The baked zucchini rolls are ideal to serve as an appetizer or side dish 🙂

They are a tasty starter or side dish, perfect to prepare during this season as in summer they whet our appetite when we’re not very hungry.

Today is a beautiful sunny, warm, and dry day.

With summer, the desire to cook decreases, so it’s necessary to enjoy dishes that are light yet nutritious at the same time.

Today I decided to make these zucchini rolls and filled them with what I had in the fridge: mozzarella and turkey breast slices.

If you don’t have these ingredients, you can use other cheeses like provolone, scamorza with cooked or raw ham.

I baked them first in the oven, filled them at the end, and passed them in the oven again for a few minutes.

I didn’t specify the quantity of turkey breast slices, oil, and breadcrumbs because you have to adjust them as needed.

P.S.: Also try with zucchini:

https://fb.watch/AjPtsKY3kX/

Ingredients for the Baked Zucchini Rolls

Tools

Wash the zucchinis and use a mandoline to cut them into very thin slices.
First, pass them in a bit of oil where you dissolved a little salt, then in the breadcrumbs.
Place them one by one on a baking sheet covered with parchment paper.
Preheat the oven to 392°F in static mode and bake the zucchini slices for about 10 minutes.
Take each zucchini slice and place a piece of mozzarella and a piece of turkey breast slice on each. Roll them up and place them in a greased baking dish.
Put them back in the oven at the same temperature for about 5 minutes.
The zucchini rolls are ready to be served.

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