Aug 6, 2017

Low Carb Zucchini Roulade - Rotolo alle Zucchine Low Carb

    English / Italiano (traduzione segue prossimamente)

Last night, my lovely neighbour Alexandra gave me some huge zucchetti she had grown in her garden and today I have prepared a low carb recipe to honour her wonderful present
The timing was perfect, as I had just finished preparing 6 litres of low fat homemade yogurt (about 1.5% fat) and I strained some to make cream cheese, which I mixed up with freshly chopped chives.
Not to underestimate that 1/3 of this roulade makes a great Cicle 1 meal or snack according to the 17-day diet by Dr. Mike Moreno.
NB: this recipe is so versatile that you can add more or less parmesan, herbs and spices. Just adapt it to your taste. Same thing for the filling: you can use whatever you wish and it will still taste great.
Let me know, how you made it.

Ingredients:
1 kg grated Zucchini
1 Tbsp salt
6 eggs (size 53+ gr)
1 tsp cream of tartar
50-80 g grated parmesan
2 Tbsp frozen Italian herbs (chopped)
powdered garlic
powdered onion
ground pepper

Filling:
Homemade cream cheese with chives
Turkey cold sliced

Procedure:
Line a Swiss roll tin (about 40 x 33 cm) with parchment paper.
Preheat the oven to 200°C (but you’ll bake at 180°C).
Sprinkle the salt over the grated courgette, mix well and transfer into a colander.
With your hand, press out / squeeze out as much water as you can (at the end I had about 600 g of zucchetti).
Beat the eggs with the cream of tartar until fluffy (about 10-15 minutes).
Press the courgette once again and pour them into a bowl. Add the spices, the herbs and the grated parmesan and mix well with a fork.
Incorporate the eggs (in 2 or 3 times) to the zucchetti and pour into the Swiss roll tin (make sure the whole surface is well covered with the zucchetti).
Bake in the oven at 180°C for about 15 minutes (till golden and “dry”)
Remove from the oven, turn the baking tray onto a clean parchment paper and peel off the “old” parchment paper.
Roll up tightly from the longest side (with the parchment paper) and cover with a kitchen towel. Let cool completely.

Filling:
Once cold, open the roulade and fill with homemade cream cheese (or any cream cheese you like) and turkey cold sliced.
Roll it up again, slice and serve.
We had it for dinner with a big salad made of iceberg salad, carrots, cucumbers, cherry and bell peppers.





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