The zucchini omelette roll is a truly delicious dish, which I decided to fill with a fresh yogurt mixture and sliced tomatoes. A taste that will win you over bite after bite.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 6/8 people
- Cuisine: Italian
Ingredients
- 1.1 lbs Zucchini
- 4 Eggs (medium)
- 1 oz Parmigiano Reggiano DOP (grated)
- to taste Fine salt
- to taste Black pepper (ground)
- to taste Chives
- 4.4 oz Low-fat yogurt (preferably Greek yogurt)
- 1 tbsp Parmigiano Reggiano DOP (grated)
- 1 pinch Black pepper (ground)
- 2 pinches Fine salt
- 1 pinch Chives (dried)
- 3 Roma tomatoes
Preparation
Wash and clean the zucchini.
Grate them with a wide-hole grater and squeeze out the excess water.
Put the grated zucchini in a bowl, add the eggs, Parmesan, a pinch of salt, pepper, chives, and mix well.
Line a baking tray of dimensions 14.5×12.2 inches with parchment paper and spread the mixture on top, trying to level it as much as possible.
Bake at 392°F for 20 minutes.
Let it cool slightly and detach it from the parchment paper.In a bowl, put the low-fat yogurt (preferably Greek yogurt as it’s less watery), add the Parmesan, salt, pepper, chives, and mix well.
Slice the tomatoes and lightly salt them.
Spread the yogurt mixture on the zucchini omelette, place the tomato slices on top, roll everything up, and refrigerate for at least an hour.
Notes
If you liked the zucchini omelette roll, also try other recipes with this vegetable:
Baked crepes with ham, bresaola, zucchini, and Emmenthal
Trofie with zucchini, stracchino, and cooked ham
Penne with zucchini and sausage
Potato, zucchini, and bacon pie
From Basilicata: Zucchini meatballs;
Sandy zucchini
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