Zucchini rolls with ham and cheese are an easy and tasty appetizer, perfect also for a summer aperitif. A no-cook recipe that’s quick to prepare. During this time, gardens are filled with many healthy and colorful vegetables, including zucchinis. A type of zucchini I really struggle to eat cooked in a pan, except when it’s grilled. So I remembered a tool my mom gave me a few years ago to prepare zucchini carpaccio. A recipe requiring this vegetable to be sliced quite thinly. Therefore, I decided to make these zucchini rolls with ham and cheese using speck, bresaola, and ricotta with roughly chopped arugula. Now follow me in the kitchen, because the zucchini rolls with ham and cheese will be ready in a click!
If you are interested in other zucchini recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 126.67 (Kcal)
- Carbohydrates 2.98 (g) of which sugars 0.32 (g)
- Proteins 9.69 (g)
- Fat 8.77 (g) of which saturated 3.49 (g)of which unsaturated 2.81 (g)
- Fibers 0.47 (g)
- Sodium 942.38 (mg)
Indicative values for a portion of 99 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 zucchini
- 7 oz ricotta cheese
- 1/2 cup arugula
- 10 slices bresaola
- 10 slices speck
- salt (to taste)
- pepper (to taste)
- 1 tablespoon extra virgin olive oil
- 1/2 lemon juice
- salt (to taste)
- pepper (to taste)
Tools
- Pan for grilling
- Cutting board
- Knife
- 2 Bowls
- Spoon
Steps
First, wash the zucchini, then remove the ends and slice it thinly, about 1/8 to 3/16 inch thick. Then heat a grill pan and grill the zucchini slices for 2 or 3 minutes on each side. Transfer them to a plate and let them cool.
Meanwhile, place the ricotta in a bowl and add salt, pepper, and the roughly chopped arugula, mixing to combine all the ingredients. Take the zucchini slices again, spread a teaspoon of ricotta cream on each one, and add a slice of speck or two of bresaola. Then roll them starting from one end to form a roll. Continue this way, alternating speck and bresaola, until all ingredients are used up.
Now prepare the dressing to drizzle over the rolls before serving. Mix the oil with the juice of half a lemon, salt, and pepper in a bowl.
Place the zucchini rolls on a plate, drizzle the previously prepared dressing over them, and serve.
Variations and Tips
Zucchini rolls with ham and cheese can be stored in the refrigerator for one day in a covered container. Alternatively to the cold cuts, you can use smoked salmon.
