Recipe: Yummy Zucchini Roulade

Charles Watson

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Recipe: Yummy Zucchini Roulade Delicious, fresh and tasty.

Zucchini Roulade. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Roll up and secure each with a toothpick. Pat zucchini dry with a paper towel.

Try a roulade in place of a frittata for a low carb egg dish.

You need to let the zucchini roulade cool slightly before spreading out the filling.

A zucchini roulade that makes a great vegetarian centre stage dish.

You can have Zucchini Roulade using 23 ingredients and 7 steps. Here is how you cook it.

Ingredients of Zucchini Roulade

You need of Large Zucchini.
You need of Large Basil Leaves.
It’s of Tomato Paste.
It’s of Olive Oil.
It’s of Granulated Garlic.
It’s of Granulated Onion.
Prepare of Oregano.
It’s of Black Pepper.
Prepare of Salt.
It’s of Olive Oil for Searing.
It’s of Purple Cauliflower Puree.
You need of Purple Cauliflower.
You need of Glove Garlic, Minced.
Prepare of Half & Half.
Prepare of White Pepper.
Prepare of Salt.
You need of Olive Oil for Sautée.
It’s of Creme Fraiche.
Prepare of Heavy Cream.
Prepare of Lemon Juice.
It’s of Salt.
It’s of Parmesan Crisp.
You need of Wedge Good Parm, Grated.

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.

TO MAKE THE ROULADE: Blend zucchini with filling, egg yolks, cheese and nutmeg.

Zucchini Roulade step by step

In a small bowl, mix heavy cream with lemon juice and salt. Mix to combine, should thicken immediately. Set somewhere warm for it to thicken more. Once its as thick as youd like, refrigerate until cold, then bottle..
Heat oven to 350°, and lay parchment paper on sheet pan. Lay grated parmesan in a nice circle, and bake until crispy. Cut into desired shape immediately after you take it out of the oven, or itll fracture..
In small bowl, mix tomato paste with garlic, onion, oregano, pepper, and salt to taste. Mix completely, then add olive oil and mix again. Oil will separate, so leave whisk in it until youre finished..
Using a mandolin on a very thin setting, shave zucchini. You dont want to use skin heavy sides, nor do you want to use the very seedy core. Probably only 2-3 good strips from first side. Turn zucchini over to fresh half, and repeat. Rinse and dry basil leaves, and cut them down the middle. Lay out a strip of zucchini, and place basil halves, then spoon good amount of tomato paste mixture all the way down. Carefully, but tightly, roll. Set against side of cutting board so they don't unravel..
Break cauliflower down into very small florets. Place a large pan over medium heat, and pour a nice drizzle of olive oil. Once shimmering, throw in cauliflower. Once the cauliflower has some color, add in garlic, and cook until cauliflower is nicely golden on edges. Add in half and half. Bring to simmer, then pour it all into blender, and blend until smooth. Salt and white pepper to taste..
Place pan back over medium heat, and heat olive oil until shimmering. Place zucchini rolls with flap side down in the pan first, to sear the edge shut. Turn every minute, until all edges seared. Remove, and place on paper towel..
Spoon a good amount of the cauliflower puree onto plate, and space 4-5 roulade evenly along the puree. Place parmesan crisp between 2, to prop it up. Chiffonade basil, and garnish the tops of the zucchini. Decorate with dots of creme fraiche..

Beat egg whites until stiff and fold into mixture.

Roll up and serve at room.

The Zucchini Roulade with Cherries and Balsamic Vinegar is a great way to use zucchinis, which are typically under a dollar a pound.

Course: Entrées: Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish!

Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.