The stuffed zucchini rolls are delicious and very tasty summer bites to be served cold, either for everyday meals or for a special occasion or Sunday lunch. We can offer them as an appetizer, side dish, or main course. It’s a versatile recipe that doesn’t contain gluten, prepared in a short time, even in advance, and stored in the fridge until serving. They make a great impression on the table and are ideal even for those with little time to dedicate to cooking, without neglecting neither taste nor presentation. These rolls are ideal on all occasions, even for an out-of-home lunch. Kids will also like them, even those who generally don’t like zucchini, and they can be customized according to our tastes and what’s already in the fridge. If you want to prepare them for a buffet, double the quantities, considering that from one large zucchini you get about 6-7 rolls.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 1 zucchini (large)
- 3.5 oz ham (cooked, raw, speck)
- 3.5 oz stracchino (also lactose-free)
Tools
- Toothpicks
- Griddle
Steps
Wash and cut the zucchini lengthwise (if they are small, a couple will suffice), obtaining strips that should not be too thin to avoid breaking.
Grill them for a few minutes on both sides until tender and place them on a grid, if possible, to let them lose excess moisture, or on a plate, without overlapping or seasoning them.
Wait for a few minutes for them to cool; in the meantime, on a cutting board, cut the ham into strips, matching the length and width of the grilled zucchini slices.
You can use traditional cooked ham, or smoked (like the one in the photos), raw ham, speck, bresaola, or any salami you like.
When the zucchini slices have cooled, place them on the cutting board, spread a thin layer of stracchino (or other creamy cheese) on one side, without overdoing it, to prevent it from oozing, as often happens to me.
Add a strip of ham (or two if the ham slices are very thin) and roll tightly. To secure the rolls and prevent them from opening, you can use toothpicks.
No need to add salt.
Serve them with a salad with balsamic vinegar or a yogurt and herb sauce
Extra idea. You can drizzle the rolls with a light balsamic vinegar glaze, which pairs excellently with smoked cooked ham.
Bon appetit
