I cooked this up for breakfast the other day, but it would also be great as an appetizer or side dish. This is one of those dishes that look a lot more complicated than they really are-- they're pretty easy. Also, the secret ingredient to this recipe is definitely the walnuts that really add an unexpected crunch (so don't leave them out!).
Allergy Resume: gluten free, grain free, grain free, and egg free.
Ingredients:
1 Piece of bacon
1/4 Avocado
1 tablespoon Feta
1 tablespoon Spinach
4 Walnuts
1 Zucchini
Take zucchini and slice very thin layers length wise. Lay a piece of bacon on a cutting board and place a few layers of zucchini on top of the bacon. Next add spinach and feta in a small bowl and microwave for about 20 seconds so the feta melts and the spinach wilts. When the feta mixture is soft, but not watery, spread it on top of the zucchini layer. Slice avocado into small bits and evenly distribute them on top of the feta layer. Last but not least, chop walnuts and spread those on top of the avocado layer. Very carefully roll the roulade together like a cinnamon bun, careful not to spill the ingredients. Place roulade on a baking sheet and bake on 350 for about 20 minutes. If you like your bacon crispy put oven on broil for the last minute or two of baking. DE-light!
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