The zucchini and robiola rolls are a simple, fresh, and tasty dish, perfect for those looking for a light and flavorful appetizer. The recipe is simple and quick, you only need a few ingredients and a few minutes of your time to make a dish suitable for the whole family.
The zucchini are extremely versatile, thanks to their delicate flavor they lend themselves to the preparation of many recipes, from the simplest to the most complex; if you love appetizers, don’t miss the quick zucchini fritters and the stuffed zucchini with speck and scamorza, if you prefer first courses I recommend the pasta with zucchini and speck or a simple risotto with zucchini and bacon.
Today I give you a quick and fresh recipe perfect for summer; you just need to slice the zucchini thinly, grill them, and fill them with a tasty stuffing of robiola, extra virgin olive oil, and aromatic herbs. The contrast between the slightly crunchy texture of the zucchini and the creaminess of the filling is very pleasant, and the citrus note of the lemon zest further refreshes it.
It is a dish that usually appeals to everyone and can be customized to taste, serve it as an appetizer or a light main course, or include it in your summer buffet.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
- Energy 151.46 (Kcal)
- Carbohydrates 3.01 (g) of which sugars 2.45 (g)
- Proteins 7.53 (g)
- Fat 12.57 (g) of which saturated 0.50 (g)of which unsaturated 0.08 (g)
- Fibers 0.75 (g)
- Sodium 134.61 (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
- 4 dark zucchini (medium, about 5.3 oz each)
- 7 oz robiola
- 2 tbsps extra virgin olive oil
- 6 leaves basil
- to taste chives
- 1 tsp lemon zest (grated)
- to taste salt
- to taste pepper
Tools
- 1 Mandoline
- 1 Grill pan
- 1 Grater
- 1 Cutting board
- 1 Small bowl
Procedure
Wash and dry the zucchini, trim both ends and slice them thinly (about 1/8 inch) with a mandoline or a sharp knife.
Heat the grill pan and grill the zucchini on both sides without adding oil or salt.
Let them cool and lightly salt them.
Wash the aromatic herbs and dry them by patting with paper towels.
In a small bowl, mix the robiola with the extra virgin olive oil, add the finely chopped aromatic herbs and lemon zest, and mix the mixture well. Taste and adjust the salt and pepper if needed.
Place the grilled zucchini slices on a cutting board, spread them with the herbed robiola cream and roll them up.
The zucchini and robiola rolls are ready, place them on a plate and keep them in the fridge until serving time.
Advice
Storage
You can store zucchini and robiola rolls in the refrigerator for 2 days well covered.
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