In our summer garden, zucchinis are never missing, and so creativity is also sparked to consume them in different and never boring ways. The recipe I propose here is for the Stuffed Zucchini Roll. A truly tasty dish that should be eaten cold and is therefore ideal for hot days. A light base of grilled zucchinis, accompanied by delicious slices of cooked ham, fresh spreadable cheese, sun-dried tomatoes in oil, and arugula. A real treat for the palate.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: Summer
- Energy 105.47 (Kcal)
- Carbohydrates 4.08 (g) of which sugars 0.18 (g)
- Proteins 6.07 (g)
- Fat 7.93 (g) of which saturated 0.58 (g)of which unsaturated 1.17 (g)
- Fibers 1.27 (g)
- Sodium 202.21 (mg)
Indicative values for a portion of 100 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
- 1.5 lbs zucchinis
- 5 oz fresh spreadable cheese
- 1 tbsp milk
- 3 slices cooked ham
- 4 sun-dried tomatoes in oil
- Some leaves arugula
- extra virgin olive oil
- salt
Tools
- Griddle
- Parchment Paper
Steps
To prepare the stuffed zucchini roll, start by washing the zucchinis, then remove the stem and the other end, and proceed by cutting the zucchinis into thin slices about 1/5 inch thick. If you have a mandoline, use it to make your work easier, otherwise, you can easily cut the slices with a knife just as I did.
Now take a griddle, smooth or grooved both work fine, and lightly coat it with olive oil. Put it on high heat and let it warm up for a few moments before placing the zucchini slices to cook. Then grill them on both sides and transfer the zucchinis to a plate. Season with a light pinch of salt. Take a piece of parchment paper and place it on a work surface. Arrange the grilled zucchini slices evenly to create the base of the roll. Take some spreadable cheese (I used Philadelphia) and put it in a bowl along with a tablespoon of milk and mix well with a spoon. If needed, add another tablespoon of milk. It should become a spreadable cream.Now spread the cheese cream over the zucchini base, and season with the slices of ham, chopped sun-dried tomatoes in oil, and arugula leaves. Now, with the help of the parchment paper, gently start rolling everything up. Once you have obtained the zucchini roll, close it like a candy with the parchment paper and let it rest in the fridge for at least an hour. Before serving, cut it into slices with a sharp knife.
Tips and Storage
An alternative idea for the filling is to use chicken slices or bresaola.
The zucchini roll can be stored in the refrigerator for 24 hours.
It should NOT be frozen.
