Grate the zucchini and squeeze out the excess water using a colander. While that's draining, beat the eggs in a bowl, add salt, ground black pepper, nutmeg, and Parmesan cheese, then mix in the zucchini.

Line a baking dish with parchment paper and pour in the mixture, spreading it out evenly but not too thin. Bake in a preheated oven at 350°F (180°C) for 10–15 minutes. Remove from the oven, let it cool slightly, and add the filling.

Using the parchment paper to help, roll up the zucchini mixture to form a log. Chill in the refrigerator for a couple of hours to help it set.

Spread some tomato sauce on top and sprinkle with shredded cheese. Bake for another 5–10 minutes until the cheese is melted.

It's ready to serve—this is really delicious!