These baked zucchini rolls, stuffed with ham and cheese, are really delicious. A recipe suitable both as an appetizer and as a main course. They can be eaten both hot and cold, perfect for a family lunch or a dinner with friends. Let’s see how they are prepared.
OTHER ZUCCHINI RECIPES TO TRY:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Zucchini Rolls
- 4 zucchini (about 28 oz)
- 3.5 oz cooked ham
- 3.5 oz smoked scamorza cheese
- 2 tablespoons parmesan
- 3.5 oz breadcrumbs
- salt
Steps for Baked Zucchini Rolls
Preparing this dish is really very simple. You can vary the filling: instead of scamorza cheese, you can use mozzarella, and instead of cooked ham, use prosciutto.
Wash and trim the zucchini. With the help of a mandoline, slice the zucchini lengthwise. In a plate, mix oil, salt, pepper (optional), and coat the zucchini slices. In a second plate, mix the breadcrumbs and grated parmesan, and coat each zucchini slice, ensuring the mixture adheres all over.
Place the zucchini in a baking tray lined with parchment paper, side by side. Bake for 15 minutes at 392°F. Allow to cool slightly once out of the oven.
Place a strip of cooked ham and a slice of scamorza cheese on each zucchini slice. (Tip: the cheese slices should not be too thick, otherwise you won’t be able to roll the zucchini properly). Roll them up to form rolls and place them in a baking dish lightly greased with oil. The rolls should be placed tightly together to maintain their shape and not fall apart.
Once the baking dish is full, drizzle a little oil and bake again, still at 392°F, for another 10 minutes.
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Your rolls are ready to be served. If any are left, you can store them in the fridge, in a closed container, for 1 day.
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