Zucchini and Herb Yoghurt Roll
Move over omelett's, there’s a new kid in town! This may look hard to make, but believe me when I say, it’s just as easy as the humble omelett, except tastier and fancier! You can serve this as a beautiful light lunch, a delicious snack, or as a share item hosting or taking a plate. It can be made ahead of time and stored in the fridge for up to 3 days
Ingredients
- 𝙁𝙊𝙍 𝙏𝙃𝙀 𝙍𝙊𝙇𝙇
- 3 large eggs
- 1.5 Tbls light sour cream
- 2 large zucchini grated and water squeezed out approx 500g
- 2 Tbls plain flour
- Pinch of salt & pepper
- 𝙁𝙊𝙍 𝙏𝙃𝙀 𝙁𝙄𝙇𝙇𝙄𝙉𝙂
- 375 g Yopro plain yoghurt drained - see notes-
- 1/3 cup finely diced baby Cornichons
- Baby cucumbers - I use always fresh brand
- 1 spring onion finely diced
- 1 Tbls fresh mint finely chopped
- 1 Tbls fresh parsley or basil finely chopped
- 1/2 tsp dried dill
- 1 clove of garlic
- Salt & pepper
Instructions
To make the roll
- Preheat oven to 200c
- Place grated zucchini , eggs, sour cream, salt & pepper in a small bowl, and whisk together. Add the flour and stir through.
- Line a 30x26 cm flat baking tray with baking paper.
- Lightly spray with oil spray. Then pour mix in, smooth it out and bake for 20-25 mins.
- Remove from oven and let cool completely.
While the roll is cooking, make the filling
- Add drained yoghurt and all chopped & diced ingredients, plus salt, pepper & dill to a bowl, and mix until combined.
- Once roll is cooled, spread filling in an even layer, and gently roll from the longest part of the slice.
- Wrap in cling film tightly, to secure and place in the fridge for an hour before slicing.
Notes
Drain the yoghurt by placing the amount in the recipe in a cheese cloth or chux cloth, wrap and place in a sieve over a bowl to drain all liquid. Overnight is best. This makes the yoghurt really thick, with the consistency of cream cheese and won’t ooze out of your roll.
1 point per slice
2 points for 2 slices
𝙏𝙝𝙚 𝙨𝙡𝙞𝙘𝙚𝙨 𝙖𝙧𝙚 𝙚𝙭𝙩𝙧𝙚𝙢𝙚𝙡𝙮 𝙜𝙚𝙣𝙚𝙧𝙤𝙪𝙨 𝙞𝙣 𝙨𝙞𝙯𝙚
2 points for 2 slices
𝙏𝙝𝙚 𝙨𝙡𝙞𝙘𝙚𝙨 𝙖𝙧𝙚 𝙚𝙭𝙩𝙧𝙚𝙢𝙚𝙡𝙮 𝙜𝙚𝙣𝙚𝙧𝙤𝙪𝙨 𝙞𝙣 𝙨𝙞𝙯𝙚
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