CHEESY ZUCCHINI AND SPINACH ROULADE
You could make these peppers yourself by grilling them skin side up until they burn and then letting them cool, and peeling off the blackened skin. However, in this instance, I used a jar of the roasted peppers.
This roulade would do you proud at any dinner party!
It is also made from several cheeses, and looks very professional when served up on a long plate with one slice cut.
I used the spinach I grow in my garden, however baby spinach can be used if you do not grow your own.
It is best to prepare the chopped ingredients before you start the recipe, and have it all ready.
Preparation Time: 50 minutes
Cooking Time: 40 minutes
Makes: 8 servings
50g plain flour
1 cup milk
3 large eggs, separated (or 4 medium)
½ cup grated hard cheese or parmesan
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
½ cup grated mozzarella
1 tbsp olive oil
2 zucchinis, coarsely grated
150g home grown spinach or baby spinach leaves
150g soft feta or goat's cheese
100g roasted red peppers, finely chopped
80g fresh ricotta
For the zucchini filling, heat the oil in a fry-pan over a medium heat.
Add the drained, grated zucchini and stir for 5 minutes or until soft and most of the liquid has evaporated.
Transfer to a bowl (I used the same bowl that I grated it into).
|Cooking the zucchini|
Preheat the oven to 180°C, and line a Swiss roll pan (25 x 30 cm) with baking paper.
Melt the butter in the saucepan over a medium heat until foaming. Add the flour and stir for 1 minute or until the mixture bubbles. Remove this from the heat, and gradually add the milk, stirring constantly until it is smooth and combined.
Put it back on heat and stir for 5 minutes or until the mixture thickens. Remove from the heat and stir in the egg yolks one at a time, until well combined.
Beat the egg whites until firm peaks form. Add ¼ of the egg white to the milk mixture.
Using a metal spoon, fold the egg white in until just combined.
Add the remaining egg whites and fold until just combined.
Fold in the Parmesan, parsley and chives.
Spoon the mixture into the Swiss roll pan and smooth the surface.
Bake for 15-20 minutes or until it is puffed and golden.
Meanwhile, stir the feta, peppers and ricotta into the zucchini mixture. Season with pepper.
Using a clean tea towel put this on top of the roulade and turn it upside down carefully and remove the baking paper.
Leave for about 2 minutes to cool slightly. Empty any liquid that has accumulated in the zucchini mixture and spread this filling evenly over the long end of the roulade.
Starting with the long side closest to you, gently roll up the roulade, using the tea towel for each turn. Set aside for 5 minutes to rest.
Preheat the grill to high heat. Transfer the roulade to a baking tray and top with the Mozzarella.
Cook under the grill for about 4 minutes or until the cheese is melted and golden.
Serve with rocket or any other salad, or even on it's own as it has vegetables in it.
This dish is sure to impress anyone lucky enough to be served it.