Zucchini Roll with Ham and Cheese
Eggs, cheese and ham provide protein, while zucchini keeps the base moist and adds a mild vegetable flavor. The baked sheet stays soft yet firm enough to roll around the filling. Freeze the cooled slices and reheat them straight from frozen.
Coarsely grate the courgettes (750 g) and squeeze out the excess liquid thoroughly in about 10 minutes. Mix it with the eggs (150 g) and grated maasdam cheese (100 g), then add table salt (3 g) and black pepper (to taste).
Line a baking tray with silicone-coated parchment and spread the mixture into a rectangle about 1 cm thick. Bake at 180 C for 25–30 minutes, until set and lightly browned. Rest for 5–10 minutes, turn it over and carefully remove the parchment.
Arrange the thinly sliced ham (150 g) and mozzarella (150 g) over the sheet, leaving a free edge. Roll it tightly with the parchment and rest for 15–20 minutes, then slice.
Cool the roll for about 30 minutes. Slice the roll into portions.
Freeze the slices in a single layer until solid and transfer to airtight packaging. Reheat from frozen at 160–170 C for about 15–20 minutes.
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