Zucchini Involtini stuffed with Prosciutto & Mozzarella

I feel like I should have posted this dish a couple of months ago while everyone’s gardens were in full swing….but…I didn’t, so here it is :) Better late than never (Meglio tardi che mai.) And now you will have it in your arsenal of recipes when next summer does come around.

Zucchini Involtini or zucchini rolls are an easy and flavorful dish for anytime of the year. They are great on their own for a light lunch or dinner, or served along side meat and a toasted baguette. You could even top a plate of pasta with these little beauties.

These rolls are naturally gluten free and can be made vegetarian or dairy free simply by omitting one of the two ingredients. I wouldn’t omit both the prosciutto and the cheese without substituting something else though otherwise there isn’t much point in the roll although it would still be good :)

Zucchini Involtini

The Recipe

1 1/4 lbs zucchini (approx. 3 medium)
2 Tbsp Olive oil
1 tsp salt
1/2 tsp pepper
1 Batch Simple & Delicious Italian Tomato Sauce or approx 2 cups flavorful marinara sauce of your choice
4 oz (approx 8 slices) prosciutto
4 oz sliced mozzarella*
1/3 cup finely grated pecorino cheese

Heat the oven to 400 degrees. Slice the zucchini lengthwise into approx 1/4” slices. The 3 zucchini should yield approx. 16 slices.
Lay the zucchini on a parchment lined baking sheet and brush both sides of each slice with the olive oil. Bake for 10-15 minutes, turning once. The zucchini should be soft enough to roll without cooking completely. Remove the zucchini from the oven and lower the temp to 350 degrees.

Prep for the Zucchini Involtini

Ready to Roll Zucchini

3. Slice the prosciutto in half lengthwise to yield 16 strips. Cut the mozzarella up so that it will be distributed evenly between the 16 slices of zucchini

4. On each piece of zucchini, place a slice of prosciutto and then the mozzarella, roll and secure with a toothpick if needed.