Zucchini rolls are a tasty and light appetizer: thin slices of zucchini wrap a flavorful filling that combines the tastes of Italy. Perfect both cold and light, or baked for a more indulgent version.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 zucchini
- 4 oz mozzarella
- 3.5 oz speck
- 1 tbsp breadcrumbs
- 1 drizzle extra virgin olive oil
Preparation
To prepare the zucchini rolls, start by cutting the small zucchinis lengthwise into thin slices, about 1/4 inch. Heat a non-stick pan over high heat and place the zucchini slices, letting them wilt for about a minute on each side: they should not cook, just eliminate some excess water.
Arrange them on a plate to cool, placing them next to each other. Meanwhile, cut the speck in half lengthwise and the mozzarella into not too thick slices.
When the zucchinis are cold, place a slice of speck and mozzarella on each, then roll up to form a roll. Secure with a toothpick and continue until all the ingredients are used.
Your zucchini rolls are ready to be served!For a more indulgent version, you can bake the rolls. Place them on a baking sheet lined with parchment paper, sprinkle with a bit of breadcrumbs, add a drizzle of EVOO, and bake in a preheated static oven at 390°F for about 10 minutes. The mozzarella will slightly melt and the speck will become crispy. Let cool for a couple of minutes before serving.
Tips and Storage
Speck is already flavorful, so avoid adding more salt. For the cold version, you can substitute it with prosciutto or bresaola, while for the baked version, cooked ham is also suitable.
