Courgette roll with rocket and salmon

Lovely for lunch, dinner or drinks. I filled with tzatziki, but cream cheese or ricotta works.

INGREDIENTS 35 X 35 tray

500 g GRATED COURGETTES

3 LARGE OR 4 MEDIUM EGGS

50 g GRATED PARMESAN OR GRANA PADANO

3 HEAPED TABLESPOONS OF FLOUR

SALT

PEPPER

FILLING

TZATZIKI (recipe on the blog)

150 g SMOKED SALMON

1 BAG OF ROCKET

I coarsely grate courgettes.

I squeeze by hand or in a food bag and put in a bowl with eggs.

Parmesan, flour, salt and pepper.

I mix well.

I oil baking paper on a tray, spread evenly, dust with Parmesan and bake at 190°C for 20 minutes.

It should be dry and lightly coloured.

I cover with more paper, invert, roll and cool.

Once cold, I unroll and fill.

I spread cream.

I add rocket and salmon.

I roll again.

I refrigerate an hour.

I slice after resting.

I served mixed salad.