• Sandra

Courgette Roulade

Courgette Roulade


· 500g grated courgettes

· 1 tablespoon vegetable oil

· 1 onion finely chopped

· 3 eggs ( separated)

· Salt and Pepper

· Filling : options include roasted red pepper/ ricotta and feta; roasted pine nuts with grated carrot; wilted spinach and philly cheese


Line a 30x23 baking tray with cling film

Grate courgettes and squeeze out any excess water

Gently sweat onion in the oil until soft then add grated courgette.

Cook gently for 3-4 mins.

Season and allow to cool.

Mix through the beaten egg yolks with the onion and courgette

Whisk egg whites until soft peaks

Gently fold the egg mixes together

Spread this into the prepared baking tray and place in oven at 190 for 20 minutes. It should be lightly coloured and slightly firm to touch.

Turn out onto a large sheet of greaseproof paper and allow to cool slightly.

Prepare filling of choice. The amount depends on how hungry you are ….

Spread filling on top of roulade and roll up.


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