Filled zucchini roll
As my "entry fee" to this forum I'll post a recipe I just made today. It's suitable as a vegetable side dish for meat, or also good just by itself. I can't specify exact quantities for the ingredients, but that's probably also unnecessary.
Filled zucchini roll
- Leaf spinach
- Hot chilis
- Half cream
- Grated parmigiano
- Salt, Pepper, Cummin, Nutmeg
Peel zucchini not too thinly (2-3 mm, otherwise it's too fragile) in katsuramuki style, about 30 to 40 cm in length will do. Center part goes to soup...
Prepare scrambled egg into a creamy consistency, such that it doesn't flow away but is still quite moist. Season with salt, pepper and a bit of cummin. Also add some grated parmigiano.
Mix finely cut broccoli, leek, some blanched spinach and hot chilies into the scrambled egg. Quantities such as it results in a pliable mass. This mass will solidify completely during the later baking and hold the rolls together.
Distribute evenly onto the zucchini stripes and roll up nicely, stuff additional egg-vegetable mass into the sides of the rolls so that they are filled uniformly.
Put the rolls into a baking pan and cover with a mixture of grated parmigiano and half cream, seasoned with pepper, salt and a bit of nutmeg. Bake for 30 min at 200°C (390°F).
Cut into slices for serving.
Last edited by photonic; 11-28-2009 at 08:19 AM.
Very nice idea! I suppose you mix egg and cream like a quiche mixture?
Have you tried rolling everything into clingfilm, tighten the package and steam the wrapped rolls first to avoid them from falling apart, let cool and then take out of the clingfilm and cook or gratin in the oven; you could even roll them first in thin brick or puff pastry before they go into the oven.
Do you cut the zucchini by hand or do you use a mandoline?
I mixed a little bit of cream into the eggs, put it in a pan and carefully heated while stirring until I got a paste like consistency. Then I added the cold vegetables to stop further solidification.
I like idea with the plastic film and steaming afterwards for stability, and additional wrapping in puff pastry, I'll try that next time I do something in this way. Also putting some salmon or chicken into the rolls should turn out nice I think.
I cut the zucchini by hand, but using a mandoline (which I don't have) could also work nicely.
Excellent recipe. Thanks. Another approach we use here is to slice the zucchini in half length-wise. Then we scoop out the center part, leaving two hollow bowls. We mix the center part with grated parmesan cheese, egg and herbs (sometimes we include some bacon bits.) I also add just a tiny touch of dry mustard or lemon juice. The halves go into the oven for a short bake to cook the zucchini and melt the cheese. Then you can slice them and serve them.