Instructions
1. Prepare the Zucchini Base:
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Grate the zucchini and place it in a bowl. Sprinkle with a pinch of salt and let sit for 10 minutes.
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Squeeze out the excess liquid using your hands or a clean kitchen towel.
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Add eggs, flour, garlic powder, and pepper. Mix until a smooth batter forms.
2. Bake the Base:
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Spread the zucchini mixture evenly into a rectangle about ½-inch thick.
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Bake for 15–18 minutes, or until set and lightly golden.
3. Add the Filling:
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Remove the baked zucchini layer and let it cool for a few minutes.
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Spread ricotta or cream cheese evenly on top.
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Lay slices of ham and sprinkle with mozzarella or Parmesan cheese.
4. Roll It Up:
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Using the parchment paper to help, gently roll the zucchini sheet into a log.
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Wrap it in plastic wrap and refrigerate for 10–15 minutes to set.
5. Slice and Serve:
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Slice into 1-inch thick rounds.
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Serve chilled or slightly warmed. Garnish with fresh herbs if desired.
Tips & Variations
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Swap ham for smoked salmon for a lighter twist.
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Add spinach, sun-dried tomatoes, or roasted peppers for extra flavor.
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Store leftovers in the fridge for up to 3 days.
Healthy, colorful, and absolutely delicious — this zucchini roll is a true showstopper! Whether you’re cutting back on meat or just love creative veggie dishes, this recipe will win everyone over.
