The zucchini rolls are delicious, with a gooey center, rich and full of flavor. Easy to prepare, they are always liked by everyone and are a different way to consume vegetables. The inside is made up of a potato puree enriched with cooked ham and cheese, all seasoned with plenty of grated Parmigiano Reggiano.

They are loved by both adults and children and are ideal to serve either as an appetizer or a side dish.

Zucchini is a very versatile seasonal vegetable in cooking. They are rich in minerals, very digestible, and suitable for any type of diet due to their low-calorie content and excellent for combating early summer fatigue.

I love them and cook them both raw, the more tender ones, and cooked in every form. If you also like them a lot, I also recommend

Difficulty: Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for the preparation of zucchini rolls

3 zucchini
5 boiled potatoes
2.5 oz cooked ham
2 eggs
3.5 oz grated Parmigiano
3.5 oz fontal cheese
to taste salt
to taste extra virgin olive oil
to taste breadcrumbs

Tools

1 Bowl
1 Potato masher
1 Mandolin
1 Baking dish
1 Fork
1 Food chopper
1 Cutting board
2 Bowls

Steps for the preparation of zucchini rolls

To prepare the delicious and appetizing zucchini rolls, start by cleaning the zucchinis and chop the cooked ham with an electric chopper and lastly cut the fontal into pieces about 3/4 inch x 1/2 inch.

Then take a mandolin and slice them into thin slices of about 1/16 inch along the length, as in the photo.
After that, in a bowl, mash the boiled potatoes at room temperature with a potato masher.
Then add the salt, an egg, the grated Parmigiano, and finally the chopped cooked ham.
At this point, mix the ingredients well and set aside. In the meantime, lay the sliced zucchini individually on a cutting board. Then take a spoonful of filling and form a meatball with your hands, inserting a piece of fontal in the center. Close the meatball well so that the cheese remains inside without leaking out. Then place it on the widest part of the zucchini
and roll it up to create a roll.
Then take two bowls, in one place the remaining egg with a little salt and beat it with a fork, while in the other bowl place the breadcrumbs, where, once the roll is created, it will be breaded. First in the egg and finally in the breadcrumbs.
Finally, grease a baking tray and place our rolls closely together so that they remain well sealed. Finally, sprinkle them with the remaining grated Parmigiano and a drizzle of extra virgin olive oil. Finish by baking them for about 30 minutes at 350°F in a static oven or in an Air Fryer for the first 5 minutes at 350°F and the last 5 minutes at 400°F. Once cooked, serve hot to enjoy the gooey center of the cheese and… enjoy your meal!