The zucchini rolls with a hint of pesto can be grilled on the barbecue or in the oven using the grill function. I will indicate both cooking methods.
These rolls won’t have oil except for the one in the pesto.
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- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 408.03 (Kcal)
- Carbohydrates 41.80 (g) of which sugars 3.60 (g)
- Proteins 20.03 (g)
- Fat 18.38 (g) of which saturated 6.10 (g)of which unsaturated 1.86 (g)
- Fibers 4.58 (g)
- Sodium 2,288.59 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 1 zucchini (about 10 oz)
- 1 cup breadcrumbs (see recipe, click)
- 1/4 cup Genovese pesto (click on my recipe)
- 2 oz pecorino (fresh and soft)
- to taste salt
- to taste pepper
- to taste dried oregano
- to taste mint (fresh)
Zucchini Rolls with a Hint of Pesto
Tools
What we need to make the
- 1 Knife
- 1 Chopping board
- 1 Baking sheet large
- 1 Baking sheet small
Steps
Let’s go to the kitchen
Wash the zucchini and remove the ends, with the help of a mandolin
slice them as thinly as possible. Spread the slices on a surface, and season with salt, pepper, and oregano.
Now proceed with cooking the slices. In the oven, preheat the oven to 390°F using the grill function, place the zucchini slices on a baking sheet with parchment paper, and cook for 3 minutes per side
On the grill, which must be very hot, place the slices and cook until grill lines appear, turning them only once.
Prepare the Sicilian-style seasoned breadcrumbs, following my recipe, click here.
Moisten the breadcrumbs with the pesto, and mix until it has the consistency of a meatball. If it seems dry, add water.
Cut the fresh pecorino into pieces as many as there are slices.
Place a mound of filling and a cube of cheese on each slice,
then roll and thread each roll onto wooden skewers.
Place the skewers in a baking sheet, and bake in the oven at 355°F for 5 minutes.
At the end of cooking, let them cool slightly and season with oregano and fresh mint.Here are the Zucchini Rolls with a Hint of Pesto ready
Storage
Zucchini Rolls with a Hint of Pesto can be stored for 3 days in the fridge, and 3 months in the freezer
FAQ (Frequently Asked Questions)
Zucchini Rolls with a Hint of Pesto
Can I use another vegetable?
Yes, you can use eggplant cooked as indicated in the recipe for zucchini
Can I add something else to the filling?
Yes, pieces of cooked ham would be nice.
Can I fry the zucchini instead of grilling them?
Yes, but you need to let them drain, and the slices need to be slightly thicker, or they will break while wrapping.
Can I do the last step in the microwave?
Yes, the same time indicated for the conventional oven
