Zucchini Rolls Stuffed with Ham and Cheese

Slice the zucchinis lengthwise into thin strips, about 1/4-inch thick. You can use a mandoline for even slices.

Heat a drizzle of olive oil in a large pan over medium heat. Sauté the zucchini strips in batches for about 2-3 minutes on each side, until they soften slightly but remain firm. Set them aside on a paper towel to absorb excess moisture.

Prepare the Egg Mixture:

In a bowl, beat the eggs with the Parmesan cheese and salt until smooth and well combined.

Cook the Egg Mixture:

In the same pan, pour the egg mixture and cook over medium heat, swirling it occasionally, until it’s fully set but not too firm, creating a thin omelet-like base.

Let it cool for a couple of minutes, then slice into strips similar to the zucchini strips.

Prepare the Filling: