Zucchini roulade with basil sauce

Ingredients for 4 servings:

• 500 g zucchini
• 5 egg whites
• 5 egg yolks
• 100 g flour
• Salt
• pepper
• 1 kg beefsteak tomatoes
• 150 g butter cheese
• 2 bunches of basil
• 100 ml olive oil
• 40 g pine nuts
• 3 tbsp Parmesan, grated
• 2 cloves garlic
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Slice the zucchini into strips. Beat the egg whites until stiff, fold in the egg yolks, and carefully mix with the flour, salt, and pepper. Fold in the zucchini and spread the batter on a baking sheet lined with baking paper. Bake in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 25 minutes. Immediately turn the baked dough sheet out onto a damp kitchen towel and roll it up. For the filling, blanch the tomatoes in boiling water, peel them, and deseed them. Collect the juice and seeds, pass them through a sieve, and set aside for the sauce. Chop the pulp. Coarsely grate the butter cheese. Unroll the dough sheet again and top with the tomato pulp and cheese. Roll the dough sheet up tightly again and bake on a baking sheet at 180 degrees Celsius (top/bottom heat) for about 20 minutes. In the meantime, for the sauce, clean the basil and puree it in a blender with the olive oil, pine nuts, Parmesan, and garlic. Season with salt and pepper and stir in the reserved tomato juice. Slice the zucchini roll and serve with the basil sauce.