Savory Zucchini & Egg Roll

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.


  • 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
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  1. Preheat your oven to 180°C (356°F). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Pour the egg and zucchini mixture onto the prepared baking sheet. Spread it out evenly.
  5. Bake in the preheated oven for about 15 minutes, or until the egg is set and slightly golden.
  6. While the base is baking, spread out the zucchini ribbons and pat them dry.
  7. Once the egg base is cooked, let it cool slightly. Then, spread the ricotta cheese over the egg base.
  8. Lay the zucchini ribbons on top of the ricotta, covering the entire surface.
  9. Starting from one end, carefully roll the egg base into a tight log.
  10. With the seam side down, slice the roll into sections to serve.
  11. 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!