Zucchini rolls
Ingredients:
| 25g | Margarine |
| 500g | Grated zucchini |
| 4 | Eggs, seperated whites and yokes |
| 1 tsp. | Savory |
| 1 tbs. | Finely chopped parsley |
| To taste | Salt and pepper |
| 2 tbs. | Grated parmesan cheese |
Garnish Ingredients:
| 2 tablespoon | Oil |
| 1 | Minced onion |
| 175g | Minced Paris mushrooms |
| 1 tbs. | Whole flour |
| 120ml | Milk |
Instructions:
- Melt margarine in a casserole, add zucchinis and stir 7-8 minutes.
- Transfer contents into a large bowl.
- Add egg yokes, herbs, salt and pepper. Beat egg whites into a firm paste, incorporate 2 tsp., stir, and add rest of whites.
- Pour mix into a mold suited for rolls of 30 x 20 cm, covered with sulfurised paper and butter. Cook for 10 to 15 minutes (200 degrees F).
- While contents are in the oven, heat oil in a casserole, add and lightly cook onion.
- Add mushrooms and cook lightly for 3 minutes.
- Add flour, incorporate milk, salt and pepper, let simmer 3 minutes.
- Lightly cover sulfurized paper with parmesan cheese, empty contents of roll ont paper.
- Spread garnish, serve immediatley.
