La Bella Ro

Zucchini Roll

  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

  • Eggs 4 - medium
  • Caciocavallo cheese 2 oz (60 g)
  • Fine salt to taste
  • Thyme to taste
  • Black pepper to taste
  • Extra virgin olive oil to taste
  • Zucchini 2
FOR THE FILLING
  • Cow's milk ricotta cheese 1 cup (250 g)
  • Extra virgin olive oil 1 tbsp (15 g)
  • Black pepper to taste
  • Sun-dried tomatoes in oil to taste
  • Grana Padano PDO cheese 2 tbsp (50 g) - grated
  • Fine salt to taste
  • Arugula to taste
  • Almond slices to taste

Preparation

A fresh and authentic vegetarian second course, zucchini rolls are a version of the delectable oven-baked stuffed frittata roll that will liven up your summer table with a splash of color and creativity! With our recipe, you’ll learn how to make frittata in a whole new and even more delicious way. The filling is a tasty combination of flavors that will give this savory roll a unique twist. When prepared, it can be consumed cold and is ideal when included in a home buffet enjoyed with friends!

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
  4. the salt and the pepper too
  5. Stir to amalgamate the mixture.Line a rectangular 14×11 inch tray with parchment paper, grease the bottom with a little oil
  6. and pour in the mixture
  7. Wash, dry and thinly slice another zucchini
  8. Decorate the surface of the frittata with the zucchini slices

  9. Flavor with thyme

  10. and pepper 
  11. and bake in a static oven preheated to 356°F (180°C) for around 25 minutes.Remove the base from the oven
  12. and turn it over on a cutting board to remove the parchment paper
  13. 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
  14. Season with the salt, pepper and a little oil
  15. then stir. Once the base has cooled, spread the ricotta mixture over the surface of the frittata
  16. Add the arugula to taste
  17. Complete the filling with the drained tomatoes and a handful of toasted almond shards
  18. Roll it up
  19. and leave to firm in the refrigerator until you are ready to serve you zucchini roll

Storage

You can store zucchini roll in the refrigerator covered with plastic wrap, for up to 2 days. Freezing is not recommended.

Tips

The resting time in the refrigerator is not necessary, but it does make the roll firmer to the cut.

Source: Giallo Zafferano

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