Zucchini Feta Roulade Recipe

Preheat your oven to 200°C/400°F. Grease a rectangle baking tray and line it with parchment paper, leaving some overhang to help with lifting later. Grate the zucchini and set it aside.

In a medium bowl, whisk the egg whites until they hold stiff peaks. In a separate, larger bowl, beat the egg yolks, then stir in the grated zucchini, coconut flour, mint, baking powder, garlic powder, salt, and pepper until everything is thoroughly combined. Gently fold the whisked egg whites into the yolk mixture until just combined, being careful not to deflate the whites too much.

Bake the roulade base for 15 minutes, or until it feels firm to the touch and is lightly golden. While the roulade is baking, prepare the filling: in a small bowl, blend the cream cheese and feta together until the mixture is smooth. A spoon works well for this if you don't want to get out a mixer.