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Zucchini roulade with mushrooms (flourless)

A delicious and spicy zucchini roulade with cheese. Without a single gram of flour.

serving_count:

Zaļās olīvas Rimi bez kauliņiem 935g/455g

2 Eggs

100 grami Egg white

300 grami Zucchini

140 grami Skimmed milk curd

80 grami Carrot

Salt, pepper, garlic

Zaļās olīvas Rimi bez kauliņiem 935g/455g

2 Eggs

250 grami Mushrooms

160 grami Carrot

100 grami 10% cheese

90 grami Tea cheese

80 grami Onion

20 grami Greens (dill)

12 grami Garlic

Salt, and pepper as desired

First fry/sauté the mushrooms, grated carrot, onion and garlic. Set aside to cool.
Grate the zucchini, sprinkle with salt, mix and set aside to drain.
Beat 2 eggs in a bowl. Add the egg whites and curd. Beat until smooth. Add the sautéed mushrooms and vegetables, as well as the zucchini, drained of excess liquid.
Place the mixture on a baking tray and spread it out thinly (size of my tray: 25×36 cm).
Bake in a preheated oven at 175-180 °C for ~30-40 minutes.
Remove the sponge cake from the baking paper and cool.
Grate the cheeses and add to the sautéed mushrooms and vegetables.
Add 1 whole egg and the white of 1 egg. Leave the yolk for brushing.
Spread the mixture onto the cooled biscuit, tamping lightly.
Carefully roll the sponge cake, brush with egg yolk, sprinkle with sesame seeds and place in a preheated oven at 180 °C for ~15 minutes.

product_weight - 1402g.

serving_count - 3.0

1 serving_contains:

Kilokalorijas (Kcal) 407.0
percent_from_needed_in_day*
Ogļhidrāti (OH) 16.8g.	6%
Olbaltumvielas/Proteīni (OB) 47.3g.	95%
Tauki (T) 16.4g.	26%
calory_description

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