- Zucchini 800 grams
- Provola cheese 150 grams
- Extra virgin olive oil 80 ml
- Breadcrumbs as much as is needed
- Aromatic herbs as much as is needed
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
The baked zucchini rolls are an appetizer really simple to prepare and very delicious. The zucchini, incredibly tender in this season, must be cut into thin slices and stuffed with breadcrumbs, aromatic herbs and provola cheese. Roll them up, and bake in the oven just enough time to melt the provola cheese, they will become an irresistible delicacy. Perfect to serve as an appetizer or finger food on the occasion of a summer party or dinner.
How to prepare baked zucchini rolls
Wash the zucchini and clean them. Then cut them into slices about 4 mm thick (1).
Pour the oil on one plate and the breadcrumbs on another; then pass the zucchini first in the oil and then in the breadcrumbs (2).
Arrange them gradually on a baking tray, lined with parchment paper (3), and bake at 180 degrees C for 10 minutes.
Meanwhile, with a potato peeler, slice very thinly the provola cheese (4).
Place the provola cheese on each slice of zucchini and make many rolls (5).
Place the rolls obtained in a baking dish (6) and put back in the oven for a few moments.
As soon as the cheese has melted, take out the rolls, season with aromatic herbs as you like and serve.
Baked zucchini rolls can be preserved in the refrigerator for a maximum of 2-3 days, placed in a special airtight container or covered with a sheet of transparent film. Before consuming them, always pass them first in the oven for a few minutes.