Zucchini Roll with Baked Pork Ham and Cream Cheese
Zucchini adds potassium and a soft vegetable base, while eggs, cream cheese, and baked pork ham make the roll more filling with protein. After chilling, the slices hold their shape well for a bread-free keto appetizer.
For the base
Slice part of the zucchini (500 g) into very thin rounds and overlap them on parchment in a 20 x 30 cm pan. Grate the remaining zucchini, squeeze it lightly, and mix it with eggs (250 g), almond flour (50 g), table salt (3 g), and pepper blend (2 g).
Spread the zucchini batter over the rounds and bake at 180°C for about 20 minutes, until the base sets and stays flexible. Lift the sheet out on the parchment and let it cool for a few minutes so it does not tear when rolled.
For the filling
Mix cream cheese (200 g) with sour cream 30% (100 g), dill (50 g), garlic (9 g), table salt (2 g), and pepper blend (1 g). Prepare baked pork ham (150 g) in advance and slice it thinly.
Spread the cheese cream over the zucchini base, arrange the baked pork ham, and roll it tightly. Wrap the roll in parchment and foil, refrigerate for 3 hours, then slice.
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