Ingredients:

• 3 medium zucchini
• 5 eggs
• 5 tablespoons of Parmigiano cheese
• Salt, to taste
• Extra virgin olive oil, for greasing
• Fresh parsley, chopped
• 250g Philadelphia or other cream cheese
• 200g cooked ham (optional; for a vegetarian option, use other vegetables or thinly sliced tomatoes)

Instructions:

1. Prepare the Zucchini:

1. Wash and Grate the Zucchini: Begin by washing the zucchini thoroughly. Use the large holes of a grater to grate the zucchini. There’s no need to peel them; the skin adds a nice texture and color to the roll.
2. Salt and Drain: Add a small amount of salt to the grated zucchini, then mix it well. Place the zucchini in a colander to drain any excess liquid. Let it sit for about 15-20 minutes, then press gently to remove as much moisture as possible. This step is important because it prevents the roll from becoming too watery.

2. Prepare the Egg Mixture:

1. Beat the Eggs: In a large mixing bowl, beat 5 eggs until they are well blended.
2. Add Cheese and Parsley: Add 5 tablespoons of Parmigiano cheese and the chopped parsley to the eggs. Mix until everything is well combined.
3. Incorporate the Zucchini: After draining the zucchini, add it to the egg mixture. Stir until all ingredients are evenly distributed. This forms the base of the zucchini sheet.

3. Bake the Zucchini Roll:

1. Preheat the Oven: Set your oven to 200°C (392°F) and allow it to preheat while you prepare the zucchini mixture.
2. Prepare the Baking Tray: Line a 30 x 40 cm baking tray with parchment paper. Lightly grease the paper with extra virgin olive oil to prevent sticking.
3. Pour and Spread the Mixture: Pour the zucchini mixture onto the prepared baking tray and use a spatula to spread it out evenly, making sure it covers the entire surface.
4. Bake Until Set: Place the tray in the preheated oven and bake for about 25 minutes, or until the mixture is set and lightly golden. The edges should be slightly crisp, and the center should be firm to the touch.
5. Cool Completely: Remove the tray from the oven and let the zucchini sheet cool for at least 15 minutes. This will make it easier to roll without cracking.

4. Assemble the Roll:

1. Prepare for Rolling: Lay a sheet of plastic wrap on a clean, flat surface. Carefully place the cooled zucchini sheet on top of the plastic wrap, removing the parchment paper it was baked on.
2. Spread Cream Cheese: Use a spatula or butter knife to spread an even layer of Philadelphia cream cheese over the entire surface of the zucchini sheet.
3. Add Your Fillings: If you are adding cooked ham, layer it evenly over the cream cheese. For a vegetarian version, opt for thin slices of tomatoes or other favorite vegetables like roasted bell peppers or cucumbers.

5. Roll and Chill:

1. Roll the Zucchini Sheet: Starting from one end, carefully roll the zucchini sheet into a tight roll, using the plastic wrap to help guide and hold the roll together. The tighter the roll, the neater it will look when sliced.
2. Seal and Refrigerate: Twist the ends of the plastic wrap to seal the roll and help it keep its shape. Place the roll in the refrigerator for at least 2 hours to chill and firm up.

6. Slice and Serve:

1. Remove from Fridge and Slice: Take the roll out of the refrigerator and gently remove the plastic wrap. Use a sharp knife to slice the roll into even pieces.
2. Arrange on a Serving Dish: Arrange the slices neatly on a serving platter. Garnish with fresh herbs or extra parsley if desired.
3. Serve and Enjoy: Enjoy this refreshing and tasty zucchini roll cold as an appetizer, snack, or light lunch.

Nutrition Facts (Per Serving, Estimated):

• Calories: 150 kcal
• Carbohydrates: 6g
• Protein: 8g
• Fat: 11g
• Saturated Fat: 3g
• Fiber: 1g
• Sugar: 2g
• Sodium: 200mg

Frequently Asked Questions (FAQs):

1. Can I make the roll in advance?
   • Yes, the zucchini roll can be made a day ahead. Keep it wrapped in the refrigerator until you’re ready to slice and serve.
2. What can I use instead of cream cheese?
   • You can substitute cream cheese with ricotta, goat cheese, or even a dairy-free alternative for a different flavor and texture.
3. How can I make this roll vegan?
   • To make the roll vegan, use a plant-based egg substitute, vegan cheese, and skip the ham. You can also add more vegetables like roasted peppers or grilled eggplant slices.

Tips for Making the Perfect Zucchini Roll:

• Drain the Zucchini Well: One of the keys to a successful roll is to ensure the zucchini is well-drained. Excess water can make the roll soggy and difficult to handle.
• Let it Cool Before Rolling: Patience is crucial here. Letting the zucchini sheet cool completely ensures it’s easier to roll without cracking or breaking.
• Customize the Fillings: Feel free to get creative with the fillings. Besides ham, you can use smoked salmon, thinly sliced avocado, or roasted veggies. Herbs like basil or dill can also enhance the flavor.

Storage Tips:

• Refrigeration: The zucchini roll can be stored in an airtight container in the refrigerator for up to 3 days. This makes it a great make-ahead dish for parties or gatherings.
• Freezing Not Recommended: Freezing is not ideal for this recipe as it may cause the zucchini to become too watery when thawed, which affects the texture of the roll.

Conclusion: The Zucchini Roll with Cream Cheese is a light, fresh, and delightful recipe that’s perfect for any occasion. It’s simple to prepare, versatile, and can be made ahead, making it an excellent choice for entertaining guests. The combination of soft, creamy cheese, tender zucchini, and savory fillings creates a balanced flavor profile that’s sure to please both kids and adults. Whether you choose to make it with ham or keep it vegetarian, this zucchini roll is a must-try for those looking for a healthy, easy-to-make dish. With its appealing presentation and delicious taste, it’s bound to become a staple in your recipe collection. So, go ahead and give it a try, and impress your family and friends with this stunning and tasty treat!