These zucchini rolls with speck and sun-dried tomatoes are really tasty. Ideal to present as a cold appetizer, these stuffed zucchini bites are quick to prepare and very easy to make. They are also very tempting and serving them will make a great impression. I filled them with speck and cream cheese, but they can be stuffed with ham, salami, bresaola and the cream cheese can be replaced with ricotta or any other soft cheese.
You can also read:
Zucchini Roll with Ham and Ricotta
Zucchini Rolls with Rice and Ham
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 328.71 (Kcal)
- Carbohydrates 9.88 (g) of which sugars 0.22 (g)
- Proteins 14.53 (g)
- Fat 21.61 (g) of which saturated 3.03 (g)of which unsaturated 6.64 (g)
- Fibers 2.59 (g)
- Sodium 800.04 (mg)
Indicative values for a portion of 150 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 for Zucchini Rolls with Speck and Sun-Dried Tomatoes
- 8 slices zucchini
- 8 slices speck
- 3.5 oz cream cheese
- 8 green olives in brine (pitted)
- 16 sun-dried tomatoes in oil
- to taste basil
- to taste extra virgin olive oil
- 12 stems chives
What You Need for Zucchini Rolls with Speck and Sun-Dried Tomatoes
- 1 Griddle
- 1 Mandoline
Preparation of Zucchini Rolls with Speck and Sun-Dried Tomatoes
Preparing zucchini rolls with speck and sun-dried tomatoes is really easy and quick. Start by washing the zucchini and removing the ends.
Remove the first two slices because they would be too narrow, and cut 8 slices all the same size.
Place the griddle on the heat and let it heat up. Place the zucchini slices on it without overlapping.
Let them grill and flip to the other side. As they become roasted on both sides, place them on a flat surface or cutting board. Continue this way until finished.
Once cool, place the speck on the zucchini slices, also adding the cream cheese.
Now place two sun-dried tomato fillets on each zucchini slice. I used those already seasoned and drained.
Complete the filling with whole or broken basil leaves and roll the slices up.
Close each roll with a chive stem and cut off the excess. Coarsely chop the olives along with the remaining chives.
Add them to the zucchini roses with speck and sun-dried tomatoes and place them on a serving platter or tray.
Just before serving, salt and drizzle with good extra virgin olive oil. The dish is ready to be served.
Annamaria’s Tips
It’s best to consume the rolls immediately after preparation, to avoid the zucchini releasing liquid.
If you are interested in other Recipes with Zucchini you can take a look here.
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