Zucchini Roulade is a healthy and light summer dish that you can whip up in a short time from local ingredients.
The season of the visits that end with “Would you like a zucchini” is in full swing! Whether you are one of those who don’t know what to do with all that zucchini overload or whether you simply like zucchini, here’s a recipe that I really really like. It’s refreshing and healthy vegetarian dish.
And for more inspiration, here are more of my recipes from the Healthy Cooking category.
Supplies
- 600 g/21.2 oz of zucchini
- 65 g/2.3 oz of flour
- 2 eggs
- 1 tbsp of sour cream or white yoghurt
- 100 g/3.5 oz of cottage cheese
- 2 garlic cloves
- 2 medium pulpy tomatoes
- salt
- pepper
- nutmeg
- parsley, dried or fresh
Zucchini Roulade – Recipe
Grate the zucchini finely, salt and let rest for 20 minutes. The vegetable will release some water, pour it out.
Add eggs, sour cream, flour and a pinch of pepper and mix well. 
Place a baking sheet on a baking tray and spread the zucchini mixture evenly on it.
Preheat the oven on 180 °C/356 °F and bake for 20 minutes. Then let it cool down completely. 
Mix the cheese with crushed garlic and smear it on the zucchini dough. Sprinkle with a little nutmeg and some parsley.
Slice the tomatoes in fine slices. Pulpy tomatoes with less water are the most suitable for this recipe.
Place the tomato slices all over the dough leaving just a 3-finger-space on one of the shorter sides.
Use the baking sheet to roll the roulade.
The seam should be on the bottom.
Pack the zucchini roulade in the baking sheet and foil and let it rest for at least 2 hours in the fridge.
Then slice the roulade…
…and serve cold!
