Stuffed Zucchini Roll

Preheat your oven to 200°C or according to your oven. Wash and grate the zucchinis using the large holes of a grater. Sprinkle a little salt over the grated zucchini, mix, and set aside in a colander to drain excess moisture.

In a bowl, beat the 5 eggs. Add cheese. Add chopped parsley and mix well. There is no need to add extra salt since the Parmesan cheese is salty. After letting the zucchini sit for a while, squeeze out the excess liquid.Add the grated zucchini to the egg mixture and mix well.

Take a 30 x 40 cm (12 x 16 inch) baking tray and cover it with parchment paper. Lightly oil the parchment paper with virgin olive oil. Pour the mixture onto the prepared tray and spread it evenly using a spatula. Bake in the preheated oven for 25 minutes, or until set and slightly golden.

Remove from the oven and let it cool for 15 minutes. Place a layer of plastic wrap on a flat surface and transfer the baked zucchini layer onto it. Spread the cream cheese evenly over the zucchini layer. If using, lay the slices of cooked ham or alternative vegetables/tomatoes evenly over the cream cheese.

Carefully roll up the zucchini layer using the plastic wrap to help keep it tight. Twist the ends of the plastic wrap to seal the roll tightly. Place in the refrigerator and let it rest for 2 hours. After chilling, remove the plastic wrap. Slice the roll into 1-2 cm (1/2 to 1 inch) pieces and arrange them on a serving dish.

Enjoy!!