EatSmarter exclusive recipe

Savory Roulade with Tomato and Pesto

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Savory Roulade with Tomato and Pesto

Savory Roulade with Tomato and Pesto - A hearty welcome is guaranteed with this alternative to pizza!

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Health Score:
9,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
274
calories
Calories

Healthy, because

Even smarter

Nutritional values

The courgettes make the dough juicy and together with the wholemeal flour they provide fibre. The eggs not only provide valuable protein, but also the complete range of all minerals and vitamins - except vitamin C, which is found in tomatoes and basil.

The sponge roll can be prepared very well. Wrap the filled roll in aluminium foil and put it in the oven preheated to 180 °C (fan oven: 160 °C, gas: level 2-3) 30 minutes before eating. Or serve it cold - it also tastes very good that way.

1 serving contains
(Percentage of daily recommendation)
Calorie274 kcal(13 %)
Protein15 g(15 %)
Fat17 g(15 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E3.9 mg(33 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.3 mg(21 %)
Folate112 μg(37 %)
Pantothenic acid1.4 mg(23 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C37 mg(39 %)
Potassium573 mg(14 %)
Calcium242 mg(24 %)
Magnesium73 mg(24 %)
Iron3.5 mg(23 %)
Iodine14 μg(7 %)
Zinc2.4 mg(30 %)
Saturated fatty acids4.8 g
Uric acid46 mg
Cholesterol174 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
10
Ingredients
3 zucchini (each about 250 grams)
7 eggs
5 ozs Whole wheat flour
salt
peppers
3 lbs Beefsteak tomato
5 ozs Gouda (30% fat)
2 garlic cloves
1 pc Parmesan (about 30 grams)
2 bunches Basil
6 Tbsps olive oil
2 Tbsps Pine nuts (about 40 grams)
How healthy are the main ingredients?
GoudaWhole wheat flourolive oilParmesanBasilPine nuts
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Coarse grater, 1 large Bowl, 1 Wooden spoon, 1 Kitchen scale, 1 Hand mixer, 1 Baking sheet, 1 Parchment paper, 1 Offset spatula, 1 Pot, 1 Slotted spoon, 1 Fine-mesh sieve, 1 Small bowl, 1 Tablespoon, 1 Bowl, 1 deep bowl, 1 Immersion blender

Preparation steps

1.
Savory Roulade with Tomato and Pesto preparation step 1

Rinse zucchini, wipe dry and grate on a coarse grater into a bowl.

2.
Savory Roulade with Tomato and Pesto preparation step 2

Separate the eggs. Add yolks to the zucchini along with the flour and stir to combine. Season with salt and pepper.

3.
Savory Roulade with Tomato and Pesto preparation step 3

Beat the egg whites with an immersion blender until stiff and then gently fold into the zucchini mixture.

4.
Savory Roulade with Tomato and Pesto preparation step 4

Line a baking sheet with parchment paper and spread the batter on top. Bake on middle rack of preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown and springy to the touch, about 25 minutes.

5.
Savory Roulade with Tomato and Pesto preparation step 5

Meanwhile, plunge the tomatoes into a pot of boiling water, remove, rinse under cold water and peel. Halve tomatoes and scoop out the pulp.

6.
Savory Roulade with Tomato and Pesto preparation step 6

Finely chop the tomato pulp. Pass through a fine sieve into a small bowl. Coarsely grate the Gouda cheese. 

7.
Savory Roulade with Tomato and Pesto preparation step 7

Remove the cake from the oven and roll up into a log, incorporating the parchment. 

8.
Savory Roulade with Tomato and Pesto preparation step 8

Reduce the oven temperature to 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°). Unroll the cake and moisten the parchment with a little water. Peel off parchment and roll up the cake again. 

9.
Savory Roulade with Tomato and Pesto preparation step 9

Distribute the tomatoes and cheese over the cake, then roll into a tight log. Place seam side down on baking sheet and bake until cheese has melted, about 20 minutes more.

10.
Savory Roulade with Tomato and Pesto preparation step 10

Meanwhile, peel garlic cloves and coarsely chop Parmesan with a large knife.

11.
Savory Roulade with Tomato and Pesto preparation step 11

Rinse basil, shake dry, pluck leaves and place in a tall vessel.

12.
Savory Roulade with Tomato and Pesto preparation step 12

Add garlic, Parmesan, olive oil and pine nuts to the vessel and puree with an immersion blender. Season with salt and pepper. Stir in the strained tomato pulp. Cut roulade into slices and serve with the pesto.