Recipe for Zucchini Roll with Ham and Cheese (Page 3 ) | August 15, 2024

1. Prepare the Zucchini:
   • Preheat your oven to 200°C (392°F).
   • Wash and grate the zucchinis using the large holes of a grater.
   • Sprinkle the grated zucchini with salt, mix, and place in a strainer to drain excess water.
2. Make the Egg Mixture:
   • In a bowl, whisk together the eggs, Parmesan cheese, and chopped parsley. No extra salt is needed since Parmesan is already salty.
3. Combine Ingredients:
   • After the zucchini has drained, press out any remaining liquid.
   • Mix the shredded zucchini with the beaten eggs until well combined.
4. Bake the Zucchini Roll:
   • Line a 30 x 40 cm (12 x 16 inches) baking tray with parchment paper and lightly grease with olive oil.
   • Pour the mixture onto the tray and spread evenly with a spatula.
   • Bake for 25 minutes, or until firm and lightly golden.
   • Allow to cool for 15 minutes after baking.
5. Prepare the Filling:
   • Transfer the baked zucchini layer onto a piece of plastic wrap on a flat surface.
   • Spread the cream cheese evenly over the zucchini layer.
   • Lay the slices of ham or alternate vegetables/tomatoes evenly on top.
6. Roll and Chill:
   • Carefully roll up the zucchini layer using the plastic wrap to keep it compact.
   • Twist the edges of the plastic wrap to seal the roll securely.
   • Refrigerate for 2 hours to set.
7. Serve:
   • After chilling, remove the plastic wrap.
   • Slice the roll into pieces about 1-2 cm (½ to 1 inch) wide.
   • Arrange on a plate and garnish with additional parsley or a drizzle of balsamic glaze if desired.

Serving Suggestions:

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