• BEFORE YOU START: Preheat your oven to 180°C (350°F) and heat a grill pan over medium-high heat.

Prepare the Zucchini

• Wash and dry the zucchini, then trim off the ends. Next, slice them lengthwise into very thin strips using a sharp knife or mandoline. Drizzle with a little olive oil and sprinkle with a pinch of salt.
• Grill the zucchini slices on the hot pan for about 1 minute per side, until they are tender and slightly charred. Finally set them aside to cool on a plate.

Cook the Frittata

• Crack the eggs into a large mixing bowl. Add the grated Parmigiano Reggiano, chopped parsley, a pinch of salt, and some black pepper. Whisk everything together with a hand whisk until well combined.
• Line a rectangular baking dish (about 13x9 inches / 35x25 cm) with parchment paper. Pour in the egg mixture and spread it evenly.
• Bake in the preheated oven at 180°C (350°F) for about 20 minutes, or until the frittata is fully cooked and set. Finally, remove the baked frittata from the oven.

Make the Frittata Roll

• Flip it out gently onto a clean work surface or another sheet of parchment paper. Let it cool to room temperature before filling.
• Next, spread the Robiola cheese evenly over the surface of the frittata using a spatula. Finally, arrange the grilled zucchini slices on top.
• Add a layer of cooked ham. Carefully roll the frittata up from the shorter side, keeping it as tight as possible without squeezing the filling out. Take your time and roll gently to prevent tearing.
• Wrap the rolled frittata tightly in plastic wrap. Refrigerate for at least 2 hours. This resting time helps the roll set, making it easier to slice cleanly. Remove the roll from the fridge and unwrap it. Use a sharp knife to cut it into slices.
• Serve chilled or at room temperature as an appetizer, lunch, or light dinner.