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

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Print Recipe

Course Lunch, Sides, Snack

Adjust Serving

WW Points 1

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

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