This rolled courgette frittata is one of those dishes that looks far more impressive than it actually is to make. Light, savoury, and rolled with melting Asiago and speck, it works beautifully as an antipasto, a light lunch, or a stand-out addition to a summer buffet table. Serve it cold in neat slices, or warm it through for an oozing, molten centre — either way, it disappears fast.
Serves: 4
Prep time: 25 minutes (plus 1 hour chilling)
Cook time: 20 minutes
Difficulty: Easy
Ingredients
3 medium courgettes
4 large eggs
50g Parmigiano Reggiano, grated
150g Asiago DOP, sliced or cubed (fresh Asiago works best)
100g speck or cooked ham, sliced
Extra virgin olive oil
Salt and black pepper to taste
Method
Step 1 — Prepare the courgettes
Wash and trim the courgettes, then coarsely grate them using a box grater. Gently squeeze out the excess water by hand — this step matters, as too much liquid will stop the base from setting properly.
Step 2 — Make the batter
In a large bowl, beat the eggs with the Parmigiano Reggiano, a pinch of salt, and a generous grind of black pepper. Add the grated courgettes and mix well to combine.
Step 3 — Bake the base
Line a rectangular baking tray with baking parchment and brush lightly with olive oil. Pour in the courgette and egg mixture, spreading it out evenly. Bake in a preheated oven at 180°C (fan 160°C) for 15–20 minutes, until golden and just set.
Step 4 — Fill and roll
Remove from the oven and, using the parchment paper to help you, roll the warm base up loosely to encourage it to hold its shape, then carefully unroll it again. Lay the slices of speck (or ham) evenly across the surface, followed by the Asiago.
Step 5 — Roll and chill
Roll the frittata up tightly into a neat log, using the parchment paper to guide and support it. Wrap well and refrigerate for 1 hour. This allows the roll to firm up and the Asiago to soften slightly into the layers.
Step 6 — Serve
Unwrap and slice into rounds. Serve cold as part of an antipasto spread or warm the slices through in the oven at 180°C for 5 minutes for a soft, melting centre.
Tips and notes
Squeezing the water out of the courgettes properly is the most important step — skip it, and the base will be soggy and difficult to roll.
Rolling the base while it is still warm (even before filling) helps it hold its shape and prevents cracking later.
This dish is equally good made ahead — in fact, the flavour improves after a few hours in the fridge, making it an excellent option for entertaining.
For a vegetarian version, simply omit the speck and add a few torn basil leaves or some sun-dried tomatoes instead.
Shop the recipe
A dish like this relies on good-quality core ingredients. Our shop stocks authentic Asiago DOP, alongside a selection of Speck and Italian cured meats, plus Parmigiano Reggiano aged to perfection — everything you need to bring genuine Italian flavour to your table.
Buon Appetito!
