Zucchini Slice Roll Ups – recipepkjobpoint

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Skill Level: Intermediate
Recipe Intensity: Medium (involves slicing, making a batter, and rolling)
Serves: 4-6 people
Lasts: Stores beautifully in the fridge for up to 3 days. Can be frozen for up to 1 month (reheat from frozen in a covered oven).

Wash and trim the ends off the zucchinis. Using a mandoline or a vegetable peeler, slice the zucchinis lengthwise into long, thin ribbons (about 1/8 inch / 3mm thick). Stop when you reach the seedy core.
Place the ribbons in a colander set over a bowl. Sprinkle with 1 teaspoon of salt and toss gently. Let them sit for 15-20 minutes. This crucial step draws out excess water, preventing a soggy final dish.
After resting, use your hands to squeeze the zucchini ribbons firmly in small batches over the sink, or press them between layers of a clean kitchen towel to remove as much liquid as possible. Set aside.

While the zucchini drains, preheat your oven to 350°F (180°C). Lightly grease your baking dish with olive oil.
In a skillet over medium heat, cook the chopped bacon until crispy (about 5-7 minutes). Add the diced onion and grated carrot, cooking for a further 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, whisk the eggs and milk together until well combined.
Stir in the almond meal, grated cheese, parsley, chives, and the slightly cooled bacon/onion/carrot mixture. Season well with pepper (you likely won’t need extra salt due to the bacon and cheese). This is your slice filling.

Lay a single zucchini ribbon flat on a clean surface. Place 1-2 tablespoons of the filling mixture at one end of the ribbon, spreading it thinly along the length.
Gently roll the zucchini ribbon around the filling, creating a neat roll. Place it seam-side down in the prepared baking dish.
Repeat with the remaining ribbons and filling, packing the roll-ups snugly together in the dish. You should have enough filling for all ribbons.

For a simpler version, place the dish directly in the preheated oven and bake for 30-35 minutes, or until the rolls are set and the tops are golden.
For the Saucy Version: Before baking, spoon the passata or pasta sauce evenly over the top of the roll-ups. Sprinkle with the extra 1/2 cup of cheese. Bake as directed.

Remove from the oven and let cool for 5 minutes before serving. This allows them to firm up slightly.
Garnish with extra fresh herbs if desired. Serve warm with a side salad for a complete meal.
To Store: Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or a covered oven at 300°F (150°C) until warm.
To Freeze: Place cooled roll-ups in a single layer on a baking sheet to flash freeze. Once solid, transfer to a freezer-safe bag or container. Reheat from frozen in a covered oven at 350°F (180°C) for 20-25 minutes.