The potato and zucchini rolls are an easy and delicious recipe. I wanted to prepare zucchinis stuffed with potatoes but, at the last minute, I realized I had few zucchinis at home, so I decided to make rolls filled with potato puree and melted cheese. Needless to say, they were gone in a flash! The potato and zucchini rolls are delightfully tasty, soft and have an incredibly melted center, flavorful and egg-free, they will be loved by both adults and children, make plenty of them 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: About 15 potato and zucchini rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 1.1 lbs potatoes (peeled)
- 5.3 oz scamorza cheese
- 1.8 oz grated Parmesan cheese
- 1 zucchini (large)
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste breadcrumbs
Steps
● The potato and zucchini rolls are super easy and quick to prepare, first peel the potatoes, cut them into chunks and place them in a microwave-safe container, add a finger’s width of water, cover with a lid and cook in the microwave on high power (800w) for 9-10 minutes (alternatively, you can boil them).
● Drain the potatoes thoroughly and mash them with a fork, season with salt, pepper, grated Parmesan cheese, extra virgin olive oil, and mix.
● Rinse the zucchini, remove the ends, slice it very thinly and salt it, if you have a mandoline, feel free to use it.
● Take a teaspoon of potato puree, place a small piece of cheese in the center, close it well and place the filling on one end of a zucchini slice, then form a roll and compact it well, place the seam side down so it doesn’t open.
● Roll all the potato and zucchini rolls in breadcrumbs and then arrange them in a lightly greased baking dish sprinkled with a little breadcrumbs, drizzle a little oil over the top and bake in a preheated oven at 392°F for about 20 minutes.
Notes:
The potato and zucchini rolls can be kept at room temperature for a few hours or in the fridge for a couple of days. For a richer version, you can add a bit of cooked ham or speck.
Other recipes with potatoes and zucchinis HERE
