In the kitchen, there were some small zucchinis left, impossible to stuff, and I thought of making this zucchini roll stuffed with ham and cheese that needs to be baked for a few minutes but then is to be enjoyed warm with some seasonal vegetables for a simple and genuine single dish.
The zucchini roll with ham and mozzarella is a simple and delicious recipe, perfect to prepare in advance.
The grated zucchini base baked in the oven is soft and lends itself to being stuffed with tasty and stringy ingredients.
Served sliced like this it can be an appetizer, a second course, or already portioned in the buffet: it wins over everyone, even if served cold!
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This week in Bologna, the temperatures are scorching, and by 9 in the morning, it’s unbearably hot… So it’s tough to turn on the oven, but with this zucchini mozzarella and ham roll, we can manage with 20/25 minutes, and I think it’s bearable, don’t you think?
I added a few cherry tomatoes with just extra virgin olive oil and basil to complete this recipe which can be a main dish as well as a cold appetizer.
I only used parsley, but we can expand by adding other herbs like basil and chives and instead of mozzarella, we can use edamer, scamorza, galbanino, and more.
If you love simple and quick dishes without prolonged cooking, I also suggest:
NEAPOLITAN STYLE EGGS
LIGHT SALAD
TUNA FLAVORED EGGPLANTS
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ZUCCHINI ROLL STUFFED
La cucina di ASI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 zucchinis (small)
- 8 eggs
- 4.2 oz ham
- 10.5 oz mozzarella (chopped with mixer)
- to taste chopped parsley
- to taste salt
- to taste pepper
Let’s Prepare This Tasty and Colorful Dish Together
For this simple stuffed zucchini roll recipe, I wash and remove the ends of the small green zucchinis and slice them thinly with the mandoline.
I line the baking tray with parchment paper and cover it entirely with thin zucchini slices.
I beat the eggs in a bowl, seasoning with salt and pepper, and adding chopped parsley.
I pour the beaten eggs over the zucchini slices covering them completely.
I bake for 7/8 minutes at 375°F or until the egg is set but soft.
I chop the cow’s milk mozzarella with the mixer.
I arrange the slices of cooked ham on the baked zucchini frittata and then sprinkle with chopped mozzarella.
With the help of parchment paper, I roll everything into a candy shape, which I then bake at 400°F for about 15 minutes, just enough to melt the cheese.
I let it cool slightly and slice the stuffed zucchini roll, serving it in this case with cherry tomatoes cut into wedges and seasoned with salt, pepper, and basil!
Enjoy your stuffed roll!
Annalisa
I am trying to make videos… obviously, I want them better than this and by insisting … I WILL SUCCEED!
P.S. I hope so ehm ehm!
