Perfect for a summer lunch or a tasty appetizer, the cold rolled zucchini omelette is a simple but impressive recipe, ideal to prepare in advance. Fresh, light, and rich, I’ve filled it with stracchino cheese and lamb’s lettuce, with a creative touch in the presentation: it is served as a roll, sliced to show off the filling. It’s a dish that wins with its versatility, great for a buffet, an outdoor picnic, or a fancy lunch or dinner. If you like egg recipes, try the folded omelette stuffed with spinach, the stuffed rolled omelette, the eggs purgatory or the baked omelette with zucchini and ricotta.
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OTHER ZUCCHINI RECIPES
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients
- 3 zucchini
- 5 eggs
- to taste salt and pepper
- 1/4 cup grated Parmesan cheese
- 7 oz stracchino cheese
- 2 cups lamb's lettuce (mache)
- 1 tbsp extra virgin olive oil
Tools
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- Grater
- Baking Tray 12×16
Steps
Wash the zucchinis and grate them with a large-hole grater. Gather them in a bowl, season with a pinch of salt, and let rest for 5 minutes. Meanwhile, beat the eggs with a pinch of salt and pepper.
Squeeze the zucchinis well to remove the excess water and add them to the eggs. Add the Parmesan cheese and mix. Wet and wring out the parchment paper and line a baking tray about 8 by 12 inches. Pour the mixture and bake in a preheated oven, at 355°F, with fan, for about 15 minutes.
Let the omelette cool. Spread the stracchino cheese over the entire surface and cover with the lamb’s lettuce. Season with salt and extra virgin olive oil. Roll up with the help of the parchment paper. Place in the fridge for a couple of hours before serving the sliced omelette at the table.
Storage and Variations
You can store the omelette in the fridge for two days.
You can store the omelette in the fridge for two days.
