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PULPO A LA GALLEGA RECIPE

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Zucchini roll ups are a simple and flavorful recipe, perfect when you want something light but still satisfying. Made with everyday ingredients like zucchini, eggs and cheese, bakes into a soft base with a creamy filling that brings everything together in a balanced and comforting way, with a good amount of protein.

Easy to make and versatile, it can be served as a light main dish for lunch or dinner, paired with a fresh arugula salad for a complete and balanced meal, yielding about 4 servings. Sliced into smaller pieces, it also works well as an appetizer or for sharing. Key steps of the recipe are supported by short videos showing textures and techniques, and you’ll find the full video recipe at the end of the page.

RECIPE DETAILS

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 4

Difficulty: ⭐☆ ☆ (Easy)
Special Diets: Gluten-Free, Lactose-Free
Meal Type: Lunch, Dinner, Snack
The quantities can be easily doubled or halved

Estimated nutritional values per serving: 210 kcal · 6 g carbohydrates · 14 g protein · 15 g fat

INGREDIENTS PULPO A LA GALLEGA

For the rolls:

4 zucchini (about 3.5 oz or 100 g)
3 eggs
2 fresh scallions onions (about 3.5 oz or 100 g)
Salt and peper, to taste (optional)

For the filling:

3.5 oz (100 g) goat ricotta
6 sun-dried tomatoes in oil
3.5 oz (100 g) cooked ham
1 tablespoon rice flour (or potato starch)
grated 1/2 lemon zest

HOW TO MAKE IT STEP BY STEP

1. Prepare the zucchini

Wash the zucchini, trim the ends and grate them using a coarse grater
Transfer to a bowl and set aside
There’s no need to squeeze out the moisture, as it will cook off in the oven

2. Make the mixture

In a large bowl, combine the grated zucchini, eggs and grated cheese
Mix until well combined
Add 1 tablespoon of rice flour to help stabilize the mixture
Season with salt and a little black pepper to enhance the flavor (optional)

3. Shape the base

Line a baking sheet with parchment paper
Spread the mixture evenly over the surface
Use a spatula to create a thin, even layer, about ½ cm thick

4. Bake

Bake in a preheated oven at 350°F (180°C) for about 25 minutes, or until set and lightly golden
The surface should feel firm and dry
Let the baked base cool for about 10 minutes

5. Prepare the filling

Combine the ricotta and drained sun-dried tomatoes
Blend until smooth and creamy
Add a little lemon zest for extra freshness

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6. Assemble

Spread the ricotta mixture evenly over the surface
Add the ham in an even layer

7. Roll

Carefully roll the base into a log, you can use the parchment paper to help
Roll gently but firmly to keep it compact without breaking

8. Slice and serve

Slice into roll ups
Serve with fresh arugula on the side
Finish with a light drizzle of olive oil for extra flavor

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Watch the prep

To get a base that is easy to roll and holds its shape, spread the mixture into a thin, even layer, about ½ cm thick. This allows it to cook evenly and helps excess moisture evaporate naturally in the oven, preventing a soft or fragile texture.

Baking is key: the surface should feel set and lightly golden before removing it from the oven. If needed, bake a few extra minutes depending on your oven. Let the base cool slightly before adding the filling, so it becomes more flexible and easier to roll without breaking.

For the best result, avoid overfilling and spread the filling evenly across the surface. Roll it gently but firmly to create clean, compact slices. Serve with a fresh side like arugula or a simple green salad to turn it into a balanced, light yet satisfying meal.

Zucchini roll ups are easy to customize, starting with the filling. Along with the ricotta and sun-dried tomato version, you can try a vegetarian option with fresh cheeses, grilled vegetables or simple legume-based spreads. For a more savory twist, ingredients like smoked salmon, ham or olives can be added, keeping a good balance between creaminess and flavor.

This recipe is naturally gluten free and fits perfectly into a balanced, everyday way of cooking. You can find more ideas like this in our gluten free recipe collection, with a variety of simple and flavorful dishes designed for everyday meals without compromising on taste.

For a lighter version, replace the ham with vegetables like grilled zucchini, spinach or roasted peppers, or use a strained Greek yogurt-based filling. If you want a more protein-rich option, you can add extra cheese or include another protein of your choice, adjusting the filling to suit your taste and the occasion.

TIPS FOR PERFECT RESULTS

RECIPE VARIATIONS

FAQs ABOUT PULPO A LA GALLEGA

Do you need to squeeze the zucchini before baking?

No, you can still get great results without squeezing the zucchini. If the mixture is spread into a thin, even layer and baked long enough, the excess moisture will naturally evaporate in the oven, creating a base that is firm and easy to roll.

Can zucchini roll ups be made ahead of time?

Yes, zucchini roll ups can be made ahead and stored in the refrigerator for up to 2 days. For best results, keep them whole and slice just before serving to maintain their texture and appearance.

Are zucchini roll ups a complete meal?

They can be. Thanks to the combination of eggs, cheese and zucchini, they are light but satisfying and provide a good balance of nutrients. Served with a simple side like fresh arugula or a green salad, they make a complete and well-balanced meal.