Egg zucchini roll with ham and cheese: the whole family will love it

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1 year ago
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INGREDIENTS 2 zucchini 4 eggs Salt Pepper 50g (1/2 cup) of parmesan cheese 200g of baked ham 200g of scamorza METHOD Grate zucchini with the grater. In a bowl beat the eggs adding salt and pepper and set aside. Pour the grated zucchini into the egg mixture. Add the parmesan cheese and mix everything well. Pour the mixture on a baking sheet lined with parchment paper leveling it with a spatula. Bake in a preheated oven at 180°C/360°F for about 20-25 minutes. Take your zucchini omelet out of the oven and stuff it with the slices of ham and the cheese cut into slices. Roll up the omelet with the help of parchment paper and bake for another 10 minutes at 180°C/360°F just enough time to melt the cheese. Cut into slices and serve.

INGREDIENTS
2 zucchini
4 eggs
Salt
Pepper
50g (1/2 cup) of parmesan cheese
200g of baked ham
200g of scamorza

METHOD
Grate zucchini with the grater. In a bowl, beat the eggs adding salt and pepper, and set aside.
Pour the grated zucchini into the egg mixture. Add the parmesan cheese and mix everything well.
Pour the mixture on a baking sheet lined with parchment paper, leveling it with a spatula. Bake in a preheated oven at 180°C/360°F for about 20-25 minutes.
Take your zucchini omelet out of the oven and stuff it with the slices of ham and the cheese cut into slices.
Roll up the omelet with the help of parchment paper and bake for another 10 minutes at 180°C/360°F just enough time to melt the cheese. Cut into slices and serve.

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