22/12/2021
This zucchini egg roll is SO GOOD and way easier than it looks, give it a go to wow your guests this holiday season.
I N G R E D I E N T S
2 medium-large zucchini, thinly sliced
Sea salt and ground pepper, to taste
8 eggs
2 tsps olive oil or avocado oil
1 onion, diced very small
2 fresh garlic cloves, minced
500g textured vegetable protein (TVP) or mince of choice
2 Tbsps tomato paste
2 Tbsps ketchup
2 Tbsps Dijon mustard
1/2 cup light cheddar cheese, shredded
1 Tbsp fresh parsley, chopped
M E T H O D
1.Preheat your oven to 180 degrees celcius and line a rimmed baking sheet with baking paper.
2. Lay your zucchini slices on the prepared baking sheet and season lightly with sea salt and pepper.
3. Bake for 6-8 minutes. Once done, blot excess moisture from the zucchini with a paper towel.
4. Meanwhile, in a large bowl, add the eggs with a pinch of sea salt and pepper. Beat until well combined.
5. Pour the beaten eggs over the zucchini into an even layer. Bake for 12-15 minutes, or until eggs are fully cooked through the center. Set aside to cool down until ready to handle.
6. Next, heat your oil in a large pan over medium-high heat. Add in the onion and garlic then sauté for 2-3 minutes. Add your TVP (pre-soaked) and cook for 6-8 minutes, mincing it with a wooden spoon. Add in the tomato paste, ketchup, and mustard then stir well to combine. Remove from the heat and stir in the cheese and chopped parsley.
7. Gently spread your TVP mixture over the zucchini omelet and roll it up from one end with the help of the baking paper.
8. Return the zucchini roll into the oven and bake for 10 minutes more to heat through.
9. Once it’s done, let the roll rest for a couple of minutes, then slice and serve.
10. Enjoy!
