Prosciutto and zucchini rolls, no cooking required, are the perfect idea for a quick, healthy dinner suitable for everyone.

They can be served as finger food, appetizer, or dinner.

Prosciutto and zucchini rolls will make you look great, tasty to eat but also beautiful to see, especially on a beautifully set table or at a buffet, and with little effort, you will have enriched your table with both flavors and colors.

Prosciutto and zucchini rolls are also ideal for those on a ketogenic or low glycemic index diet, as they are completely free of carbohydrates.

The fiber comes from the marinated zucchini, a tasty and crunchy touch.

Recipes thought for you:

Cost: Very economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

465.95 Kcal

calories per serving

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Energy 465.95 (Kcal)
Carbohydrates 6.58 (g) of which sugars 0.01 (g)
Proteins 36.36 (g)
Fat 33.65 (g) of which saturated 12.47 (g)of which unsaturated 11.57 (g)
Fibers 1.75 (g)
Sodium 1,587.80 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s shop

9 oz Prosciutto di Parma DOP
9 oz mozzarella
1.3 lbs zucchini (marinated see my recipe click here)
to taste basil
3.5 oz fresh spreadable cheese
to taste salt
to taste pepper

Tools

What we need to prepare

1 Knife smooth blade
1 Cutting board
1 Plate
1 Mandolin

Steps

Let’s go to the kitchen

We will start by preparing the marinated zucchini, remove the ends and slice them very thinly, then place them in a sieve or colander, season with salt, pepper, and extra virgin olive oil.
Let them rest for 30 minutes and then pat them dry with a towel.
Take the most beautiful slices of zucchini and place them on a surface.
Do the same with the slices of prosciutto, where you should spread a little mozzarella and a little fresh spreadable cheese.
Now place the strips of zucchini, preferably the less visually appealing ones,
then roll them up.
Take each prosciutto roll and place it on two zucchini slices and then roll them again.
Subsequently, with a smooth-blade knife, make a cut in the middle.
Place the prosciutto and zucchini rolls upright on a plate and top each with a basil leaf.
Season with a grind of pepper and a drizzle of extra virgin olive oil. Our dish is ready.