The zucchini rolls with pistachio bresaola can be a light appetizer or a fresh and light main course, ideal for the warm season. They are prepared in a short time, after grilling the zucchini, let them cool, then spread with pistachio pesto and fill with bresaola. In a few minutes, it’s all done. An alternative to pistachios can be almonds or basil pesto.
Check out the other appetizer recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stove, Grill
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 zucchini
- 7 oz g bresaola (20 slices)
- pistachio pesto
- salt
- extra virgin olive oil
- pistachio granules
Tools
- 1 Knife
- 1 Grill
Steps
Wash the zucchini and slice them thinly, about 1/8-1/6 inch
Preheat a grill or electric plate and grill them.
Place the zucchini on a plate, salt them and let them cool.
Spread pistachio pesto on each zucchini slice.
Cut a slice of bresaola in half and place them along the entire length of the zucchini.
Roll up and place on a plate.
Proceed the same way with the remaining zucchini.
Oil and decorate with pistachio granules.
Tips
They can be stored in the fridge for 2 days.
Zucchini Recipes
Protein Crepes with Egg Whites and Zucchini
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