🍽️ Zucchini Biscuit Roll with Tomatoes and Pesto

Name: Zucchini Biscuit Roll with Tomatoes and Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 750 g Zucchini (3 Zucchini); 7 Eggs; 150 g Wheat whole wheat flour; Salt; Pepper; 1300 g Beefsteak tomato; 150 g Gouda (30 % fat in dry matter); 2 Garlic cloves; 30 g Parmesan (1 piece); 2 bunch Basil; 6 tbsp Olive oil; 40 g Pine nuts (2 tbsp)

274 kcal · 30 min · 4 servings

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Ingredients

750 g Zucchini (3 Zucchini)
7 Eggs
150 g Wheat whole wheat flour
Salt
Pepper
1300 g Beefsteak tomato
150 g Gouda (30 % fat in dry matter)
2 Garlic cloves
30 g Parmesan (1 piece)
2 bunch Basil
6 tbsp Olive oil
40 g Pine nuts (2 tbsp)

Instructions

1. Wash the zucchini, pat it dry, trim the ends, and grate the vegetable on the coarse side of a grater into a bowl.
2. Separate the eggs into yolks and whites. Add the yolks to the grated zucchini, add the flour, and mix well. Season the mixture with salt and pepper.
3. Beat the egg whites with the beaters of a hand mixer until stiff peaks form. Gently fold the egg whites into the yolk-zucchini mixture.
4. Line a baking sheet with baking paper and spread the batter evenly on it. Bake the dough in the preheated oven at 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas level 3) on the middle rack for about 25 minutes until golden brown.
5. Dip the tomatoes briefly into boiling water, remove them, rinse them with cold water, and peel off the skin. Then cut the tomatoes in half and remove the insides.
6. Finely chop the deseeded tomato flesh. Press the removed seeds through a fine sieve into a small bowl to catch the juice. Grate the Gouda cheese on the coarse side of a grater.
7. Remove the biscuit dough from the oven and roll it up together with the baking paper.
8. Reduce the oven temperature to 180 degrees Celsius conventional heat (160 degrees Celsius fan or gas level 2 to 3). Remove the biscuit roll, lightly moisten the baking paper with water, unroll the biscuit, remove the paper, and place it back underneath.
9. Top the biscuit with the chopped tomatoes and the Gouda. Roll the roll as tightly as possible using the baking paper. Place it seam-side down without baking paper back on the tray and bake for another 20 minutes.
10. Peel the garlic cloves and coarsely chop the Parmesan with a large knife.
11. Wash the basil, shake it dry, pluck the leaves, and place them in a tall container.
12. Add garlic, Parmesan, olive oil, and pine nuts. Puree everything finely with a hand blender. Season with salt and pepper. Stir in the collected tomato juice. Slice the biscuit roll and serve with the pesto.

Nutrition per serving

kcal: 274
Protein: 15 g · Fett/Fat: 17 g · Carbs: 14 g