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

Annonce:

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.
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.
Combine Ingredients:
- After the zucchini has drained, press out any remaining liquid.
- Mix the shredded zucchini with the beaten eggs until well combined.
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.
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.
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.
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.