Zucchini Rolls

Ingredients

  • 1 ball smoked scamorza Mozzarella
  • 2 medium¬†potatoes
  • white bread
  • 2 or 3 zucchini
  • bread crumbs
  • olive oil
  • thyme, basil, parsley
  • parmesan cheese

Directions

Filling: boil the potatoes, once softened peel them and add to the shredded smoked scamorza, white bread, grated parmesan cheese, chopped herbs, salt, and pepper. Season the mixture with a touch of olive oil.

Mix all together and let the dough rest in the fridge for about a half-hour.

Slice the zucchini into stripes then blanche them into salted boiling water for less than two minutes or simply grill them very lightly.

Once they cool down to be manageable, fill the stripes with the dough, and shape the rolls.

Sit the rolls into a butter greased baking dish, top the rolls with the mixture of bread crumbs, parmesan cheese, and chopped herbs and sprinkle them whit a touch of olive oil.

Put the baking dish into a preheated oven (200C/400F) until the top surface is golden brown (it should take approximately 15 minutes).

Let the rolls rest for a while, about 10 minutes, then ready to serve.

 

 

Recipe from La Cucina Sabina: https://www.lacucinasabina.com/recipe/zucchini-rolls/

Links are being provided for information purposes only. Raymond James is not affiliated with and does not endorse, authorize or sponsor any of the listed websites or their respective sponsors. Raymond James is not responsible for the content of any website or the collection or use of information regarding any website’s users and/or members. Raymond James does not provide tax or legal services. Please discuss these matters with the appropriate professional.

Find us on Facebook