Courgette Roulade
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 225.8
- Total Fat: 13.0 g
- Cholesterol: 225.2 mg
- Sodium: 155.7 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.4 g
- Protein: 11.5 g
View full nutritional breakdown of Courgette Roulade calories by ingredient
Introduction
Courgette is UK name for zucchini. Courgette is UK name for zucchini.Number of Servings: 2
Ingredients
-
For the Roulade:
Butter, salted, 10 grams
Courgette 250 grams (grated)
Egg 2 large (seperated)
Fresh Parsley, 1 tbsp chopped
Fresh Chives, 1 tbsp chopped
Parmesan Cheese, grated, 1 tbsp
For the filling:
Canola Oil 1tsp
Onions 100 grams
Mushrooms, fresh, 100 grams
Semi Skimmed Milk 60ml
Cornflour, 10 grams
Directions
Melt butter in pa, fry gently the grated courgette stirring well until coloured.
Place in bowl with egg yolk, herbs, black pepper and mix well.
Whisk egg whites until fairly stiff.
Fold in couple spoonfuls to courgettes to loosen mixture, then carefully fold in the rest.
Turn mixture into a lined and greased swiss roll tin and spread evenly. Cook at 200'C for 10-15 mins until risen.
Meanwhile prepare filling, heat oil, fry onions until browned, add sliced mushrooms and cook until softened.
Stir cornflour into COLD milk then pour over mushroom mix and cook until thickened. Season with black pepper.
Sprinkle parmesan onto more greasproof paper, turn out roulade on top of it, spread filling over and roll as for a swiss roll.
Serve immediately tipping any loose cheese on top.
Number of Servings: 2
Recipe submitted by SparkPeople user -POOKIE-.
Place in bowl with egg yolk, herbs, black pepper and mix well.
Whisk egg whites until fairly stiff.
Fold in couple spoonfuls to courgettes to loosen mixture, then carefully fold in the rest.
Turn mixture into a lined and greased swiss roll tin and spread evenly. Cook at 200'C for 10-15 mins until risen.
Meanwhile prepare filling, heat oil, fry onions until browned, add sliced mushrooms and cook until softened.
Stir cornflour into COLD milk then pour over mushroom mix and cook until thickened. Season with black pepper.
Sprinkle parmesan onto more greasproof paper, turn out roulade on top of it, spread filling over and roll as for a swiss roll.
Serve immediately tipping any loose cheese on top.
Number of Servings: 2
Recipe submitted by SparkPeople user -POOKIE-.
Member Ratings For This Recipe
-
LEAN-N-LEXY
