For a quick dinner or an appetizer with friends, this super fast and fragrant oven-baked zucchini omelette roll with ham and cheese will impress everyone!
The oven baking keeps it moist and free of the egg smell that can often be unpleasant.
It’s a dish:
🥒Easy and quick, you can make it in half an hour and it’s accessible to everyone
🥒Healthy, with vegetables and healthy ingredients
🥒Tasty, the filling makes it satisfying and good
🥒that you can prepare in advance. So you can enjoy the evening and serve it at the last minute.
TRY ALSO:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Oven-Baked Zucchini Omelette Roll
- 14 oz zucchini
- 4 pcs eggs
- to taste salt
- to taste pepper
- grated Parmesan cheese
- 3.5 oz cooked ham
- 3.5 oz provola cheese (sweet, sliced)
- 2 tbsp spreadable cheese
Let’s Prepare the Oven-Baked Zucchini Omelette Roll
Grate the zucchini with a coarse-grated grater and beat the 4 eggs with salt, pepper, and Parmesan cheese.
Add the zucchini to the eggs and mix well.
Spread the mixture on a baking sheet lined with parchment paper and smooth it out evenly.
Bake in a static oven at 350°F for about 15 minutes.
Let it cool, then turn it over onto another sheet of parchment paper and remove it from the baking sheet.
Now the best part! Fill it as desired.
In this version, I used spreadable cheese, sweet provola cheese, and cooked ham.Spread the cheese, first lay the slices of provola, then the cooked ham.
From the long side, roll the omelette on itself with the help of the parchment paper. Leave it rolled up in the parchment paper and let it rest at room temperature before slicing and serving.
Tips, Notes, and Storage
You can prepare it in advance and slice and heat it when needed, but it’s also delicious cold or at room temperature.
I used zucchini, but you can create your preferred version, for example with spinach, carrots or even onions, just as you can play with the filling or leave it plain.
It keeps for up to 2 days in the fridge in an airtight container.
