Zucchini Baked, Prosciutto and Cheese Roll-Ups

Meet your new Favorite Italian summer opening dish: Baked Zucchini, Prosciutto, and Roll-Up Cheese. This small bite is light, tasty, and perfect for snacking warm weather. Zucchini thin slices are coated with crispy parmesan breading, roasted to golden, then rolled up with Italian provolone, prosciutto cheese, and fresh basil for freshness.

They are easily made, very elegant, and really addictive – especially when served with the side of Italian tomato sauce to dip. They are like the Italian version of the Pinda Zucchini version, where Zucchini replaces Tortilla.

Ingredients

• Slices Zucchini/Courgette
• Olive oil
• Bread crumbs
• Parmesan cheese
• Black salt & pepper
• Provolone
• Prosciutto
• Fresh Basil
• Tomato sauce and basil

Either you host the backyard gather or just want a slightly luxurious snack, this Zucchini roll-up checks all the boxes. They make perfect opening dishes by minimal cooking. Plus, because they are roasted, they are a healthy and delicious choice that is surprisingly light and not too filling.

They are best served at room temperature, making it perfect to be brought to a friend’s house. And because of the Zucchini season (or CourgetteFor my British friends), there is no better way to enjoy it than the way they do it in Italy – layered, rolled up, and packed with Italy.

Slicing Zucchini

Zucchini scrolls are not difficult to make – one – only the complicated part is slicing Zucchini. I suggest using mandolin slicer (see picture below). This is the best way to get uniform slices and make the process faster and easier.

Notes: The thickness of the roll will depend on the length of Zucchini.

No mandolin? The sharp knife also functions – Take your time and aims to slice
⅛-inch/4 mm thick so it is flexible enough to be rolled up. Make sure they have the same length.

Ready to try it? Continue to scroll for complete recipes and steps!

How to bake zucchini slices coated with bread flour

After slicing Zucchini, brush each slice with olive oil, then coat it in a peppered bread crumb. Place them on a wire shelf in a baking sheet/tray and bake to golden.

Pro Tips for Front Perfect Zucchini:

• Let the Zucchini strip come to room temperature before baking. This helps them cook more evenly and shorten baking time.
• Sprinkle or brush more olive oil into the bread crumb before baking to make sure they become crispy.
• Bake on a wire rack arranged on a baking sheet/tray. This allows heat from the oven to circulate evenly, making crispy breading on all sides without turning.

To build a roll-up:

• Iris Prosciutto to match the length and width of the Zucchini slices. This ensures that each bite covers a little of everything.
• Cut the cheese into small pieces so it is easy to roll.
• Use a toothpick to secure every roll-up-that unite everything and make it dipped more easily.

This delicious bite uses many names. In Italian, they are called rollWhen in English, you might hear it called Rollatini. Whatever you call them, the Zucchini Roll-up makes the appetizer of a mild, flavorful, perfect bite, which is perfect for summer-and much more unusual than the name suggested!

The best cheese for roll-up zucchini coated with bread flour

Because this is an Italian -themed dish, cheese must also be Italy. I like to use provolone for its light and soft texture, but fontina is another very good choice – rich and fine with a very deep taste. Mozzarella cheese is a good choice if you want something classic, even though it’s not as difficult as the other. Ricotta, while creamy and delicious, can make Zucchini wet.

Serving Baked Zucchini, Prosciutto and Roll-Up Cheese

I wrote this Zucchini Roll Up recipe to function as an opening dish, making a total of 8 scrolls (2 per person). However, you can also serve it as a side dish or next to salad. I also sliced ​​food and served it on a paste with sauce. While delicious myself, I like to dip it. I recommend good tomato basil sauce, marinara, or your favorite Italian tomato sauce.

Material subsitument

Exchange Prosciutto with ham, or make vegetarians by removing meat and using vegetarian cheese. You can also miss breading to make it free gluten-brushing rolls with oil and baking it over the outer grill or grill pan. Which makes them a low carbohydrate option.

Storing leftovers

Rollups will be stored for up to 3 days in a seal of sealed in the refrigerator. Just bring it to room temperature before eating (or you can eat it cold).

More zucchini recipes to celebrate the summer season

Summer is the right time to enjoy fresh Zucchini! Try some of my favorite recipes that feature this multipurpose pumpkin:

If you have made the Zucchini Prosciutto Roll Up recipe, please leave the star ranking on the recipe card. You can also leave the comments below or ask questions.