Grilled zucchini parcels with tuna and robiola, quick and easy. I love quick and easy zucchini recipes, tasty dishes that are often dinner-savers, great always and especially when it starts to warm up. The grilled zucchini parcels, like the zucchini rolls with robiola and speck or the zucchini rolls with robiola and salmon, are recipes to enjoy cold or at room temperature, which can be prepared in advance and are ideal as an appetizer or main course. To make them you’ll need zucchini, tuna in oil, robiola or spreadable cheese, olives, lemon and parsley. The rest of the procedure is very simple — let’s go to the kitchen to discover it together, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here)
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make grilled zucchini parcels with tuna and robiola
- 2 zucchini (large)
- 7 oz robiola
- to taste salt
- to taste extra virgin olive oil
- 1 oz Taggiasca olives
- 2 tsp capers
- to taste lemon juice (and zest)
Tools
- Cast-iron griddle
- Bowl
Steps to make the Grilled Zucchini Parcels
Rinse the zucchini and trim the ends. Peel a strip of skin on one side and on the other (so the first and last slice won’t be fully covered) and, with a sharp knife and a steady hand, cut slices about 3-4mm thick.
Heat a griddle pan very well. Once it’s smoking hot, place the zucchini slices on it and cook 5-6 minutes per side. Lightly season with salt, then gather them on a plate overlapping them one over the other.
Drizzle them with a generous amount of oil and set aside, keeping them warm. Finely chop the parsley and do the same with the olives
and the capers. Combine all the chopped ingredients in a bowl with the robiola, the lemon zest and a bit of lemon juice, and mix.
Place two zucchini slices on a surface, crossing them, fill the center with some of the mixture and fold into a parcel. Repeat for all slices. Arrange the parcels on a plate and sprinkle with a little parsley.
Secure each parcel with a toothpick and garnish with olives and cherry tomatoes.
Our grilled zucchini parcels are ready. You can enjoy this dish either at room temperature or chilled straight from the fridge. If you want to store it in the fridge for a few hours (up to 24 hours), remember to cover the plate with plastic wrap. If you don’t like zucchini, you can substitute them with eggplants; if you don’t like tuna, you can omit it and make a vegetarian version of the same dish.
If you don’t like zucchini you can substitute them with eggplants; if you don’t like tuna you can omit it and make a vegetarian version of the same dish.
