Courgette Roulade

25 g/1 oz polyunsaturated margarine
450 g/1 lb courgettes, grated
4 eggs, separated
1 teaspoon chopped savory
tablespoon chopped parsley
salt
freshly ground black pepper
2 tablespoons Parmesan cheese
Filling:
2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and chopped
175 g/6 oz mushrooms, wiped and sliced
1 tablespoon wholemeal flour
120 in1/4 fl or skimmed milk

Melt the margarine in a pan, add the courgettes and fry for 7 to 8 minutes, stirring frequently, until coloured.

Place in a bowl with the egg yolks, herbs, and salt and pepper to taste, and mix well. Whisk the egg whites until fairly stiff, fold 2 tablespoons into the courgette mixture to lighten it, then carefully fold in the rest.

Turn the mixture into a lined and greased 30 x 20cm/12 x 8inch Swiss roll tin and spread evenly. Cook in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) 1Or 10 to 15 minutes, until risen and finn.

Meanwhile, prepare the filling. Heat the oil in a pan, add the onion and fry until softened. Add the mushrooms and fry for 3 mituites. Stir in the flour, then gradually stir in the milk. Add salt and pepper to taste and simmer for 3 minutes.

Sprinkle the Parmesan cheese on a sheet of greaseproof paper. Turn the roulade out on to the paper and peel off the lining paper. Spread with the mushroom tilling and roll up like a Swiss roll. Serve immediately.

SERVES 4