The zucchini rolls with sausage are a tasty and complete main course, ideal for those who want to bring a delicious and at the same time simple recipe to the table. In this version, grilled zucchini are filled with a rich filling of crumbled sausage and smoked scamorza, then rolled and cooked directly in the tomato sauce, which makes them soft, juicy, and full of flavor.
These stuffed zucchini rolls are a perfect solution for using zucchini creatively and originally. If you’re looking for ideas to cook zucchini, this is one of the most appreciated: zucchini stuffed with scamorza and sausage are enveloping and tasty, with a melty texture thanks to the cheese and a full flavor due to the slow cooking in the sauce. The result is reminiscent of baked zucchini with sausage and cheese, but with an extra touch given by the tomato, which perfectly binds all the ingredients.
Perfect as a main course with zucchini and sausage, these zucchini and cheese rolls are also great to serve as a main dish or rustic appetizer. The recipe with zucchini and smoked scamorza cooked in tomato is versatile, can be prepared in advance and reheated when needed, and is perfect for a Sunday lunch or dinner with friends. A simple yet impressive preparation, also suitable for those with little cooking experience.
- Difficulty: Very Easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Zucchini and Sausage Rolls
- 1.1 lbs zucchini (3 medium zucchinis)
- 10.5 oz sausage (pork)
- 5.3 oz smoked scamorza
- 14.1 oz tomato passata (or rustic pulp)
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- to taste pepper
- to taste basil
- to taste grated parmesan
Tools for Zucchini and Sausage Rolls
- 1 Knife
- 1 Mandoline
- 1 Cast Iron Grill Pan
- 1 Saucepan
Steps
Today we’re preparing zucchini rolls with sausage, scamorza, and tomato, so: wash the zucchinis, remove the ends and
slice them lengthwise into thin slices (about 1/8 inch), using a mandoline or a sharp knife.
Grill the slices on a hot griddle or in a non-stick pan for 4 minutes per side until they are soft but still firm. Set aside.
heat the extra virgin olive oil with a garlic clove.
After 1-2 minutes, add the tomato passata, a pinch of salt, pepper, and let it season for 5-6 minutes over medium-low heat.
In the meantime, place some sausage and
a cube of scamorza on the grilled zucchini slice and
gently roll up to form the rolls.
Gently place the rolls in the tomato sauce, side by side, so that they are partially submerged.
Let the rolls cook for 10 minutes with a lid on.
Turn the rolls,
add the basil leaves,
sprinkle with grated parmesan, and cook over low heat for 5-10 minutes. The sauce should simmer slightly.
At the end of cooking, let it cool slightly before serving, so the flavors settle and the scamorza remains melty.
The zucchini rolls with sausage and scamorza can be stored in the refrigerator, in an airtight container, for 2 days. They can be reheated in a pan over low heat with a splash of water or in the microwave. Freezing is not recommended, as the zucchini may lose their texture.
FAQ
Can I use another cheese instead of scamorza?
Yes, you can replace it with smoked provolone, brick mozzarella, or a melty cheese of your choice.
Can the zucchini be cooked in the oven instead of grilling them?
You can bake them briefly in a static oven at 392°F for 5-6 minutes, but the best result is achieved by grilling them to maintain firmness and flavor.
Should the sausage be cooked first?
No, in this recipe the sausage is used raw inside the rolls. It will cook slowly in the sauce during pan cooking.
Can I prepare the rolls in advance?
Yes, you can assemble them in advance and store them in the fridge already arranged in the pan. When ready to serve, add the sauce and cook.
