Savory Roulade with Tomato and Pesto
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.
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 573 mg | (14 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 174 mg |
Ingredients
- 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)
Preparation steps
Rinse zucchini, wipe dry and grate on a coarse grater into a bowl.
Separate the eggs. Add yolks to the zucchini along with the flour and stir to combine. Season with salt and pepper.
Beat the egg whites with an immersion blender until stiff and then gently fold into the zucchini mixture.
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.
Meanwhile, plunge the tomatoes into a pot of boiling water, remove, rinse under cold water and peel. Halve tomatoes and scoop out the pulp.
Finely chop the tomato pulp. Pass through a fine sieve into a small bowl. Coarsely grate the Gouda cheese.
Remove the cake from the oven and roll up into a log, incorporating the parchment.
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.
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.
Meanwhile, peel garlic cloves and coarsely chop Parmesan with a large knife.
Rinse basil, shake dry, pluck leaves and place in a tall vessel.
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.