Peppered Zucchini Sausage Scrolls

Zucchini, courgette, marrow – whatever you like to call them – are very useful vegetables to have a surplus of. It is possible to serve zucchini every night of the week without really noticing that it’s zucchinis for supper again. Cooked simply as a vegetable side – grilled, barbecued, roasted – they are a tasty addition to any meal.
Peppered Zucchini Sausage Scroll
Grate them and add to all sorts of things – quiche, meatloaf, sausage rolls as well as cakes and muffins.  I don’t bother peeling the vegetables before grating them, however if I am using a ginormous zucchini (marrow), I cut them in half and scrape out the seeds. These are donated to the compost bin.  The grated flesh is then used just as you would grated zucchini.  It is a great way to dispose of marrows.  This year I have grated and dehydrated grated zucchini in two cup portions.  The idea is to rehydrate them whenever I need to bake or cook with zucchini.  I have also frozen about 10 lots of 2 cup portions to keep us going throughout the year.  The frozen idea came first then I read about dehydrating zucchini here and away I went. Continue reading