Name: Potato Zucchini Cheese Roll
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Ingredients: 800 g peeled potatoes; 3 eggs; 2 tbsp grated cheese; Salt and pepper to taste; extra grated cheese for sprinkling; 200 g cream cheese; 3 zucchinis; 150 g cooked ham

Method

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Grate the raw potatoes into a bowl.
Add eggs, 2 tbsp grated cheese, salt, and pepper, then mix well.
Spread the mixture evenly onto a baking tray lined with parchment paper and sprinkle extra grated cheese on top.
Bake in a fan oven at 200°C (390°F) for about 25 minutes until lightly golden.
Meanwhile, slice the zucchinis thinly and grill them on a hot grill pan.
Let the potato base cool slightly, flip it over carefully, and spread with cream cheese.
Arrange the grilled zucchinis and cooked ham over the cream cheese.
Roll it up using the parchment paper, let it rest for a few minutes, then slice and serve.

Buon appetito!

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Let the roll rest for 10 minutes before slicing for cleaner cuts.
Serve warm or enjoy cold for picnics and buffets.

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Potato Zucchini Cheese Roll recipe card with ingredients

Potato Zucchini Cheese Roll

Ingredients

Potato Base

Filling

Method

Worth knowing

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