Vegetable Flatbread Roll-Ups with Ham, Cream Cheese & Arugula

Ingredients

Tick the ingredients as you go

Vegetable sheets

• 1 medium zucchini, about 200 g before trimming
• 1 medium yellow summer squash, about 200 g before trimming
• 1 medium carrot, about 100 g, peeled
• 2 large eggs
• 1/2 cup shredded cheese, about 55 g; low-moisture mozzarella or mild cheddar
• 2 tbsp fresh dill, finely chopped
• 1/4 tsp fine salt, plus more to taste
• 1/4 tsp black pepper

Filling

• 120 g cream cheese, softened enough to spread
• 12 thin slices cooked ham, 6 slices per sheet; about 150–180 g total
• 40 g fresh arugula, washed and thoroughly dried

Instructions

1. 1

   Heat the oven and prepare the tray

   Heat the oven to 200°C / 400°F (180°C fan). Line a large dark metal baking tray with nonstick brown parchment. Plan for two separate rectangles about 20 × 25 cm each; use two trays if needed.

2. 2

   Grate and squeeze the vegetables

   Coarsely grate the zucchini, yellow squash and carrot. Wrap in a clean kitchen towel and squeeze firmly over the sink in batches until very little liquid comes out. Fluff the drained shreds into a white ceramic bowl.

3. 3

   Mix the vegetable batter

   Add the 2 eggs, 1/2 cup shredded cheese, dill, salt and pepper. Mix thoroughly with a stainless-steel fork so the egg coats every shred. The mixture should hold together without a pool of liquid.

   
4. 4

   Spread two thin rectangles

   Divide the mixture equally between two rectangles on the parchment. Press into even sheets about 4–5 mm thick, closing any holes. Keep the edges as thick as the center so they do not burn.

6. 5

   Bake until set and golden

   Bake for about 20–25 minutes, rotating the tray if needed, until the centers are set, the undersides release from the parchment and the edges are lightly browned. If the center is wet, bake a few minutes longer. Let cool for 5–10 minutes until warm and flexible.

   
7. 6

   Add the cream cheese, ham and arugula

   Carefully peel a sheet from the parchment onto a dark wooden cutting board. Spread half the cream cheese evenly, leaving about 1 cm clear at the far edge. Add 6 thin ham slices and half the dry arugula. Repeat with the other sheet.

   
8. 7

   Roll both sheets tightly

   Starting at a short edge, roll each filled sheet into a compact log. Use gentle, even pressure and keep the filling tucked inside; do not crush the sheet. Set seam-side down. If the sheet cracks, let it soften briefly under its own residual warmth before continuing.

9. 8

   Slice and serve

   Arrange both rolls on a speckled light-grey plate. Cut one diagonally with a sharp knife, wiping the blade between cuts. Serve the halves with the spiral facing outward, alongside the second complete roll.