Zucchini omelette roll light, light spreadable cheese, turkey breast, and pickled vegetables.
Good, light, and delicate. The crunchiness and acidity of the julienne-style pickled vegetables contrast well with the creaminess of the light spreadable cheese and the richness of the eggs.
The zucchinis are practically tasteless but provide the right hydration to the omelette, which, when baked, could have remained dry.
Easy to make, you can serve it as an appetizer or a main course.

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Difficulty: Very easy
Cost: Very cheap
Rest time: 2 Hours
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

238.50 Kcal

calories per serving

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Energy 238.50 (Kcal)
Carbohydrates 10.14 (g) of which sugars 2.03 (g)
Proteins 22.54 (g)
Fat 12.48 (g) of which saturated 2.71 (g)of which unsaturated 3.57 (g)
Fibers 1.42 (g)
Sodium 426.89 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3 cups zucchini
6 eggs
0.6 cups breadcrumbs
1 bunch chopped parsley
1 clove garlic (minced)
to taste salt
to taste pepper
1 cup light spreadable cheese
7 oz turkey breast
3.5 oz pickled vegetables

Tools

Grater
Baking Tray
Parchment Paper
Oven
Knife
Bowl
Spatula
Strainer / Colander

Preparation: Zucchini Omelette Roll Light

Wash the zucchinis, remove the ends, and grate them with a grater. Put them in a cloth and squeeze them as if they were candy. This way they will shed the vegetation liquid.
Combine in the bowl, the eggs, breadcrumbs, chopped parsley, and garlic, a pinch of salt, and a pinch of pepper.
Mix well.
Meanwhile, turn on the oven to 356°F fan-assisted.
On a baking tray, spread a sheet of parchment paper and..
distribute the mixture, leveling it with a spatula.
Transfer it to the oven and bake for about 15 minutes at 356°F fan-assisted.
Then at the end of cooking take out the tray and let it cool, but not completely.
Remove the omelette from the tray but keep the parchment paper. Place it on a worktop and spread half of the spreadable cheese. Now that the omelette is still warm it’s easier.
Now arrange the turkey breast slices on the cheese,
and the rest of the cheese, well distributed.
At this point, drain the pickled vegetables with a strainer, and distribute them over the spreadable cream.
with the help of the parchment paper, start by taking the ends of the 2 corners closest to you, and start rolling. at the end close the ends like candy. Place the roll on a serving plate and..
right after in the fridge for 2 hours or more.
After the time has passed, unroll it and cut it into slices about 0.4 inches thick.
Here is the Zucchini Omelette Roll Light, light spreadable cheese, turkey breast, and pickled vegetables.