At the end of summer we finally feel like having a filling meal in the evening. It should be tasty, easy to digest and healthy. And best of all, have it on the table in 30 minutes! If you need something really quick, then the zucchini roll is a good option. A great oneVariation on the classic ItalianFrittata, which is prepared in the oven and can be garnished as desired - vegetarian with vegetables, with ham and cream cheese, with salmon or with minced meat à la Bolognese. And best of all – the zucchini roll tastes good both warm and cooled!
Zucchini Roll Recipe: Quick dinner with egg, feta and ham
A delicious dish that's ready in less than 30 minutes? With the classic frittata, the desire for a warm egg dinner becomes reality. But admittedly, not everyone wants to sweat in front of the frying pan. The zucchini roll is less complicated and healthier. Filled with delicious tomatoes, cream cheese or feta and ham - this roll tastes good both warm andSimply wonderful when cooled down!
The necessary ingredients:
For the role:
- 4 medium eggs
- 2 Zucchini
- 60 g Caciocavallo cheese (alternatively use provolone or mozzarella)
- 1 tbsp ground almonds
- Pepper, salt and thyme to taste
- 1 tbsp olive oil
For the filling:
- 250g cream cheese (if you want to serve the roll chilled) or feta cheese (if you want to serve the roll warm)
- 50g Parmesan cheese
- 100g ham
- dried tomatoes in oil (to taste, about 80 g)
- Ruccola to taste
- Pepper and salt to taste
Preparation:
- First wash the ingredients, then grate the zucchini and the caciocavallo cheese. Add the ground almonds.
- Put the eggs in a bowl and beat them.
- Add the zucchini mixture to the eggs, stir, add salt, season with pepper and stir again.
- Line a baking tray measuring 35 cm x 30 cm with baking paper and grease with olive oil.
- Spread the zucchini and egg mixture evenly on the baking tray.
- Wash a zucchini and cut it into slices. Garnish the egg mixture with the zucchini slices. Salt and season with pepper.
- Bake in an oven preheated to 180 degrees Celsius for about 25 minutes.
- Carefully remove the zucchini and egg mixture from the tray with the baking paper and place it on the work surface. If you would like to serve the roll chilled, let it cool now. Otherwise, garnish straight away.
- Sprinkle with the Parmesan cheese, garnish with the cream cheese (cooled and drained) or the feta cheese (cooled, crumbled).
- Distribute the drained tomatoes, ham slices and washed rocket leaves evenly on top.
- Now roll the whole thing up using the baking paper.
You can store the roll in the refrigerator for up to three days and serve it chilled or warm.
Discover more zucchini recipes from savory to sweet
Roll with minced meat: The “Bolognese” frittata in the oven
Fancy Bolognese sauce with minced meat rolled in zucchini and eggs? A real treat for the whole family.
Ingredients:
- 2 medium zucchini, thinly sliced
- 8 Owner
- 2 TL rapeseed oil
- 1 onion, diced
- 1 garlic clove, pressed
- 450 g minced meat
- 2 tsp tomato puree
- 2 TL Ketchup
- 2 tsp mustard
- 1 cup Cheddar cheese, grated
- 1 teaspoon fresh parsley
Preparation:
- Line a baking tray with baking paper and spread the zucchini slices on it.
- Preheat the oven to 180 degrees Celsius.
- Put the eggs in a bowl, beat and season.
- Spread the egg mixture evenly over the zucchini.
- Bake the egg-zucchini mixture in the oven for 25 minutes.
- Meanwhile, heat oil in a pan and fry the minced meat with the onions and garlic until crumbly. Swirl the pan and stir the meat.
- Reduce the heat, season the meat, salt, add ketchup, tomato paste and mustard. Let the meat sizzle for another 12 minutes.
- Remove the zucchini and egg mixture from the oven and let it cool for about 10 minutes.
- First sprinkle the zucchini mixture with Cheddar cheese and then distribute the minced meat.
- Then roll up the “dough” with zucchini.
- Bake the roll for another 10 to 20 minutes.
Vegetarian zucchini roll with seasonal vegetables and cream cheese
The frittata not only tastes good warm, but also cold. Filled with fresh seasonal vegetables of your choice, the vegetarian zucchini roll is the perfect oneDinner for hot summer days.
Ingredients:
- 8 Owner
- 250 g ricotta cheese
- 5 zucchini, medium-sized
- 2 tbsp rapeseed oil
- Price Baking powder
- fresh cherry tomatoes or other tomatoes of your choice
- 200 g frozen or fresh leaf spinach, the stems cut off and washed thoroughly
- Herb mix (nutmeg and pepper)
Preparation:
- Wash, clean and grate the zucchini.
- Put the eggs in a bowl and beat them.
- Add the zucchini to the eggs, stir, salt, season with the herb mix, add baking powder.
- Line a baking tray with baking paper and grease with rapeseed oil.
- Spread the zucchini and egg mixture evenly on the baking tray. Bake at 180° Celsius for about 25 minutes.
- Remove the baking tray from the oven and allow to cool.
- Spread with ricotta cheese or cream cheese of your choice. Garnish with tomatoes and spinach. Roll up and chill.
Quick salmon dinner recipe
The zucchini roll with salmon is also served chilled. It tastes delicious and can be stored in the fridge for up to 2 days.
The ingredients:
- 4 Owner
- 1 teaspoon flour type 405
- 2 medium zucchini
- 1 glass of milk (200 ml)
- Salt and pepper to taste
- Parsley, fresh
- Cheese: Grana Padano or Parmesan, grated
- For the filling: 200 g cream cheese and 150 g smoked salmon
Preparation:
- Wash, clean and grate the zucchini.
- Put the eggs in a bowl and beat them.
- Add the zucchini to the eggs, salt, season and mix well.
- Add the flour to the egg mixture, stir well.
- Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
- Spread the zucchini mixture evenly on the baking paper and bake for 25 minutes.
- Remove the zucchini mixture from the oven and sprinkle with Parmesan. Then let it cool down.
- Spread the cooled zucchini and egg mixture with the cream cheese and garnish with the salmon. Then roll up and chill the zucchini roll for 2-3 hours.
