Zucchini roll

Name: Zucchini roll
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Eggs medium 4; Zucchini 2; Caciocavallo cheese 2 oz; Fine salt to taste; Black pepper to taste; Thyme to taste; Extra virgin olive oil to taste; Cow's milk ricotta cheese 1 cup; Grana Padano PDO cheese grated 2 tbsp; Extra virgin olive oil 1 tbsp; Fine salt to taste; Black pepper to taste; Arugula to taste; Sun-dried tomatoes in oil to taste; Almond slices to taste

FACEBOOK PINTEREST MESSENGER X WHATSAPP

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4 people
Cost: Average
Note + 15 minutes resting time

PRESENTATION

Zucchini roll is a version of the delicious oven-baked stuffed frittata roll a fresh and genuine vegetarian second course that will add a touch of color and imagination to your summer table! With our recipe you'll discover a new and even more delicious way of preparing frittata: the filling is an appetizing mix of flavorsome ingredients that will add a special touch to this savory roll. Once ready it can be enjoyed cold and is perfect served as part of a buffet at home in the company of your friends!

INGREDIENTS

Eggs 4 - medium

Zucchini 2

Caciocavallo cheese 2 oz (60 g)

Fine salt to taste

Black pepper to taste

Thyme to taste

Extra virgin olive oil to taste

For the filling: Cow's milk ricotta cheese 1 cup (250 g); Grana Padano PDO cheese 2 tbsp (50 g) - grated; Extra virgin olive oil 1 tbsp (15 g); Fine salt to taste; Black pepper to taste; Arugula to taste; Sun-dried tomatoes in oil to taste; Almond slices to taste

Preparation

How to prepare Zucchini roll

To prepare zucchini roll, start by grating the caciocavallo cheese 1 and the thoroughly washed and dried zucchini, with a large-holed grater 2. Place the eggs and caciocavallo cheese in a bowl 3.

Add the zucchini, the thyme 5, the salt and the pepper too 6. Stir to amalgamate the mixture.

Line a rectangular 14x11 inch tray with parchment paper, grease the bottom with a little oil 7 and pour in the mixture 8. Wash, dry and thinly slice another zucchini 9.

Decorate the surface of the frittata with the zucchini slices 10. Flavor with thyme 11 and pepper 12 and bake in a static oven preheated to 356°F (180°C) for around 25 minutes.

Remove the base from the oven 13 and turn it over on a cutting board to remove the parchment paper 14. Leave to cool (at room temperature for half an hour, or in the refrigerator for 15 minutes). Prepare the filling: place the drained ricotta and Grana cheese in a bowl 15.

Season with the salt, pepper and a little oil 16, then stir. Once the base has cooled, spread the ricotta mixture over the surface of the frittata 18. Add the arugula to taste 18.

Complete the filling with the drained tomatoes and a handful of toasted almond shards 19. Roll it up 20 and leave to firm in the refrigerator until you are ready to serve you zucchini roll 21.