500g (1lb) courgettes, sliced
2 garlic cloves – crushed
4 eggs – separated
6tbsp parmesan cheese / grana padano
1 red pepper – chopped
2 sticks of celery – chopped
¼ cucumber – chopped
1½ firm tomatoes – chopped
150ml (¼ pint) mayonnaise
Line a 24 x 33cm tin and grease. Sauté courgettes and garlic until tender. Process to a puree. Cool, then add egg yolks and mix well. Fold the whisked egg whites into the courgette mixture and season. Pour the mixture into the tin. Sprinkle with ½ the parmesan and bake in a hot oven for 10-15 minutes. Turn the roulade out, remove greaseproof paper, roll it up and cool.
Filling: Mix all the ingredients together and season to taste.
Open the roulade, spread the filling and roll, sprinkle with the remaining parmesan cheese.