Zucchini rolls with potatoes and provola, a simple and tasty side dish.
Zucchini, like eggplant, are always present in our recipes at this time of year. They pair perfectly with many ingredients and allow us to use our creativity to create delicious dishes. This time I wanted to prepare rolls with the addition of potatoes, provola, and breadcrumbs; they are excellent whether eaten cold or hot, and they easily match any main course.
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- 2 zucchini
- 2 potatoes
- 1.76 oz smoked provola
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- 1 Peeler
- 1 Potato Masher
- 1 Pot
- 1 Baking Dish
Steps for Zucchini Rolls with Potatoes and Provola
To prepare these delicious rolls, start by washing the zucchini well, drying them, and removing the two ends. Use a mandoline to slice them lengthwise. Peel and cut two potatoes, cook them in a pot with salted water for 10 minutes. Once cooked, mash them well with a fork or a potato masher. Lay the zucchini slices down, take a spoonful of potatoes and a piece of provola, forming a ball. Close your rolls by rolling them on themselves. Take a baking dish, add a drizzle of oil and the rolls, placing them close to each other. Top with a drizzle of oil and plenty of breadcrumbs. Bake at 340°F for 20 minutes.
Now you just have to enjoy these delicious rolls.
If you like, you can add slices of cooked ham, salami, or prosciutto.
These zucchini rolls are good to eat both cold and hot.
These zucchini rolls are good to eat both cold and hot.
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