Italian Vegetables Recipes

BAKED ZUCCHINI & RICOTTA ROLL

An alternative way to prepare zucchini.
A great recipe for making a delicious baked zucchini roll.

 


 

YIELD: Serves 4
  • 3 medium zucchini
  • 3 eggs
  • 4 tbsp parmigiano reggiano
  • 3 tbsp milk
  • salt and pepper to taste
  • 8 oz strained ricotta
  • finely chopped parsley as needed
METHOD:
1.  Grate one zucchini using a grater or a food processor. Squeeze out the water. Set aside.
2. Add the beaten eggs to the grated zucchini.
3. Add the grated parmigiano reggiano and the salt and pepper to taste
4. Add the milk and mix to combine
5. Slice the remaining 2 zucchinis into very thin slices. You can do this using a mandoline slicer.
6. Spread the mixture onto a greased baking tray lined with greaseproof paper.
7. Cover with thin slices of zucchini.
8. Bake at 356 F until light golden brown in colour.
9. Place a grease proof paper the same size as the baking tray on a working surface.
Flip the zucchini roll on top of the greaseproof paper with the zucchini side up.
Now start rolling just like a swiss roll. Once rolled, leave to cool.
10. Prepare the filling by beating the strained ricotta until smooth. Season with salt and pepper to taste. Add the finely chopped parsley.
11. Unroll the zucchini roll and spread the filling.
12. Leave to set in the refrigerator for a few hours. Slice before serving.
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