Zucchini Feta Roulade

Ingredients

• •1 medium zucchini
• •5 eggs
• •2 tablespoons mint
• •38 g coconut flour
• •½ teaspoon baking powder
• •1 teaspoon garlic powder
• •½ teaspoon salt
• •½ teaspoon pepper
• •2 oz feta cheese
• •1 roasted pepper
• •2 oz cream cheese

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Preheat 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.
2. 2In another bowl, beat the egg yolks and add the grated zucchini, coconut flour, mint, baking powder, garlic powder, salt and pepper. Stir thoroughly.
3. 3Gently fold in the egg whites until the mixture is combined.
4. 4Pour the mixture into the tray and spoon out evenly.
5. 5Bake 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.
6. 6Add 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.
7. 7Remove the top layer of parchment paper (the one that was used during cooking).
8. 8Spread 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!