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There are many things that more or less have an effect on the quality of taste dari zucchini roulade, starting from the type of ingredients, then the selection of fresh ingredients, up to how to make and serve it. No need to bother if will prepare zucchini roulade tasty home, because as long as you know the tricks and how to do this, this dish can become serve special.

On a greased grill rack, cook zucchini in batches,. Roll up and secure each with a toothpick. Grease and line a rectangle baking tray with parchment paper. In a bowl, whisk the egg whites until stiff peaks.

To begin with this particular recipe, we have to first prepare a few components. You can have zucchini roulade using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Zucchini Roulade:

1. Prepare 3 Large Zucchini
2. Take 10-15 Large Basil Leaves
3. Prepare 4 Tbsp Tomato Paste
4. Take 1 Tbsp Olive Oil
5. Get 1 Tsp Granulated Garlic
6. Take 1 Tsp Granulated Onion
7. Prepare 1/2 Tsp Oregano
8. Get Black Pepper
9. Get Salt
10. Make ready 1 Tbsp Olive Oil for Searing
11. Make ready 1 Head Purple Cauliflower
12. Get 1 Glove Garlic, Minced
13. Make ready 1 Cup Half & Half
14. Prepare White Pepper
15. Get Salt
16. Prepare 1 Tbsp Olive Oil for Sautée
17. Prepare 1/2 Cup Heavy Cream
18. Make ready 1/4 Lemon Juice
19. Get Salt
20. Make ready 1 Wedge Good Parm, Grated

But this zucchini roulade is like a cousin of the zucchini slice. The outside is like an omelette so it's easier to roll and the inside is made with cream cheese, bacon and tomatoes. The vegetable will release some water, pour it out. Add eggs, sour cream, flour and a pinch of pepper and mix well.

Steps to make Zucchini Roulade:

1. Step 1 In a small bowl, mix heavy cream with lemon juice and salt. Mix to combine, should thicken immediately. Set somewhere warm for it to thicken more. Once its as thick as you'd like, refrigerate until cold, then bottle.
2. Step 2 Heat oven to 350°, and lay parchment paper on sheet pan. Lay grated parmesan in a nice circle, and bake until crispy. Cut into desired shape immediately after you take it out of the oven, or it'll fracture.
3. Step 3 In small bowl, mix tomato paste with garlic, onion, oregano, pepper, and salt to taste. Mix completely, then add olive oil and mix again. Oil will separate, so leave whisk in it until you're finished.
4. Step 4 Using a mandolin on a very thin setting, shave zucchini. You don't want to use skin heavy sides, nor do you want to use the very seedy core. Probably only 2-3 good strips from first side. Turn zucchini over to fresh half, and repeat. Rinse and dry basil leaves, and cut them down the middle. Lay out a strip of zucchini, and place basil halves, then spoon good amount of tomato paste mixture all the way down. Carefully, but tightly, roll. Set against side of cutting board so they don't unravel.
5. Step 5 Break cauliflower down into very small florets. Place a large pan over medium heat, and pour a nice drizzle of olive oil. Once shimmering, throw in cauliflower. Once the cauliflower has some color, add in garlic, and cook until cauliflower is nicely golden on edges. Add in half and half. Bring to simmer, then pour it all into blender, and blend until smooth. Salt and white pepper to taste.
6. Step 6 Place pan back over medium heat, and heat olive oil until shimmering. Place zucchini rolls with flap side down in the pan first, to sear the edge shut. Turn every minute, until all edges seared. Remove, and place on paper towel.
7. Step 7 Spoon a good amount of the cauliflower puree onto plate, and space 4-5 roulade evenly along the puree. Place parmesan crisp between 2, to prop it up. Chiffonade basil, and garnish the tops of the zucchini. Decorate with dots of creme fraiche.
8. Ready to serve and ENJOY!

The vegetable will release some water, pour it out. Add eggs, sour cream, flour and a pinch of pepper and mix well. Place a baking sheet on a baking tray and spread the zucchini mixture evenly on it. Spread the zucchini filling evenly over the filets smoothing the surface with a small spatula. Place the roulades in the pan, tail side down.

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