Zucchini roll made with sliced zucchini without eggs. The Zucchini Roll without eggs, stuffed with ham and cheese is a tasty main course perfect for summer and spring and among my easy and quick zucchini recipes, this egg-free zucchini roll deserves a place of honor, and you can really stuff it however you like. We’ve made many zucchini rolls, but they were all based on oven-baked omelettes, like the Zucchini and ricotta roll or the Zucchini omelette roll with salmon and Philadelphia, but those recipes all call for eggs. Our zucchini roll, instead, requires that the zucchini be sliced and stay attached to each other thanks to the golden and flavorful crust given by the cheese. A relatively inexpensive and quick dinner recipe that’s also enjoyed by those who don’t like very strong flavors: want to try it? Let’s go to the kitchen then, our egg-free zucchini roll will win you over at the first bite, but before cooking I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Inexpensive
Rest time: 30 Minutes
Preparation time: 10 Minutes
Cooking time: 25 Minutes
Portions: 6
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the egg-free zucchini roll

3 large zucchini
7 oz grated Parmigiano-Reggiano (or Grana Padano — about 2 cups)
2 tablespoons breadcrumbs
to taste salt
to taste extra virgin olive oil
3.5 oz cream cheese (spreadable) (about 1/2 cup)
7 oz cooked ham
3.5 oz cheese (sliced (I used gouda; you can use provola or caciotta))
to taste arugula

Tools

Baking pan 12 x 14 in
Oven
Parchment paper

Preparation

To make the sliced zucchini roll without potatoes, start by rinsing the zucchini, removing the stem and the ends. Then slice them into rounds about 4–5 mm thick, and grate the cheese using a coarse grater.
Line a baking pan with parchment paper, spread the grated cheese evenly over it, sprinkle with breadcrumbs, then arrange the zucchini slices in an overlapping fishbone pattern to cover the whole surface. (Use plenty of cheese, otherwise the zucchini slices won’t stick together.)
Season with salt and a very small amount of oil, preferably sprayed with an oil mister or brushed on, and give another light sprinkle of breadcrumbs.
Bake in a hot oven at 392°F for about 30 minutes or until golden. Once perfectly gratinated, remove from the oven. You’ll see that the cheese will have released its fats onto the bottom of the pan — pour them off or blot them with kitchen paper. Let cool until lukewarm or completely cold, cover with more parchment and with a quick but gentle move, flip the zucchini “sheet.”
Peel off the parchment and spread the cream cheese evenly, leaving one short side free. Lay the sliced cheese on top (I chose gouda, but you can also use provola or caciotta) and the ham. Do not use mozzarella, which would release too much liquid.
Add arugula if you like, and using the parchment paper to help, roll everything up into a cylinder and keep it wrapped in the paper. Refrigerate for one hour, then remove the paper, trim the ends (which you can eat right away) and transfer to a plate.
Decorate as you wish and serve.