Zucchini rolls with ground meat, the recipe for a meat main course that answers the eternal question: “What should I cook for dinner tonight?” and an easy and quick zucchini recipe perfect for summer.
Today we’ll prepare zucchini rolls with meat or rather with the mixture used for meatballs, a recipe reminiscent of pepper rolls with meat — just as good, simple, flavorful and appealing. A quick summer recipe that takes little time but guarantees great results.
The recipe isn’t exactly mine, but the other day, while strolling through the supermarket meat counter among stuffed hamburgers, chicken burgers and pistachio rolls, I noticed these original skewers, and instead of buying them I felt like making them at home, improvising a bit. I thus created a quick, economical, easy dish accessible to everyone that doesn’t require particular kitchen skills — so if you’d like, follow me in the kitchen and we’ll make them together. Before we start, 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).
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 2 Zucchini (large)
- 2/3 lb ground beef (or veal)
- 3 eggs (large)
- 2/3 cup Grana Padano, grated (or Parmesan)
- 1 tbsp Breadcrumbs
- as needed Extra-virgin olive oil
- as needed Melting cheese (fontina or provola)
Tools
- Mandoline
- Baking tray
- Oven
Preparation of zucchini rolls with meat
The filling for these rolls is made with the same mix used for meatballs, so if you have a family recipe feel free to use it instead of mine.
Prepare the zucchini filling: in a bowl combine the eggs, the grated cheese, the breadcrumbs and the ground meat, mix very well and set aside for about ten minutes.
Rinse the zucchini and remove the stem end, then slice them very thinly so they can be rolled without breaking — if you have a mandoline, use it.
Check the texture of the meat mixture: it should be soft and malleable; if it’s too loose, add a little more breadcrumbs, but don’t overdo it, otherwise it will become too dry and tough when cooked.
Take your zucchini slices, place a small ball of the mixture on each and roll up, securing with a skewer.
Do this for each slice; on each skewer place 4 or 5 rolls.
Line a baking tray with parchment paper, brush with a little oil and arrange the rolls on it. Brush the rolls with oil as well and bake in a conventional oven at 356°F for 20 minutes, taking care to turn them halfway through.
Remove from the oven, top with some pieces of melting cheese and return to the oven for another 5 minutes.
The rolls are ready to be served hot and melty!
Notes, storage and tips
You can assemble the rolls in advance and keep them raw in the fridge covered with plastic wrap for up to 24 hours. Likewise, cooked leftovers should be refrigerated for up to 24 hours and reheated well before serving.
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