Zucchini & Bacon Roulade Roll
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time:
- 5 eggs, lightly beaten
- 2 zucchini, grated
- 1/2 cup grated parmesan cheese
- 1 red onion, peeled and finely diced
-
2 cloves garlic, peeled and finely diced
-
200g/7ozs bacon (or smoked salmon), diced
- 250g/8.8ozs cream cheese, softened
- 1 tablespoon tomato paste
- 3 tablespoons fresh chives, finely chopped
- 1 chilli, finely diced
Step 1 - Preheat oven to 180C/350F. Line a 30x20cm/11.8x8inch slice tray with parchment on the base and sides and line another tray with parchment.
Step 2 - Mix the eggs, zucchini, cheese, onion and garlic together in a bowl and spread out in the prepared tray smoothing out the top with an angled spatula.
Step 3 - Place the diced bacon on the second tray (if you are using smoked salmon, you won't bake it). Bake both trays for 15 minutes. Cool completely. Note: do not roll up the omelette as you would a regular cake Swiss roll.
Step 4 - Mix the cream cheese with the cooled bacon (or smoked salmon), tomato paste, chives and chilli. Spread over the zucchini omelette and roll up. Don't worry if you get a few cracks. Wrap up in cling film and refrigerate for 3 hours or overnight to firm up. If you're in a perfectionist sort of mood, slice off the ends and then cut into slices. Serve with a salad or as is.