Recipes · Main dishes
Zucchini Wrap
AI-written · not yet kitchen-tested
The wrap is made of zucchini, egg and Parmesan and is baked in the oven into a thin, pliable round. The key is to squeeze the grated zucchini very dry; otherwise the round turns soft and tears.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 500 g (1.1 lb) zucchini 2 medium
- 0.5 tsp salt
- 3 eggs
- 50 g (1/2 cup) Parmesan cheese finely grated
- black pepper to taste
- 100 g (3.5 oz) cream cheese
- 4 slice cooked ham or chicken breast
- 1 handful lettuce
- 1 tomato sliced
Method
- Preheat the oven to 400 °F (200 °C) conventional (top and bottom heat), or 350 °F (180 °C) convection. Line two baking sheets with parchment paper. Finely grate the zucchini, toss it with the salt and let it stand for 10 minutes.
- Squeeze the grated zucchini hard in a kitchen towel until hardly any liquid comes out. This is the most important step.
- Mix the zucchini, eggs, Parmesan and pepper thoroughly. Divide the mixture in two and spread each half on the parchment into a round about 24 cm (9 1/2 inches) across and 3 mm (1/8 inch) thick.
- Bake each sheet for 15 to 18 minutes, until the rounds are firm and golden brown at the edges. Let them cool on the paper for 3 minutes so they firm up.
- Spread the rounds with cream cheese, top with ham, lettuce and tomato, and roll them up with the help of the parchment. Cut in half and eat right away.
Tip: If the rounds tear when you roll them, they were too wet or too thick. Squeeze the zucchini harder next time.
Tip: The rounds can be baked ahead and kept in the refrigerator for a day. Fill them only shortly before eating.
Food safety: Always cook poultry all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer.