Zucchini rolls are tasty, with a gooey center, rich and full of flavor. Easy to prepare, they are always enjoyed by everyone and offer a different way to consume vegetables. The inside is made of mashed potatoes enriched with cooked ham and cheese, all topped with plenty of grated Parmesan cheese.

They are liked by both adults and children and are ideal to serve as an appetizer or a side dish.

Zucchini is a very versatile seasonal vegetable in the kitchen. They are rich in minerals, very digestible, and suitable for any type of diet due to their low-calorie content. They are also great for combating the early fatigue of the heat.

I adore them and cook them both raw, the more tender ones, and cooked in every form. If you also like them very much, I also recommend

Difficulty: Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for making zucchini rolls

3 zucchini
5 boiled potatoes
2.5 oz cooked ham
2 eggs
1 cup grated Parmesan
3.5 oz fontal cheese
to taste salt
to taste extra virgin olive oil
to taste bread crumbs

Tools

1 Bowl
1 Potato Masher
1 Mandoline
1 Baking Dish
1 Fork
1 Chopper
1 Cutting Board
2 Bowls

Steps for making zucchini rolls

To prepare the delicious and appetizing zucchini rolls, start by cleaning the zucchini and chopping the cooked ham with an electric chopper and finally cut the fontal into pieces about 3/4 inch x 1/2 inch.

Then take a mandoline and slice them thinly about 1/16 inch. lengthwise, as shown in the picture.
Next, in a large bowl, mash the boiled potatoes at room temperature using a potato masher.
Then add salt, one egg, the grated Parmesan, and finally the chopped cooked ham.
At this point, mix the ingredients well and set aside. Meanwhile, place the sliced zucchinis individually on a cutting board. Then take a spoonful of filling, form a ball with your hands, and insert a small piece of fontal cheese in the center. Close the ball well so that the cheese remains inside without spilling out. Then place it on the widest part of the zucchini
and roll it up to create a roll.
Next, take two bowls. In one, place the remaining egg with a bit of salt and beat it with a fork, while in the other bowl, add the bread crumbs. Once the roll is made, coat it first in the egg and then in the bread crumbs.
Finally, grease a baking tray, and place our rolls snugly together so they remain firmly attached. Finally, sprinkle them with the remaining grated Parmesan and a drizzle of extra virgin olive oil. Finish by baking them for about 30 minutes at 356°F (180°C) in a static oven or in an air fryer for the first 5 minutes at 356°F (180°C) and the last 5 minutes at 392°F (200°C). Once cooked, serve them hot to enjoy the gooey cheese center… enjoy!