Courgette Roulade

This is a great recipe to use if you want a quick lunch or some party food
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Main Dish, Snack
Servings 20 people


  • 2 medium sized courgettes grate your courgettes and take out all the fluid by squeezing in a clean tea towel
  • 3 large eggs
  • 2 spring onions chopped
  • 0.5 carrot medium sized grated
  • 0.5 tsp salt Use Himalayan or sea salt.
  • dash black pepper
  • 1 tsp chia seeds mill your chia seeds before the time
  • 1 tsp psyllium husks


  • Grate courgettes and add a tsp of sea salt or Himalayan salt. leave for 15 minutes
  • Transfer your courgettes into a clean tea towel and squeeze all the water wout
  • 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 mintues.
  • Pour mixture into a lined rectangular tin lined with baking parchment
  • Bake for 10 to 15 minutes at 180 degrees or 170 degrees C if you have a fan oven. Please keep in mind that temperatures of ovens vary so check your oven
  • Let cool down and spread 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. This can be done easily if you use some cling flim to roll it
  • Cut into 1 cm slices and serve


Tip - I watch a lot of chefs and how they do things, and one thing that I learned from Jamie Oliver is when using baking parchment to wet it slightly before the time as it is so much easier to shape into the baking tray that you are going to use.
Keyword banting, ketogenic, low carb, pancakes