“Savory Zucchini Roulade with Sun-Dried Tomato and Basil Filling”

Ingredients:

• 3 medium zucchinis, grated
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup reduced-fat cream cheese
• 1/4 cup chopped fresh basil
• 1/2 cup chopped sun-dried tomatoes (not in oil)
• 1/4 cup finely chopped red onion

Instructions:

For the Zucchini Base:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Squeeze the excess moisture out of the grated zucchini using a clean kitchen towel.
3. In a large bowl, mix the grated zucchini, eggs, almond flour, garlic powder, salt, and pepper until well combined.
4. Spread the mixture onto the lined baking sheet, forming a rectangle about 1/2 inch thick.
5. Bake for 20 minutes or until the base is set and begins to brown.

For the Filling:

1. Mix the cream cheese, basil, sun-dried tomatoes, and red onion in a bowl until combined.

Assembling the Roulade:

1. Once the zucchini base is cooked, remove it from the oven and let it cool for a few minutes.
2. Spread the cream cheese mixture evenly over the zucchini base.
3. Carefully roll the zucchini sheet from one end to the other, enclosing the filling.
4. Place the roll seam-side down and cut into slices.

Serving:

• Serve the zucchini roulade slices warm as a light meal or a side dish.

This recipe is not only diabetes-friendly but also helps manage weight by using low-carb ingredients and incorporating plenty of vegetables. It’s a tasty, healthy option that aligns with your dietary needs. Enjoy making and eating this delicious dish!