This week's recipe is all about the tasty zucchini that the fields have started pumping out! We are growing four varieties this season, offering a variety of colours, shapes, and textures, all of which would work wonderfully in this recipe.
Egg and Zucchini Roll-Up with Roasted Cherry Tomato Filling
2 medium zucchini - one finely grated and one sliced into thin circles
1 quart cherry tomatoes
1 recipe basil pesto or 1 bunch basil torn
Salt & pepper
Preheat oven to 350 ° F and prepare one baking sheet by greasing well, or line with parchment.
Grate one zucchini on fine side of grater, set aside.
Finely slice one zucchini into circles (a mandolin works well) - set aside
Crack 8 eggs into large bowl and whisk together well, add salt and pepper to taste. Tip in all grated zucchini, mix well.
Pour egg mixture into the prepared baking pan and then top with the sliced zucchini circles. Take time to lay the zucchini slices delicately on top.
Bake for about 20 min, or until thoroughly cooked.
Make Cherry Tomato Sauce: Cut cherry tomatoes in half, add to a baking dish with a drizzle of olive oil, salt and pepper, some sprigs of fresh thyme, and finely chopped garlic if desired. Bake alongside the egg mixture until tomatoes are slightly shrivelled, 20-25min.
Make basil pesto - recipe
Let the egg mixture cool slightly and then turn onto a large sheet of parchment paper. Spread a thin layer of basil pesto onto the eggs and then top with the roasted cherry tomatoes.
From the long edge of the egg, roll up carefully and tightly, wrap in the parchment paper, twist the ends closed and then place in the fridge for at least an hour.
Remove from fridge, unwrap, and slice into desired sizes - 1” slices make a great topping for salad, bigger slices are great served alongside roasted vegetables for a main meal.
Recipe inspired by Frische Rezepte (includes instructional video)
All ingredients marked in bold are available in the Farm Store.
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