Zucchini roulade stuffed with mushroom filling
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ingredients
Rollades
5 pcs smaller zucchini 2 cloves garlic 4 pcs eggs 100 g grated cheese salt, black pepper
Filling
1 pk onion 2 cloves garlic 450 g mushrooms 2 pk red pepper salt
you still need
olive oil
progress
Beautiful flourless roulade with a tasty, mushroom filling.
1.
Cut the onion finely, crush the garlic and saute together in olive oil. Add the sliced mushrooms and peppers. Simmer for about 10 min, season with salt to taste and set aside.
2.
Mix the eggs together with the crushed garlic and grated cheese. Peel 4 courgettes, grate and leave to stand for 10-15 min to let the water out. Once the zucchini has been drained (I squeeze the zucchini in my hands), add them to the eggs and mix well. Add salt and pepper.Tip: who likes can add chopped chives or dill sprigs to the batter.
3.
Prepare a large baking tray, line it with baking paper and grease it with olive oil. Pour the batter onto the paper and spread evenly. Cut the last remaining zucchini into thin rounds and place evenly on the prepared dough. Bake for 30-35 minutes at 190°C. After baking, let it cool down or the dough will tear!
4.
Turn the cooled roulade by covering the top with another baking tray with paper and then turning it over together. Stuff the inside so you have zucchini rings on the outside. Carefully roll up with the paper and leave to stand.
