Pre-heat the oven at 200 degrees .
Grate the courgettes on the coarse onion grater and leave them in a pasta strainer to let out their juices for 30 minutes.
Next, strain them well by hand and leave to the side.
Whisk the eggs with an egg whisker in a deep bowl and add the grated courgettes, the parmesan cheese, the flour, salt and pepper and mix well to blend all the ingredients.
Put baking paper on a 30x40cm baking tray and oil the bottom and sides with a brush.
Put the egg mixture in a baking pan and smooth out with the back of the spoon to cover the whole surface.
Next, cover the courgette rings, making sure that they overlap. This will give our roll a nice design.
Bake for approximately 20 – 25 minutes or until golden brown.
Once ready, leave it to cool to room temperature.
Prepare the stuffing, whisking the cream cheese with a little bit of salt and pepper until fluffy.
Place the roll on baking paper on the counter, with the long side facing towards you, and cover the surface with the cream cheese.
Next, sprinkle the pistachios over the whole surface and cover with the red Florina peppers after draining their juices and cutting them into long strips.
Wrap the egg roll as tightly as possible, starting from the long side and using the baking paper. Next, wrap it in clingfilm and put in the fridge for 3 hours, ideally overnight.
The next day, cut into thick strips and serve.
Can be kept in the fridge for two days.
This roll is ideal as an appetizer with a white or rose wine, but can also be eaten as a summer brunch.
