Low Carb Baked Stuffed Zucchini Egg Roll
Prep time
Cook time
Total time
A wonderful mix of golden butter, eggs, parmigiano, chives, Mortadella and Asiago make this simple zucchini egg roll a must try for everyone who loves eggs.
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
  • 8 Large Eggs
  • ½ cup fresh grated parmigiano regianno cheese
  • 1 small green zucchini grated
  • ½ cup chopped fresh chives
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons whipping cream 35%
  • 6-8 slices deli meat
  • layer with your favourite grated or sliced cheese ideally one that melts well Asiago, mozzarella, fontina, etc.
  • 1 tablespoon melted butter for brushing on top
  1. Line a 9x13 baking pan or similar size with parchment paper that overhangs the edges so you can pull it out when baked.
  2. In a bowl crack your eggs and then add the chives, parmigiano cheese, salt, pepper, zucchini, whipping cream and mix.
  3. Add this mixture to the baking pan and bake at 300 degrees until golden or it springs back about 15-20 minutes.
  4. Remove from oven and let cool for 5-10 minutes so it's easier to work with.
  5. Add your cheese and meats and then roll it slowly with or without the parchment paper. If you keep the roll inside the parchment paper you can stick it back in the oven as is without the added butter on top. I like to brush mine with butter and lay it flat back in the pan and bake until the cheese melts about 10-15 minutes.
  6. Take out from the oven and let cool 5 minutes. If your zucchini roll is in the parchment remove the paper then slice into 4 large pieces or 8 smaller slices.
  7. Serve with your favourite salad or side-dishes.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2017/07/30/low-carb-baked-stuffed-zucchini-egg-roll/