Zucchini Roll with Tomatoes and Pesto
A savory twist on a classic sponge roll, perfect for a children's party. Grated zucchini keeps the dough moist.
Ingredients
- 750 g zucchini (3 zucchini)
- 7 eggs
- 150 g Whole wheat flour
- Salt
- Pepper
- 1300 g plum tomatoes
- 150 g Gouda cheese (30% fat in solids)
- 2 Garlic cloves
- 30 g Parmesan cheese (1 piece)
- 2 bunches basil
- 6 tbsp Olive oil
- 40 g Pine nuts (2 tbsp)
Instructions
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1.
Wash, dry, peel zucchini and grate it into a bowl.
-
2.
Separate the eggs. Add egg yolks to the grated zucchini, add flour, mix well, season with salt and pepper.
-
3.
Whisk egg whites with an electric mixer until stiff peaks form, then fold gently into the yolk-zucchini mixture.
-
4.
Line a baking sheet with parchment paper and spread the dough onto it with a spatula. Bake in a preheated oven at 200 °C (180 °C fan) on the middle rack for about 25 minutes until golden brown.
-
5.
Meanwhile, briefly blanch tomatoes in boiling water, cool them, peel, halve and seed them.
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6.
Finely chop the seeded flesh. Pass the released seeds through a fine sieve into a small bowl to catch the juice. Grate Gouda cheese on a coarse grater.
-
7.
Remove the sponge dough from the oven and roll it up with the parchment paper.
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8.
Lower the temperature to 180 °C (160 °C fan) and take out the roll. Wet the parchment paper with water, unroll the sponge, remove the parchment, then re-roll it.
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9.
Top the sponge with chopped tomatoes and Gouda. Using the parchment paper, roll as tightly as possible. Place the seam side down on the baking sheet without parchment and bake for another 20 minutes.
-
10.
Meanwhile, peel garlic cloves and roughly chop Parmesan with a large knife.
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11.
Wash basil, shake dry, pick leaves and place them in a tall vessel.
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12.
Add garlic, Parmesan, olive oil and pine nuts to the basil. Blend everything finely with an immersion blender. Season with salt and pepper. Stir in the captured tomato seed juice. Slice the roll into rounds and serve with pesto.
