These rollups make wonderful use of a surplus of zucchini, and are an excellent, elegant appetizer to serve at your next gathering. To make these vegetarian, omit the prosciutto!
Serves 4-6
Ingredients
- 2-3 medium zucchini, sliced into long, thin strips (about the thickness of a pie crust)
- 16 thin slices prosciutto
- 16 thin slices of gruyere, Swiss or mozzarella cheese
- 2 cups panko breadcrumbs mixed with ½ cup Parmigiano Reggiano cheese
- Salt, black pepper and olive oil for brushing/dipping
Method
- Preheat oven to 400 degrees Fahrenheit.
- Slice the zucchini lengthwise into thin, flexible ribbons. Brush each zucchini strip with olive oil and coat thoroughly in the panko and Parmigiano Reggiano mixture.
- Place a piece of prosciutto and a slice of each on each zucchini strip.
- Roll the ribbons tightly and secure with a toothpick, if necessary. Place them on a lightly oiled baking sheet and bake for 15-20 minutes, or until the cheese is melted, the breadcrumbs are crispy and the zucchini is tender. Season with salt and pepper to taste, if needed.