Courgette Roulade

Great party or picnic food. Easy to make and can be eaten cold. Can also be packed into a school lunch, cut the slices much thicker about 5 to 10 cm
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 20


  • 2 whole medium sized courgettes grated
  • 3 whole large eggs
  • 2 whole spring onions
  • 0.5 whole medium sized carrot grated
  • 0.5 tsp salt
  • dash pepper
  • 1 tsp milled chia seeds
  • 1 tsp psyllium husks


  • Grate courgettes and add a tsp of sea salt or Himalayan salt. Leave for 15 minutes. Click here for 15 Minutes Timer
  • Transfer your courgettes into a clean tea towel and squeeze all the water out
  • Add courgettes in mixing bowl, add eggs, spring onions, grated carrot, chia seeds, salt and pepper and psyllium husks
  • Mix well and let it stand for 5 minutes. Click here for 5 Minutes Timer
  • Pour mixture into a lined rectangular tin (line it with baking parchment)
  • Bake for 10 to 15 minutes at 180 degrees C or 170 degrees C fan if you have a fan oven. Click here for 10 Minutes Timer
  • Let cool down and put some full fat cream cheese over it
  • Add some ham pieces (or any other cold meat that you prefer)
  • Roll it up quite tightly to get a nice roll
  • Cut into 1 cm slices and serve