Cheesy Keto Zucchini Wrap with Ham |

Description

This cheesy keto zucchini wrap is one of those quick meals I throw together when I want something filling but still light. It’s simple, a little messy in the best way, and hits the spot every time.

Ingredients

Units Scale

285 g (1 medium zucchini), grated
2 eggs
75 g cheddar cheese, grated
2 dashes salt
Freshly ground black pepper, to taste
90 g bacon bits
2 slices of ham (or any other cold cut meat)
25 g Parmigiano Reggiano Mozzarella cheese, grated

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Instructions

Preheat your oven to 425⁰F (218⁰C) and line a baking tray with baking paper. Lightly grease it, as this will help with rolling later.
Grate the 285 g zucchini, sprinkle with salt, and let it sit for a couple of minutes.
Then, squeeze out as much liquid as you can using a clean cloth or even a paper towel.
In a bowl, mix the drained zucchini with 2 eggs, 75 g cheddar cheese, freshly ground black pepper, and 90 g bacon bits. Stir until everything’s well combined.
Spread the mixture evenly onto the lined tray. Try not to go too thin, or it’ll tear.
Bake at 425⁰F (218⁰C) for 15 minutes, then turn the baking tray around and continue for another 5 minutes until set and lightly browned around the edges.
Take it out of the oven. Let it cool just enough to handle, but NOT COLD, and layer it with 2 slices of ham (more depending on size) and sprinkle with 25 g (you can also add more here, if you like it as much as I do) of grated Parmigiano Reggiano Mozzarella cheese.
Roll it up like a Swiss roll/Jelly roll and return it to the switched-off oven for another 5 minutes, just until the mozzarella cheese melts nicely.
Cut into 3 and munch away. Don’t blame me if you go for a second helping.