This Zucchini Roll Stuffed with Ham and Cheese is a wonderful and healthy recipe that’s perfect for any meal. Super fresh, delicious, and easy to make, this dish is sure to become a favorite. Whether you choose to add ham or substitute with other vegetables for a vegetarian option, this recipe offers flexibility and great taste.
Preparation Time:
Total Time: 2 hours 55 minutes (including chilling time)
Prep Time: 20 minutes
Cook Time: 25 minutes
Cool Time: 2 hours
Ingredients:
3 medium zucchini (about 600g or 1.3 lbs)
5 eggs
5 tablespoons Parmesan cheese (about 40g or 1.4 oz)
Salt, to taste
Extra virgin olive oil
Fresh parsley, chopped (about 2 tablespoons)
250g (8.8 oz) Philadelphia or other cream cheese
200g (7 oz) cooked ham (optional, can be replaced with other vegetables or thinly sliced tomatoes)
Directions:
Prepare the Zucchini:
Preheat your oven to 200°C (392°F).
Wash and grate the zucchinis using the large holes of a grater.
Sprinkle a little salt over the grated zucchini, mix, and set aside in a colander to drain excess moisture.
Prepare the Egg Mixture:
In a bowl, beat the 5 eggs.
Add 5 tablespoons of Parmesan cheese.
Add chopped parsley and mix well. There is no need to add extra salt since the Parmesan cheese is salty.
Combine Ingredients:
After letting the zucchini sit for a while, squeeze out the excess liquid.
Add the grated zucchini to the egg mixture and mix well.
Bake the Zucchini Roll:
Take a 30 x 40 cm (12 x 16 inch) baking tray and cover it with parchment paper.
Lightly oil the parchment paper with extra virgin olive oil.
Pour the mixture onto the prepared tray and spread it evenly using a spatula.
Bake in the preheated oven for 25 minutes, or until set and slightly golden.
Cool and Prepare the Filling:
Remove from the oven and let it cool for 15 minutes.
Place a layer of plastic wrap on a flat surface and transfer the baked zucchini layer onto it.
Spread the cream cheese evenly over the zucchini layer.
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