When we're trying to eat better, cutting carbs and upping protein, our menus can become dreary and predictable. However, there is life beyond tortillas, grilled chicken and salads. This zucchini roll is an alternative that breaks that inertia in the kitchen, but without complicating your life and without having to resort to exotic ingredients.
Despite not using flour, the final result is surprisingly firm, structured and tasty. The base is made only with zucchini, egg and cheese, while the filling turns the dish into a complete, satisfying meal that is easy to adapt to whatever you have in the fridge. A practical, successful and perfect recipe for eating lightly without it having to be synonymous with boring eating.
We start by grating the zucchini and squeezing them well to remove excess water. This is the most important step of the entire recipe because the humidity will prevent the ingredients from combining correctly and the final texture from being adequate. In a bowl, we mix them with the eggs, mozzarella cheese, parmesan and salt until they form a kind of dough.
Next, we spread the mixture in a rectangular shape on a baking tray covered with parchment paper. At this point the important thing is that we make sure that the layer of dough is distributed evenly.
Place in the preheated oven and bake at 180°C for about 20-25 minutes or until the dough is firm and lightly golden. We then remove it from the oven and add the fresh cheese and shredded chicken, distributing the ingredients over the entire surface.
Then, we roll it carefully and sprinkle a little more grated mozzarella cheese on top. Finally, we bake again until we obtain a roll that is golden on the outside, creamy on the inside and with a slight crunch that makes it not look like “healthy food.”
Cover photo | Jay Abrantes
