Baked zucchini rolls with provola and speck, a vegetable-based main course that is tasty and a very quick appetizer to prepare for spring and summer. I love zucchini and they are always in my fridge; my children, however, don’t tolerate them, so I always try to cook zucchini with tasty and quick recipes that can win them over, such as these baked zucchini rolls, the zucchini rolls with robiola and speck, or those with robiola and salmon, which are served cold.
For my zucchini rolls I decided to use speck, whose strong flavor pairs well with the delicate taste of zucchini, and I added slices of provola. I finished everything with a sprinkle of breadcrumbs and Parmesan and then gratinated them in the oven. The zucchini, before being filled, are cooked in the oven for a few minutes so they reach the right tenderness.
Do you have leftover zucchini in the fridge or are you simply looking for tasty ideas to cook them? Follow me in the kitchen and we’ll prepare these baked zucchini rolls with provola and speck, or you can prepare baked zucchini stuffed with potatoes and smoked scamorza or quick zucchini lasagna with ham and mozzarella.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 zucchini
- 3 oz speck
- 3 oz provola
- 1 tablespoon breadcrumbs
- 4 tbsp grated cheese (grated, such as Grana Padano or Parmesan (about 1/4 cup / 20 g))
- as needed extra virgin olive oil
- as needed water
- to taste black pepper
- 1 pinch salt
Tools
- 1 Baking sheet
- Oven
- 1 Brush
- 1 Baking dish
Steps
Rinse the zucchini and trim the ends, then slice them into pieces about 3/16 in thick and arrange them on a baking sheet lined with parchment paper.
Prepare a mixture of water and olive oil, whisking them together with a fork for a few seconds. Brush the zucchini with the mixture, sprinkle with black pepper and add a pinch of salt.
Bake in a convection oven for 10 minutes at 356°F. Remove from the oven and sprinkle with grated Parmesan and breadcrumbs.
Place a slice of speck and a strip of provola on each zucchini slice. Roll up and form a little spiral. Grease a small baking dish with olive oil and sprinkle with breadcrumbs.
Arrange the zucchini rolls neatly, sprinkle with more breadcrumbs and bake again for 10 minutes in a hot oven at 356°F.
Once they have a nice crispy gratin, remove from the oven and serve while still warm. Our gooey rolls are ready. They are also good at room temperature and can be stored in the refrigerator, well sealed in an airtight container, for up to 2 days. Reheat before serving.
If you liked this recipe, also check out:
– Baked potatoes and zucchini gratin;
– Grilled zucchini marinated with oil, lemon and mint;
– Zucchini marinated with lemon and mint;
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