Zucchini Roulade. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Roll up and secure each with a toothpick. Pat zucchini dry with a paper towel.

The combination of zucchini, cream cheese filling and ham is so tasty. I served it as an appetizer but it is also quite filling so it's perfect for a delicious lunch. A zucchini roulade that makes a great vegetarian centre stage dish. You can Have Zucchini Roulade using 23 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Zucchini Roulade

What You needis 3 of Large Zucchini.
It's 10-15 of Large Basil Leaves.
It's 4 Tbsp of Tomato Paste.
What You needis 1 Tbsp of Olive Oil.
It's 1 Tsp of Granulated Garlic.
Lets Go Prepare 1 Tsp of Granulated Onion.
What You needis 1/2 Tsp of Oregano.
It's of Black Pepper.
Lets Go Prepare of Salt.
It's 1 Tbsp of Olive Oil for Searing.
It's of Purple Cauliflower Puree.
It's 1 Head of Purple Cauliflower.
Lets Go Prepare 1 of Glove Garlic, Minced.
Lets Go Prepare 1 Cup of Half & Half.
What You needis of White Pepper.
It's of Salt.
It's 1 Tbsp of Olive Oil for Sautée.
What You needis of Creme Fraiche.
Lets Go Prepare 1/2 Cup of Heavy Cream.
Lets Go Prepare 1/4 of Lemon Juice.
Lets Go Prepare of Salt.
It's of Parmesan Crisp.
It's 1 of Wedge Good Parm, Grated.

With a creamy filling of feta cheese and grilled red pepper this is great warm or cold. I am still busy baking vegetarian roulades and have yet to get bored of them. Poor frittata, it's been pushed to the side for the while. The Zucchini Roulade with Cherries and Balsamic Vinegar is a great way to use zucchinis, which are typically under a dollar a pound.

Zucchini Roulade instructions

In a small bowl, mix heavy cream with lemon juice and salt. Mix to combine, should thicken immediately. Set somewhere warm for it to thicken more. Once its as thick as you'd like, refrigerate until cold, then bottle..
Heat oven to 350°, and lay parchment paper on sheet pan. Lay grated parmesan in a nice circle, and bake until crispy. Cut into desired shape immediately after you take it out of the oven, or it'll fracture..
In small bowl, mix tomato paste with garlic, onion, oregano, pepper, and salt to taste. Mix completely, then add olive oil and mix again. Oil will separate, so leave whisk in it until you're finished..
Using a mandolin on a very thin setting, shave zucchini. You don't want to use skin heavy sides, nor do you want to use the very seedy core. Probably only 2-3 good strips from first side. Turn zucchini over to fresh half, and repeat. Rinse and dry basil leaves, and cut them down the middle. Lay out a strip of zucchini, and place basil halves, then spoon good amount of tomato paste mixture all the way down. Carefully, but tightly, roll. Set against side of cutting board so they don't unravel..
Break cauliflower down into very small florets. Place a large pan over medium heat, and pour a nice drizzle of olive oil. Once shimmering, throw in cauliflower. Once the cauliflower has some color, add in garlic, and cook until cauliflower is nicely golden on edges. Add in half and half. Bring to simmer, then pour it all into blender, and blend until smooth. Salt and white pepper to taste..
Place pan back over medium heat, and heat olive oil until shimmering. Place zucchini rolls with flap side down in the pan first, to sear the edge shut. Turn every minute, until all edges seared. Remove, and place on paper towel..
Spoon a good amount of the cauliflower puree onto plate, and space 4-5 roulade evenly along the puree. Place parmesan crisp between 2, to prop it up. Chiffonade basil, and garnish the tops of the zucchini. Decorate with dots of creme fraiche..

TO MAKE THE ROULADE: Blend zucchini with filling, egg yolks, cheese and nutmeg. Beat egg whites until stiff and fold into mixture. Roll up and serve at room. Zucchini Rolade with Creole tomato relish_Muriel's. A grilled zucchini roulade, with Creole cream cheese and ricotta, and a smoked Creole tomato relish is the first course of a four-course Creole.