This egg zucchini roll with ham and cheese recipe is almost like a sponge cake roll, except that it is savory rather than being sweet. Loaded with eggs, zucchini, ham, and cheese, it makes a delicious low-carb breakfast or it can be served for lunch with a tossed green salad on the side.
To make the egg zucchini roll, you first mix shredded zucchini with eggs, salt, pepper, and parmesan until combined. Then, it gets baked in the oven until set before being rolled up with ham and cheese, and baked in the oven. The resulting egg dish is low-carb, keto-friendly, and full of quality protein to keep you full through the day.
What is an Egg Zucchini Roll With Ham and Cheese?
This egg zucchini roll recipe is basically an egg frittata that is rolled up with ham and cheese. While you could use any type of cheese you enjoy, this recipe uses scamorza cheese, which is an Italian-style cheese.
Pro Tips
- Don’t shred the zucchini too finely as it is nice if there are larger flecks of zucchini in the egg mixture.
- Don’t overbake the egg and zucchini mixture as you don’t want the eggs to end up tough or rubbery. You will know that the mixture is properly baked when it is just set in the oven.
- Make sure that you line the cake pan with parchment paper to prevent the egg zucchini roll from sticking.
- If you can’t find scamorza cheese, you could replace it with mozzarella, provolone, or fontina.
Frequently Asked Questions
What is a Good Replacement for Scamorza Cheese?
Mozzarella is the best replacement for scamorza cheese as it has a similar texture and melts easily. It also has a delicate milky and salty flavor that pairs beautifully with eggs and zucchini.
What Type of Ham Should Be Used in the Egg Zucchini Roll?
Sliced deli-style ham is the best option as it will roll up easily with the roll. However, you could use any leftover ham that you have such as cooked spiral ham or honey ham.
What to Serve With the Egg Zucchini Roll?
This egg zucchini roll is great served with a fresh green salad, roasted potatoes, or any of your breakfast favorites like bacon or breakfast sausage.
How to Store Egg Zucchini Roll With Ham and Cheese
This egg zucchini roll can be stored in a covered container in the fridge where it should keep for up to 3 to 4 days. Then, to reheat it, simply warm it up in the oven just until it is heated through.
Ingredients
How to Make Egg Zucchini Roll With Ham and Cheese
Grate the zucchini using a box grater. In a bowl, whisk the eggs with the salt and pepper. Stir the zucchini and parmesan into the egg mixture until combined.
Grate the zucchini using a box grater. In a bowl, whisk the eggs with the salt and pepper. Stir the zucchini and parmesan into the egg mixture until combined.
Pour the egg mixture onto a parchment-lined baking sheet, smoothing it out with a spatula. Bake it in a 360 F (180 C) oven for 20 to 25 minutes.
Pour the egg mixture onto a parchment-lined baking sheet, smoothing it out with a spatula. Bake it in a 360 F (180 C) oven for 20 to 25 minutes.
Top the baked eggs with slices of ham and scamorza.
Top the baked eggs with slices of ham and scamorza.
Roll it up in the parchment paper and bake it for another 10 minutes to melt the cheese.
Roll it up in the parchment paper and bake it for another 10 minutes to melt the cheese.
Slice, serve, and enjoy!
Slice, serve, and enjoy!
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