Zucchini Roulade with Basil Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 500 g zucchini
- 5 egg (s), including the egg white
- 5 egg (s), including the yolk
- 100 g flour
- salt
- pepper
For the filling:
- 1 kg beefsteak tomato (s)
- 150 g cheese (butter cheese)
For the sauce:
- 2 bunch basil
- 100 ml oil (olive oil)
- 40 g pine nuts
- 3 tablespoon parmesan, grated
- 2 cloves garlic
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Slice the zucchini into strips. Beat the egg white until stiff, fold in the egg yolks and mix carefully with the flour, salt and pepper. Fold in the zucchini and spread the batter on a baking sheet lined with baking paper. Bake in a preheated oven at 200 degrees for about 25 minutes. Immediately turn the baked sheet of dough out onto a damp kitchen towel and roll it up.
- For the filling, scald the tomatoes with boiling water, peel and core them. Catch the juice and the kernels, pass them through a sieve and set aside for the sauce. Chop the pulp. Coarsely grate the butter cheese. Unroll the sheet of dough again and cover with the tomato meat and cheese. Roll up the sheet of dough tightly again and bake on a tray at 180 degrees for about 20 minutes.
- In the meantime, for the sauce, clean the basil and puree in a blender with the olive oil, pine nuts, parmesan and garlic. Season to taste with salt and pepper and stir in the collected tomato juice.
- Cut the courgette roulade into slices and serve with the basil sauce.
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