Ingredients 60g butter
50g plain flour
1 cup milk
3 large eggs, separated (or 4 medium)
½ cup grated hard cheese or parmesan
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
½ cup grated mozzarella
Zucchini Filling 1 tbsp olive oil
2 zucchinis, coarsely grated
150g home grown spinach or baby spinach leaves
150g soft feta or goat's cheese
100g roasted red peppers, finely chopped
80g fresh ricotta
For the zucchini filling, heat the oil in a frypan over a medium heat.
Add the drained, grated zucchini and stir for 5 minutes or until soft and most of the liquid has evaporated.
Transfer to a bowl (I used the same bowl that I grated it into).
Add the spinach to the pan and stir for 2 minutes or until wilted.
Transfer this to the zucchini bowl, mix and let cool.
Mixing spinach and zucchini
Preheat the oven to 180°C, and line a Swiss roll pan (25 x 30 cm) with baking paper.
Melt the butter in the saucepan over medium heat until foaming. Add the flour and stir for 1 minute or until the mixture bubbles. Remove from the heat.
Gradually add the milk, stirring constantly until smooth and combined.
Put back on heat and stir for 5 minutes or until the mixture thickens. Remove from heat and stir in egg yolks one at a time, until well combined.
Beat the egg whites until firm peaks form. Add ¼ of the egg white to the milk mixture.
Add egg whites
Using a metal spoon, fold the egg white in until just combined.
Add the remaining egg whites and fold until just combined.
Fold in the Parmesan, parsley and chives.
Spoon the mixture into the Swiss roll pan and smooth the surface.
Bake for 15-20 minutes or until puffed and golden.
Meanwhile, stir the feta, peppers and ricotta into the zucchini mixture. Season with pepper.
Mix zucchini filling
Using a clean tea towel put this on top of the roulade and turn upside down carefully and remove the baking paper.
Turn carefully out of tin
Leave for about 2 minutes to cool slightly. Empty any liquid that has accumulated in the zucchini mixture and spread this filling evenly over the long end of the roulade.
Ready to be rolled
Starting with the long side closest to you, gently roll up the roulade, using the tea towel for each turn. Set aside for 5 minutes to rest.
Preheat the grill to high. Transfer the roulade to a baking tray. Top with the Mozzarella.
Top with Mozzarella
Cook under the grill for about 4 minutes or until the cheese is melted and golden.
Serve with rocket.
This dish is sure to impress anyone lucky enough to be served it.
A very tasty dish. I added a small tin of corn kernels to the zucchini mix, i also roasted my peppers instead of buying them roasted. Would definitely serve this again and my friends who shared the meal want the recipe for themselves