Courgette Roulades

Name: Courgette Roulades
Total time: 1 h 10 min
Yield: 4
Ingredients: olive oil; 2 large Zucchini (cut lengthways into strips 3 mm thick); 1 shallot (finely chopped); 1 clove garlic cloves (finely chopped); 1 cup Parmesan (finely grated); 2 egg yolks; 2.25 cups cream cheese; 1 Tbsp Caper; 1 handful purple Basil (leaves roughly chopped, reserving a few for garnish); 2 red peppers (finely diced); 0.75 cup Artichoke hearts (from a jar, drained and cut into strips)

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Health Score:

89 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

660

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	660 cal.	(31 %)
Protein	25 g	(26 %)
Fat	59 g	(51 %)
Carbohydrates	8 g	(5 %)
Sugar added	0 g	(0 %)
Roughage	4 g	(13 %)

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more nutritional values

Vitamin A	0.7 mg	(88 %)
Vitamin D	1.2 μg	(6 %)
Vitamin E	3.5 mg	(29 %)
Vitamin K	18.1 μg	(30 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	6.1 mg	(51 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	72 μg	(24 %)
Pantothenic acid	1.4 mg	(23 %)
Biotin	15.6 μg	(35 %)
Vitamin B₁₂	1.2 μg	(40 %)
Vitamin C	25 mg	(26 %)
Potassium	478 mg	(12 %)
Calcium	360 mg	(36 %)
Magnesium	47 mg	(16 %)
Iron	3.6 mg	(24 %)
Iodine	28 μg	(14 %)
Zinc	2.4 mg	(30 %)
Saturated fatty acids	31.7 g
Uric acid	52 mg
Cholesterol	283 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: olive oil; 2 large Zucchini (cut lengthways into strips 3 mm thick); 1 shallot (finely chopped); 1 clove garlic cloves (finely chopped); 1 cup Parmesan (finely grated); 2 egg yolks; 2 ¼ cups cream cheese; 1 Tbsp Caper; 1 handful purple Basil (leaves roughly chopped, reserving a few for garnish); 2 red peppers (finely diced); ¾ cup Artichoke hearts (from a jar, drained and cut into strips)

How healthy are the main ingredients?

cream cheese Artichoke hearts Parmesan Basil garlic clove olive oil

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Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush a casserole dish with oil.

Blanch the courgettes in salted water for 1-2 minutes, quench in cold water and dry thoroughly with paper towels.

Beat together the shallot, garlic, 2-3 tbsp parmesan, the egg yolks and the cream cheese. Mix in the capers, basil, peppers and artichokes and season to taste with salt and ground black pepper.

Spread the mixture over the courgette slices and roll up. Place upright, tightly packed in the dish, and sprinkle over the remaining cheese. Drizzle with a little olive oil and bake in the oven for 25-30 minutes until golden brown.

Serve garnished with the reserved basil leaves.

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