Zucchini omelette roll with salmon and arugula, a tasty recipe perfect as an appetizer or a light summer main course. As good as the Omelette roll with potatoes, tuna, ham and arugula or the Stuffed zucchini and ricotta roll, this zucchini omelette roll, with thin zucchini slices, smoked salmon, cream cheese, and arugula is perfect to serve as a fresh, light, tasty and eye-catching main course, ideal for summer or as an appetizer for festive days. Slightly different from the usual zucchini omelette roll made with grated zucchini, in this recipe the zucchini are presented in slices creating an attractive decoration that makes the dish even more appealing. The omelette is really light since it is baked in the oven, it is gluten free and suitable even for the little ones. Ideal to prepare in advance, it can be enjoyed after several hours of rest and also taken to the beach, outside or to the office in a lunchbox. Ready to make the zucchini omelette roll with salmon, cream cheese and arugula together? Let’s go to the kitchen, but first as always I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the Zucchini Omelette Roll with Salmon and Arugula
- 6 eggs (large)
- 1.8 oz Grana Padano, grated (or Parmesan (about 1/2 cup))
- 1 pinch salt
- 1 pinch pepper
- to taste extra virgin olive oil
- 1 bunch parsley
- 10.6 oz cream cheese (or mascarpone (about 1 1/3 cups))
- to taste lemon juice
- to taste lemon zest (organic)
- 7 oz smoked salmon (about 200 g)
- to taste arugula
Tools
- Baking pan
- Bowl
- Oven
- Parchment paper
- Peeler
Preparation
Chop the parsley and place it in a bowl along with the eggs, the grated cheese, a pinch of salt and a sprinkle of pepper. Whisk everything until you obtain a homogeneous mixture.
Slice the zucchini with a peeler or a mandoline; they must be paper-thin. Pour the mixture onto a rectangular baking sheet (about 14 x 16 in) lined with parchment paper and neatly arrange the zucchini slices on top.
Bake in a preheated oven at 392°F for 5 minutes or until the omelette is cooked, but do not let it dry out.
Remove from the oven, drizzle a good amount of olive oil evenly and cover with parchment paper.
Let it cool. Keeping the parchment paper on will trap the steam and the omelette will remain soft and easy to roll. Once cooled, flip it so that the side with the visible zucchini is underneath, then remove one layer of parchment paper.
Work the cream cheese with the lemon zest and juice. You can substitute the cream cheese with mascarpone (in that case add a pinch of salt) or with robiola.
Spread the cheese mixture over the omelette, then distribute the smoked salmon and the arugula.
Roll it up using the same parchment paper, sealing the edges like a candy. Place it in the refrigerator for one hour.
After the resting time, unwrap the roll, slice it and serve.
The omelette roll should be served fresh or cold. I recommend unwrapping and slicing it just before serving, so it looks fresh and bright. Any leftover slices should be kept in the refrigerator in an airtight container and consumed within 24 hours.
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