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

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

Keto Vegetarian Recipes

Zucchini makes a delicious roulade with a feta filling for a light summer dish.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine Vegetarian

Servings 8 Slices

Calories 116 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Roulade

• 1 Medium 2 ½ Cups Zucchini grated
• 5 Eggs separated
• 2 tablespoons Fresh mint chopped
• ⅓ cup coconut flour
• ½ teaspoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Filling

• 2 oz Feta cheese crumbled
• 1 Red pepper grilled/roasted cut into pieces
• 2 oz Cream cheese softened

Instructions

 

• 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.

Notes

Nutritional Info per slice: 116 Calories, 7g Fat, 7g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

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Nutrition

Serving: 1sliceCalories: 116kcalCarbohydrates: 7gProtein: 7gFat: 7gFiber: 3g

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