The pan-fried zucchini rolls are a delicious dish that is made without any frying.
Excellent as an appetizer, side dish, or even as a quick main course.
To the roasted and crispy outer shell, a very tasty and stringy filling is added.
They can be prepared in advance because they are delicious hot, at room temperature, and even cold from the fridge!
Prepared for a buffet, they will be perfect, but beware they will disappear quickly… so better prepare plenty!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 414.30 (Kcal)
- Carbohydrates 21.69 (g) of which sugars 1.55 (g)
- Proteins 14.42 (g)
- Fat 31.66 (g) of which saturated 7.61 (g)of which unsaturated 3.27 (g)
- Fibers 2.36 (g)
- Sodium 578.19 (mg)
Indicative values for a portion of 150 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
- 2 zucchini
- 3/4 cup g breadcrumbs
- 1/4 cup g grated Grana Padano
- 2 oz g cooked ham
- 1 oz g emmentaler
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife for vegetables
- 1 Pan non-stick or cast iron
- Toothpicks
Steps
To prepare the pan-fried zucchini rolls, start by washing and trimming the zucchini.
Also remove the central peel strip along the entire surface of the zucchini, then cut into slices that are not too thin and are as long as the entire length of the zucchini.
Pat them dry with a towel.
Place a non-stick grill pan on the heat to warm it up, and when very hot, grill the zucchini slices.
If preferred, due to the delicacy of the zucchini flesh and especially if your pans have lost some non-stickiness, place a sheet of parchment paper between these and the slices.
It’s advisable to replace the paper if any burns appear.
After this operation, season the breadcrumbs with grated Grana and fine salt.
Optionally, you can also add finely chopped parsley.
Cut the cheese into thin slices and break the cooked ham into pieces.
Dip the zucchini slices in olive oil (or seed oil if preferred) on both sides and then coat them with breadcrumbs on all sides.
Stuff one end of the grilled slice with cheese and ham to taste, but do not overdo it to avoid the cheese spilling out during cooking.
Starting from the filling, roll up the slice onto itself and secure the end with some toothpicks, so the roll is well closed.
At this point, roll the obtained rolls in the seasoned breadcrumbs, pressing a handful of this into each end.
When we are finished, heat a non-stick pan preferably with a lid.
Place the rolls in the pan and cook over low heat, covering with a lid only for the first 3/4 minutes from the start of cooking.
This is to ensure the heat penetrates easily to the center of our preparations.
Then remove the lid and turn the rolls when the side in contact with the pan is golden.
When we have achieved uniform browning, turn off.
The pan-fried zucchini rolls are ready.
Before serving, carefully remove all the toothpicks.
Serve either hot or at room temperature.
Storage
In the fridge, well closed in an airtight container, for about a couple of days.
In the fridge, well closed in an airtight container, for about a couple of days.
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