Description
This Low-Carb Baked Vegetable Wrap features a golden, crispy base made from grated potatoes, carrots, and zucchini mixed with eggs and mozzarella, baked until perfectly set. Topped with creamy garlic-infused cream cheese, sliced ham, and fresh baby spinach, then rolled into a satisfying bundle that’s perfect for lunch, light dinners, or party appetizers.
Ingredients
Scale
- 2 medium potatoes, grated and squeezed dry
- 2 medium carrots, grated and squeezed dry
- 1 zucchini, grated and squeezed dry
- 3 eggs, room temperature
- 150 g grated mozzarella, adds structure and flavor
- 1 teaspoon curry powder, for warm, aromatic notes
- 1 teaspoon Italian herbs, dried or fresh
- 1 teaspoon garlic powder
- chili flakes to taste, optional, for heat
- salt and pepper to taste
- 4 tablespoons cream cheese, softened
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 150 g cooked ham, sliced thin
- 1 handful baby spinach, fresh or lightly wilted
Instructions
- Prepare the Vegetables: Grate the potatoes, carrots, and zucchini using a box grater or food processor. Transfer the grated vegetables to a clean kitchen towel and squeeze out as much moisture as possible, working in batches until the towel no longer releases liquid.
- Mix the Base: In a large mixing bowl, combine the squeezed vegetables with the grated mozzarella, eggs, curry powder, Italian herbs, garlic powder, chili flakes, salt, and pepper. Stir until fully combined and uniform in color.
- Bake the Vegetable Layer: Line a standard baking tray with parchment paper. Spread the vegetable mixture evenly across the tray, pressing it down gently with a spatula to form a flat, even layer about 1/4-inch thick. Bake in a preheated oven at 200°C (392°F) for about 25 minutes, or until the surface is golden brown and the base feels firm to the touch.
- Make the Cream Cheese Mixture: In a small bowl, combine the softened cream cheese with the minced garlic and chopped fresh parsley. Stir until smooth and well combined, then set aside until ready to assemble.
- Cool and Spread: Allow the baked vegetable layer to cool for 2 to 3 minutes. Spread the cream cheese mixture evenly over the entire surface, leaving about 1/2 inch along the edges to prevent spillage during rolling.
- Layer the Fillings: Arrange the sliced ham evenly over the cream cheese layer, then distribute the fresh baby spinach on top.
- Roll Carefully: Starting from one long edge, carefully roll the vegetable sheet into a tight cylinder. Roll slowly and gently to keep the filling intact, using the parchment paper to help guide the roll if needed.
- Slice and Serve: Using a sharp knife, slice the roll into individual wraps about 1 to 1.5 inches thick. Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes