Zucchini omelette roll: the recipe for a fresh appetizer stuffed with salmon

Illinois zucchini omelet roll it’s a antipasti delicious and fresh, a variant of the tortilla roll, enriched with grated zucchini and stuffed with cream cheese my smoked salmon. To make it, you just have to beat the eggs and mix them with the grated zucchini and Parmesan cheese. The mixture will then be cooked in the oven filled with cream cheese and smoked salmon and rolled. Then everything will be allowed to cool. in the fridge for 4 hours, before being sliced ​​and served. Here is how to prepare it.

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How to prepare the zucchini omelet roll

Beat the eggs with a pinch of salt. Add the grated zucchini, Parmesan and mix.

Pour a drizzle of oil on the parchment paper in the skillet and pour in the tortilla. Distribute well and bake at 180°C for 20 minutes.

Turn the tortilla over, put it on the film and remove the parchment paper.

Spread the cream cheese and place the salmon slices.

Roll up the tortilla, secure with plastic wrap, and refrigerate for 4 hours.

Cut the roll into slices and serve.

storage

You can keep the zucchini omelette roll in the fridge for 2 dayscovered with plastic wrap or in an airtight container.