ZUCCHINI & EGG Sheet Pan Roll
SAVE my ZUCCHINI & EGG sheet pan roll for the next time you're hosting brunch!
Ingredients
8 eggs
2 large zucchini
⅓ cup grated Parmigiano Reggiano
¾ tsp salt
½ tsp pepper
1¼ cup ricotta
½ cup pesto
10 pieces of jarred roasted peppers
3 tbsp crushed jarred Calabrian chili pepper
3 cups arugula
Additional Filling Options:
sliced turkey, prosciutto, sundried tomatoes, romesco sauce, provolone
Instructions
-Preheat oven to 350F
-Rinse zucchini really well. Grate the zucchini using the largest holes on your box grater. Place shredded zucchini onto a clean dish towel or paper towels and pat down to absorb as much moisture as possible.
-Add eggs, salt & pepper to a large bowl. Whisk to combine then fold in grated parm and zucchini.
-Using a cooking spray or oil to lightly grease Line a 17x13 baking sheet. Line it with parchment paper and grease again.
-Pour zucchini-egg mixture onto the parchment lined baking sheet. Use a spatula to make sure it is evenly distributed.
-Bake for 25 minutes then remove from oven and let cool to room temp.
-Top with a thin layer of ricotta followed by a thin layer of pesto. Add roasted peppers and roll the sheet pan frittata into a log using the parchment paper as shown.
-Warm the zucchini and sheet pan roll just before serving by placing it in a 350F oven for 10 minutes. Top with Calabrian chili pepper and arugula.
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