We always have lemons in our pantry. They are an essential citrus fruit for flavoring all our dishes and detoxifying our body. However, if we buy them and store them in the kitchen for a long time, we run the risk of them rotting and having to be thrown away reluctantly. You may not know it, but there are several ways to extend their shelf life and prevent mold from forming. Here are four methods to store lemons for a long time without them rotting or going to waste. Lemon ice cubes In ice cube trays The first method is the ice cube method. This original but really effective trick will prevent your lemons from going to waste and will preserve their freshness for a long time. Take your lemons, grate the peel and squeeze the juice. Put everything in the ice cube trays. All you have to do is put them in the freezer. Once they are well frozen, take them out of the trays, put them in a silicone insulated bag and put them back in the freezer. You can take them out at any time and use them for any occasion. With toothpicks The second method involves using toothpicks. Often we tend to cut the lemon in half and use only one part, while the other half goes back into the fridge. However, the mistake that almost all of us make is to leave that half open. It inevitably loses its freshness and nutritional properties. The smart move: use toothpicks by inserting them between one half of the lemon to catch it. This way it will stay fresh and ready to use for several days! Lemons in water continued on next page

Prepare the Zucchini:
Preheat your oven to 200°C (392°F).
Wash and grate the zucchinis using the large holes of a grater.
Sprinkle a little salt over the grated zucchini, mix, and set aside in a colander to drain excess moisture.
Prepare the Egg Mixture:
In a bowl, beat the 5 eggs.
Add 5 tablespoons of Parmesan cheese.
Add chopped parsley and mix well. There is no need to add extra salt since the Parmesan cheese is salty.
Combine Ingredients:
After letting the zucchini sit for a while, squeeze out the excess liquid.
Add the grated zucchini to the egg mixture and mix well.
Bake the Zucchini Roll:
Take a 30 x 40 cm (12 x 16 inch) baking tray and cover it with parchment paper.
Lightly oil the parchment paper with extra virgin olive oil.
Pour the mixture onto the prepared tray and spread it evenly using a spatula.
Bake in the preheated oven for 25 minutes, or until set and slightly golden.
Cool and Prepare the Filling:
Remove from the oven and let it cool for 15 minutes.
Place a layer of plastic wrap on a flat surface and transfer the baked zucchini layer onto it.
Spread the cream cheese evenly over the zucchini layer.
If using, lay the slices of cooked ham or alternative vegetables/tomatoes evenly over the cream cheese.
Roll and Chill:
Carefully roll up the zucchini layer using the plastic wrap to help keep it tight.
Twist the ends of the plastic wrap to seal the roll tightly.
Place in the refrigerator and let it rest for 2 hours.
Serve:
After chilling, remove the plastic wrap.
Slice the roll into 1-2 cm (1/2 to 1 inch) pieces and arrange them on a serving dish.
Serving Suggestions:

Serve as an appetizer or a light main course.
Pair with a fresh green salad for a complete meal.
Garnish with extra chopped parsley or a drizzle of balsamic glaze.
Cooking Tips:

Ensure the zucchini is well-drained to prevent the roll from being too watery.
Customize the filling with your favorite ingredients such as smoked salmon, roasted vegetables, or different cheeses.
Use a sharp knife to slice the roll cleanly.
Nutritional Benefits:

Zucchini: Low in calories, high in vitamins A and C, and fiber.
Eggs: Provide high-quality protein and essential nutrients.
Cream Cheese: Adds creaminess and a dose of calcium and protein.
Ham: Adds protein and flavor; can be substituted for dietary preferences.
Dietary Information:

Gluten-Free: This recipe is naturally gluten-free.
Vegetarian Option: Replace ham with vegetables or tomatoes for a vegetarian version.
Low-Carb: Suitable for low-carb diets.
Nutritional Facts (per serving):

Calories: 180
Protein: 10g
Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 2g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 130mg
Sodium: 450mg
Storage Tips:

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Not recommended as the texture may change upon thawing.
Why You’ll Love This Recipe:

Healthy and Delicious: Combines fresh vegetables with rich flavors.
Versatile: Can be customized with different fillings to suit various preferences.
Easy to Make: Simple steps make this recipe accessible to everyone.
Conclusion: This Zucchini Roll Stuffed with Ham and Cheese is a fantastic dish that’s both healthy and delicious. Whether served as an appetizer or a light main course, it’s sure to impress your family and friends. Enjoy making and sharing this fresh and flavorful recipe!

Frequently Asked Questions:
1. Can I use a different type of cheese?

Yes, you can use any creamy cheese like ricotta or goat cheese.
2. How do I prevent the zucchini roll from falling apart?

Make sure to drain the zucchini well and roll it tightly using the plastic wrap.
3. Can I add other herbs to the mixture?

Absolutely! Herbs like basil, thyme, or dill can add great flavor.
4. Is there a way to make this dish vegan?

Yes, use vegan cheese and omit the eggs, replacing them with a vegan egg substitute.
5. Can I prepare the roll in advance?

Yes, you can prepare it a day ahead and keep it chilled until ready to serve.
6. What can I use instead of plastic wrap?

You can use a clean kitchen towel or parchment paper to help roll the zucchini layer.
7. How long can the zucchini roll be stored in the refrigerator?

It can be stored for up to 3 days in an airtight container.
8. Can I freeze the zucchini roll?

Freezing is not recommended as it may affect the texture upon thawing.
9. What other fillings can I use?

Smoked salmon, roasted peppers, or sautéed mushrooms are great alternatives.
10. Can I serve the zucchini roll hot?

It is best served chilled, but you can warm it slightly if preferred.