint, I was in two minds about adding it but fortunately it was not too overpowering and just gives a very subtle hint of mint which always goes well with feta and zucchini.
I took a gamble on the zucchini and didn’t cook it before putting it into the roulade. I crossed my fingers and toes on the magical absorption powers of coconut flour and it worked. I was a bit nervous that the mixture was going to be a bit wet, already planning to stir fry the failure for lunch and call it vegetable scrambled eggs. Thankfully it worked! Although if I make this again, I might try to gently cook the zucchini beforehand just to see what the difference is. Cooking is like a science lesson at times! The measuring, the experiments! Combined with the art of the colours and making it look pretty on a plate I am often in geek heaven! I think that island fever has caught me and I need a couple of days away back in the real world!
Low Carb Roulade
You need to let the zucchini roulade cool slightly before spreading out the filling. The Feta cheese will not melt and although it takes a high heat to melt the cream cheese, you don’t want any oozing out of the sides. Just letting it stand for a few minutes should be fine. That way you can serve it warm immediately. It is just as delicious cold too. We ate some warm once made, then scoffed the rest the next day cold. Roulades cold the next day make a great breakfast!
- 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!
Serves 2-4 People. Should make 8 slices.
Nutritional Info per slice: 116 Calories, 7g Fat, 7g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs