The cold zucchini omelette roll is a simple and versatile recipe, perfect for those who want a fresh and tasty dish, ideal for summer or a delicious appetizer.
This preparation is loved by both adults and children, thanks to its delicate flavor and the possibility to customize the filling as desired.
The procedure is very easy and accessible to everyone: the omelette is baked, thus obtaining a uniform and light base, ready to be filled with preferred ingredients.
Thanks to its versatility, the baked omelette roll can be filled with cold cuts, cheeses, grilled vegetables, tuna, or any other tasty combination.
It’s a perfect idea for a buffet, an appetizer, or even a quick dinner without sacrificing taste. Additionally, being served cold, it’s an ideal solution for meals away from home, such as a picnic or lunch at the office.
Preparing the stuffed omelette roll is really easy and quick: just beat the eggs, add Parmesan and preferred spices, then pour the mixture onto a baking sheet lined with parchment paper and bake until golden. Once cooled, fill with chosen ingredients and gently roll, wrapping it in plastic wrap to maintain its shape. After a short rest in the refrigerator, it will be ready to be sliced and served.
This recipe is a real dinner saver and is perfect for those looking for a light yet tasty dish, without complications.
With the cold zucchini omelette roll, every occasion becomes special, and you have the opportunity to experiment with many different flavors!😀
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5 eggs
- 10.5 oz zucchini
- 7 oz Philadelphia or spreadable cheese
- 3 oz tuna or mackerel
- salt to taste
- 2 tbsp Parmesan
Tools
- Electrolux oven
- cutting board
- vegetable grater
Steps
To prepare the cold zucchini omelette roll, start by cutting the zucchini into julienne strips using the larger holes of the grater.
Beat the eggs with the salt and cheese and add the grated zucchini.
After mixing everything, pour the mixture into a baking sheet lined with parchment paper and level it.
Bake the omelette roll for about 20 minutes at 356°F or until golden. When the roll is cooked, remove it from the oven and roll it up with the parchment paper. Let it cool.
Once cooled, unroll the omelette and fill it as desired. I spread Philadelphia over the entire surface of the roll and covered it with mackerel.
Roll the omelette roll from the narrow side, using the parchment paper to assist, and wrap it with plastic wrap to keep it tight.
Store it in the fridge for at least one hour.
Slice and… Enjoy your meal!
