Zucchini, Olive oil, Salt, Pepper (any herbs you like)
Preheat the oven to max heat (upper & lower heating coil)
Cut the Zucchini in almost equally big stripes (not too thin or they’ll get burned quickly!)
Cover a baking sheet with the stripes, add about 1 tbsp of olive oil
salt (& pepper)
Now mix the stripes(with your hands) with the oil and salt so that each stripe is well covered, if they don’t you’ll be having a hard time ribbing them of the baking sheet later on!
Separate the stripes as good as possible on the sheet and insert it into the oven
Take it out when the top of the Zucchini turns golden brown
Dijon Mustard, Spinach, Tomatoe, Onion
Take the beef escalope and cover it on one side with a layer of Dijon Mustard
Now wash 2-3 fresh spinach leaves(depending on their size) and lay them on the Dijon layer
Cut a tomato into slices and lay 1-2 on the leaves.
Cut 1/2 an onion into small cubes and lay them on the spinach
Now carefully roll the escalope to a roulade and fixating it by sticking 1 toothpick diagonally into the roulade so that it can’t open while you roast it.
Preheat a non-stick frying pan or add 1 tsp olive oil
Roast the roulade first for 2 min on both sides then lower the heat and add a cooking top so that the inner side is fully cooked too.