Vegetarian Zucchini Roll

This zucchini roll is so addictive, it will become your new favorite. It’s perfect for an appetizer when hosting a party, pair it for lunch with a green salad or take it on the go. The filling can be made with many different ingredients. In this recipe I used ricotta cheese, arugula, roasted red peppers and tomatoes. It tastes really good with cream cheese, scallions and smoked salmon or with sliced cheese and turkey. The crust for the zucchini roll can make a great base for a pizza as well. Get creative and have fun with it!

Vegetarian Zucchini Roll

Serves 4

Ingredients

For The Crust:

• 1 large or 2 small zucchini(s)
• 1/2 tsp sea salt
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp turmeric
• 1 garlic clove, minced
• 2 tbsp almond flour
• 3 tbsp fresh parsley, chopped
• 3 eggs, at room temperature
• 1/2 cup grated Parmesan cheese

For The Filling:

• 1 cup cottage cheese
• 1/2 cup arugula
• 1/2 cherry tomatoes, thinly sliced
• 1 large roasted red pepper, thinly sliced

Directions

• Preheat the oven to 350 F or 180 C. Line a 9×13 inch baking dish with parchment paper and lightly grease with cooking spray. Set aside.
• Grate the zucchini over a large mixing bowl. Add the sea salt and let it rest for 5 minutes to release the water. Using a colander or paper towels, squeeze out the remaining of water and discard. Place the zucchini back in the mixing bowl.
• Add the oregano, black pepper, turmeric, garlic clove, almond flour, fresh parsley, eggs and grated Parmesan cheese. Mix until well combined.
• Pour the mix in the baking dish and spread evenly. Bake for 20 minutes, until golden.
• Remove the zucchini crust from the oven and let it cool for 10 minutes.
• Meanwhile, place a fresh parchment paper over a cutting board. Take out the zucchini crust and flip it over onto the new parchment paper. This will prevent it from getting soggy.
• Spread the cottage cheese over the crust, add arugula, tomatoes and roasted red peppers. Using the parchment paper to help you, start to roll the zucchini crust from one end to the other. Fold in the parchment paper so it wraps around the zucchini. Place it in the fridge for an hour to set.
• Remove the roll from the fridge and discard the parchment paper. Cut into thin slices and enjoy.

Nedi’s Tip – Double the ingredients for the crust to create one large zucchini crust. Use a bigger baking dish and then cut it in half to create two different zucchini crusts. You can make two different fillings for the roll or use one half for pizza crust.