Baked zucchini omelette roll, with Philadelphia cream cheese, smoked salmon, tomato and avocado. Rolls of zucchini filled with smoked salmon and spreadable cheese, very easy and quick. These tasty zucchini omelette rolls, gluten-free and baked in the oven, filled with spreadable cheese (Philadelphia), smoked salmon, avocado and tomatoes, are ideal for a light and flavorful lunch or dinner, to serve as a cold main course or as an appetizer. The recipe is really simple: it is a classic baked zucchini omelette made with eggs, raw grated and well-squeezed zucchini and Parmesan, which you can customize as you wish. I filled it with smoked salmon, Philadelphia, avocado and tomatoes and flavored everything with a little lemon zest and juice. This attractive and indulgent recipe, besides being gluten-free, is also light. The salmon can be replaced with speck, prosciutto, salami, or for a vegetarian version you can fill it only with cheese and vegetables.

The rolled and filled zucchini omelette can be prepared in advance, allowing you to organize your dinners, lunches and buffets with ease! Ready to run to the kitchen now? Let’s discover how to make the rolled zucchini omelette and you’ll love it at the first bite. Before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and if you take a look at my collection of Recipes with zucchini you will find many other interesting ideas.

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Difficulty: Very easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the zucchini omelette roll with salmon and Philadelphia

3 zucchini (medium)
5 eggs
to taste salt
1 oz grated Parmesan (or Grana Padano)
7 oz smoked salmon
3.5 oz cream cheese (spreadable)
1 avocado (large and ripe)
1 tomato (large and firm)
1/2 lemon
to taste pink pepper

Tools

Bowl
Baking pan
Oven
Grater
Parchment paper
Plastic wrap
Refrigerator

Steps to make the Zucchini Omelette Roll with Salmon and Philadelphia

Rinse the zucchini, trim the ends and grate them with a coarse grater straight into a bowl.
Salt, mix and let sit for ten minutes, then gather them in a kitchen towel and squeeze very well to remove the excess water.
Put the zucchini back into a bowl, add the eggs and grated cheese, and mix well.
Pour the mixture into a rectangular baking pan (approx. 13 3/4 × 15 3/4 in) lined with parchment paper, spread it very evenly and bake for 8–10 minutes in a fan-assisted oven at 356°F.
Remove from the oven, immediately cover with another sheet of parchment paper to slow down evaporation and allow to cool.
When the roll is cold, spread the cream cheese on top and add a little grated lemon zest.
Add the salmon, sliced avocado, tomato and a few drops of lemon juice, then using the same parchment paper roll the omelette up from the long side to form a cylinder. Wrap the cylinder in parchment paper and then in plastic wrap and chill for at least 1 hour in the refrigerator.
After chilling, serve after slicing into rounds.
The roll keeps in the refrigerator for 24 hours, covered with plastic wrap.