Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, zucchini roulade. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

On a greased grill rack, cook zucchini in batches, covered, over medium heat. Pat zucchini dry with a paper towel. Blend zucchini with reserved sauce, egg yolks, cheese and nutmeg (b). Beat egg whites until stiff, and fold into zucchini mixture (c).

Zucchini Roulade is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Zucchini Roulade is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have zucchini roulade using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini Roulade:

1. Prepare 3 Large Zucchini
2. Prepare 10-15 Large Basil Leaves
3. Prepare 4 Tbsp Tomato Paste
4. Make ready 1 Tbsp Olive Oil
5. Get 1 Tsp Granulated Garlic
6. Get 1 Tsp Granulated Onion
7. Get 1/2 Tsp Oregano
8. Prepare Black Pepper
9. Prepare Salt
10. Get 1 Tbsp Olive Oil for Searing
11. Get Purple Cauliflower Puree
12. Take 1 Head Purple Cauliflower
13. Prepare 1 Glove Garlic, Minced
14. Make ready 1 Cup Half & Half
15. Get White Pepper
16. Get Salt
17. Prepare 1 Tbsp Olive Oil for Sautée
18. Take Creme Fraiche
19. Make ready 1/2 Cup Heavy Cream
20. Make ready 1/4 Lemon Juice
21. Take Salt
22. Make ready Parmesan Crisp
23. Make ready 1 Wedge Good Parm, Grated

A zucchini roulade that makes a great vegetarian centre stage dish. With a creamy filling of feta cheese and grilled red pepper this is great warm or cold. I am still busy baking vegetarian roulades and have yet to get bored of them. Poor frittata, it's been pushed to the side for the while.

Steps to make Zucchini Roulade:

1. In a small bowl, mix heavy cream with lemon juice and salt. Mix to combine, should thicken immediately. Set somewhere warm for it to thicken more. Once its as thick as you'd like, refrigerate until cold, then bottle.
2. Heat oven to 350°, and lay parchment paper on sheet pan. Lay grated parmesan in a nice circle, and bake until crispy. Cut into desired shape immediately after you take it out of the oven, or it'll fracture.
3. In small bowl, mix tomato paste with garlic, onion, oregano, pepper, and salt to taste. Mix completely, then add olive oil and mix again. Oil will separate, so leave whisk in it until you're finished.
4. Using a mandolin on a very thin setting, shave zucchini. You don't want to use skin heavy sides, nor do you want to use the very seedy core. Probably only 2-3 good strips from first side. Turn zucchini over to fresh half, and repeat. Rinse and dry basil leaves, and cut them down the middle. Lay out a strip of zucchini, and place basil halves, then spoon good amount of tomato paste mixture all the way down. Carefully, but tightly, roll. Set against side of cutting board so they don't unravel.
5. Break cauliflower down into very small florets. Place a large pan over medium heat, and pour a nice drizzle of olive oil. Once shimmering, throw in cauliflower. Once the cauliflower has some color, add in garlic, and cook until cauliflower is nicely golden on edges. Add in half and half. Bring to simmer, then pour it all into blender, and blend until smooth. Salt and white pepper to taste.
6. Place pan back over medium heat, and heat olive oil until shimmering. Place zucchini rolls with flap side down in the pan first, to sear the edge shut. Turn every minute, until all edges seared. Remove, and place on paper towel.
7. Spoon a good amount of the cauliflower puree onto plate, and space 4-5 roulade evenly along the puree. Place parmesan crisp between 2, to prop it up. Chiffonade basil, and garnish the tops of the zucchini. Decorate with dots of creme fraiche.

I am still busy baking vegetarian roulades and have yet to get bored of them. Poor frittata, it's been pushed to the side for the while. The Zucchini Roulade with Cherries and Balsamic Vinegar is a great way to use zucchinis, which are typically under a dollar a pound. Gluten Free Low Carb Vegetarian 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.

So that’s going to wrap it up with this special food zucchini roulade recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!