Lunch Main Dishes Zucchini

Zucchini Feta Roulade

This low carb zucchini roulade that makes a great main dish which is great served either cold or warm. 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. 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

zucchini roulade


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.

zucchini roulade

Zucchini Feta Roulade
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Course: Main Course
Servings: 8 Slices
Calories: 116 kcal
Author: Angela Coleby
  • 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
  1. Preheat the oven to 200C/400F degrees.
  2. Grease and line a rectangle baking tray with parchment paper.
  3. In a bowl, whisk the egg whites until stiff peaks.
  4. In another bowl, beat the egg yolks and add the grated zucchini, coconut flour, mint, baking powder, garlic powder, salt and pepper. Stir thoroughly.
  5. Gently fold in the egg whites until the mixture is combined.
  6. Pour the mixture into the tray and spoon out evenly.
  7. Bake for 15 minutes until firm.
  8. 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.
  9. Add the red pepper and mix until combined.
  10. 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.
  11. Remove the top layer of parchment paper (the one that was used during cooking).
  12. Spread the filling evenly across the roulade. It can be a bit rough as it will even out during rolling.
  13. From the small edge of the roulade and using the parchment paper underneath, gently roll the roulade up into a Swiss Roll shape.
  14. Trim off any edges for neatness.


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sallybr March 8, 2017 at 11:43 pm

Lovely recipe! I can imagine the possibilities for filling and flavoring the roulade are endless!

looks so nice when you slice it… I need to try this!

Jane March 9, 2017 at 2:57 am

Zucchini feta roulade….as an avid reader of your recipes I was excited to get this new one today….however there seems to be a gap in the instructions….nothing after step3 for me!
It could be my computer. …but I reloaded and its still missing……hope all ok on your island.

Angela Coleby March 9, 2017 at 6:30 am

The recipe instructions did go a bit strange when I posted it so have now corrected this. Merci!

Jane March 9, 2017 at 9:16 am

De rien! Great recipes thanks !

Debi-Lea Barker March 9, 2017 at 4:02 am

Hi. Do I add the coconut flour to the eggs whites, it’s in the ingredients but not in the recipe process? X

Angela Coleby March 9, 2017 at 6:30 am

The instructions went a bit crazy but I’ve amended them. Gremlins of the internet!

Elaine @ foodbod March 9, 2017 at 10:55 am

Fab creation, Angela 🙂

Angela Coleby March 9, 2017 at 2:31 pm

Thanks! Am having an obsession with rolling food up!

Elaine @ foodbod March 10, 2017 at 3:04 am

It could be worse!!!

Joanna March 9, 2017 at 2:20 pm

!I can’t wait to try this! So pretty! What size of rectangle pan do you use?

Angela Coleby March 9, 2017 at 2:33 pm

It’s a 12 1/4 ” x 8 1/8 ” tin. Hope you enjoy it!

Edith JEANNOLIN March 20, 2017 at 3:15 am

Hi Angela, I have made your roulade a few times now and it is always delicious.Thank you

Angela Coleby March 20, 2017 at 10:47 am

So glad you liked it! Thanks for popping by too!!

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