Hey there! Want to make something really cool with zucchini? You won’t need to fry anything with this recipe. It’s like a rolled-up omelette with lots of yummy stuff inside. It’s easy to make, and it looks so fancy that everyone will think you’re a kitchen superstar! Let’s get started on this tasty roll that’s perfect for a snack or part of your meal.
Ingredients:
- 1 zucchini (approx. 300g), shredded
- 6 whole eggs
- Salt, to taste
- Ground black pepper, to taste
- 1 zucchini, sliced into thin ribbons
- 250g of smooth ricotta cheese
- 3 garlic cloves, finely minced
- A handful of fresh dill, roughly chopped
Instructions:
- Preheat your oven to 180°C (356°F). Line a baking sheet with parchment paper.
- In a bowl, mix the grated zucchini with a pinch of salt and let it sit for 10 minutes. Then, squeeze out the excess moisture.
- Beat the eggs in a large bowl. Season with salt and black pepper. Add the drained zucchini, minced garlic, and chopped dill into the egg mixture. Stir to combine.
- Pour the egg and zucchini mixture onto the prepared baking sheet. Spread it out evenly.
- Bake in the preheated oven for about 15 minutes, or until the egg is set and slightly golden.
- While the base is baking, spread out the zucchini ribbons and pat them dry.
- Once the egg base is cooked, let it cool slightly. Then, spread the ricotta cheese over the egg base.
- Lay the zucchini ribbons on top of the ricotta, covering the entire surface.
- Starting from one end, carefully roll the egg base into a tight log.
- With the seam side down, slice the roll into sections to serve.
- Enjoy warm or allow to cool and serve as a cold appetizer.
This dish is a great way to incorporate the fresh flavors of zucchini into a protein-rich meal. The combination of creamy ricotta and the herby garlic taste with the tender zucchini is sure to impress. Serve it up at your next gathering or as a special weekend treat!
