Zucchini Feta Roulade

Using a grater, finely shred the zucchini.

Ingredients

2 pieces of Zucchini

Equipment

Grater

In a clean bowl, whisk the egg whites until they reach stiff peaks.

Ingredients

4 pieces of Egg White

Equipment

Bowl

Whisk

In a separate bowl, beat the egg yolks, then stir in the grated zucchini, coconut flour, mint, baking powder, garlic powder, salt, and black pepper until well combined.

Ingredients

5 mL of Baking Powder

120 mL of Zucchini

4 pieces of Egg Yolks

30 mL of Coconut Flour

15 mL of Mint

2½ mL of Garlic Powder

2½ mL of Salt And Pepper

1¼ mL of Black Pepper

2½ mL of Red Bell Pepper

Equipment

Bowl

Wooden Spoon

Gently fold the stiff egg whites into the zucchini mixture until just combined, then pour onto the prepared tray and spread evenly.

Ingredients

120 mL of Zucchini

1 piece of Egg White

Equipment

Spatula

Baking Pan

Bake for 15 minutes or until the roulade is firm to the touch.

Equipment

Oven

Baking Pan

While baking, blend the cream cheese and feta cheese together until smooth, then stir in the red bell pepper.

Ingredients

120 mL of Baking Powder

2½ mL of Salt And Pepper

2½ mL of Black Pepper

½ piece of Red Bell Pepper

115 g of Cream Cheese

115 g of Feta Cheese

Equipment

Food Processor

Wooden Spoon

Remove the roulade from the oven, transfer to a clean sheet of parchment paper, and let cool for 3 minutes. Peel off the original parchment paper.

Equipment

Parchment Paper

Oven

Spread the cheese filling evenly over the roulade, then use the parchment paper to help roll it into a tight log. Trim the edges for a clean presentation.

Ingredients

240 mL of Cream Cheese

120 mL of Feta Cheese

Equipment

Spatula

Parchment Paper

Chefs Knife