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
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 Feta Roulade
- 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.