Zucchini rolls
Zucchini rolls are an excellent starter. And by multiplying the quantity, a square main dish.
This is a vegetarian dish that becomes vegan by leaving the cheese out.
You can easily prepare this dish in advance. And there is no real need for reheating. Specially not on a hot summer day.
- Prep Time 20 Minutes
- Cook Time 20 Minutes
- Total Time 40 Minutes
- Serves 4 People
- Calories 275 kcal
Ingredients
- 4 zucchini
- 100 grams of bread (soft inside)
- 1 clove of garlic
- 8 cherry tomatoes
- 50 grams of parmesan
- 50 grams of scamorza
- 4 basil leaves
- Breadcrumb, olive oil, salt and pepper
Instructions
- Use a potato peeler to finely slice the zucchini
- Set the outer slices apart
- Blend the soft inside of bread, parmesan, garlic and basil leaves
- Then add the tomatoes, scamorza and outer slices
- Season the mixture and give it a rough blending
- Use a spoonful of the mixture for each zucchini slice
- Roll the zucchini slice up and use a toothpick to keep it tight
- Place the roll in an oiled tray, cover with breadcrumb
- Bake for 20 minutes at 180 degrees
Notes
Zucchini rolls are festive. And tasty. The best gourd are the so-called zucchini Genovesi. In order to soften the slices, you can sprinkle them with salt. And dry them clean after about half an hour. Avoid adding salt later.Instead of parmesan, pecorino or other seasoned cheese goes well. Scamorza is difficult to replace. So better just leave it out.For the irreducible meat-eaters, add ham. Cut strips and cover the sliced zucchini. What to drink with zucchini rolls? We recommend Strabuss. A sparkling rose wine by the Sicilian Feudo Rudinì.
