Zucchini rolls with prosciutto and robiola
- Gluten Free
- Energy Kcal 181
- Carbohydrates g 1.6
- of which sugars g 1.5
- Protein g 13.9
- Fats g 13.2
- of which saturated fat g 6.15
- Fiber g 0.8
- Cholesterol mg 44
- Sodium mg 1572
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 10 min
- Makes: 12 pieces
PRESENTATION
Zucchini rolls are just, you know, really classic Italian appetizers that totally capture the heart of summer in Lombardia. Super tasty. These rolls stay light and fresh with thin zucchini slices, heated just enough to become tender—yet they keep a little crunch. Wrapped around creamy robiola cheese and salty prosciutto, these rolls are a seriously good mix of soft, savory, and cool flavors. Perfect for a hot day, no question.
In northern Italy, these are definitely popular, especially during an aperitivo with friends. Really, there's no need for heavy sauces; the simple, fresh ingredients do all the talking. And here's the thing: if you are feeling adventurous, throwing in some sweet sun-dried tomatoes or even shrimp can give a fun twist. But honestly, the traditional combo of zucchini, cheese, and cured meat? Unbeatable.
In Lombardia, these rolls are basically a summer gathering staple, their golden grill marks making them almost too appealing to eat. The cheese just melts beautifully into the folds of prosciutto—you'll love it—creating a really, really good mix. Known as zucchini roll-ups or zucchini involtini, these treats are all about flavor harmony. Some folks swap in ricotta or even fill crepes with the same mixture for a different spin. For sure, the key is using fresh, seasonal produce to create these amazing zucchini rolls.
And look, they’re perfect as finger food or as part of a larger spread of tangy and moist snacks. When you bite into one, it’s that kind of crispy, satisfying taste that totally shows why Italian cuisine is celebrated for making simple ingredients shine. Whether you're sticking to the traditional or trying a new variation, these rolls are a really, really good addition to any gathering. They show the love Italians have for making good food accessible and enjoyable for everyone.
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- INGREDIENTS
- for 12 rolls
- Zucchini 2
- Robiola cheese 3.5 oz (100 g)
- Prosciutto crudo 4.25 oz (120 g)
- Chives to taste
- Black pepper to taste -
- Fine salt to taste
How to prepare Zucchini rolls with prosciutto and robiola
To prepare zucchini rolls with prosciutto and robiola, first wash the zucchini. Then trim them on both sides 1 and using a mandoline or a knife, cut 12 slices 0.08-0.12 inches thick 2. Grease a grill and heat it; then place the zucchini slices 3 and cook for about 5 minutes.
Then turn them over and continue cooking on the other side 4. Transfer the grilled zucchini to a platter 5 and set them aside for a moment. Transfer the robiola to a bowl and mash it slightly with a fork 6.
Season with salt, pepper 7, and chopped chives 8. Lay the zucchini on a cutting board and spread the entire surface with the cheese 9.
Add a slice of prosciutto 10, roll up 11, and serve your zucchini rolls with prosciutto and robiola 12.