Rollin’ With My Zucchinis

zucchini rollatini, plate

ready to roll

You probably don’t think prosciutto can come from Serbia. At least I didn’t before a few weeks ago. But silly me, it does. And my friend Boris (who’s Serbian) was nice enough to bring me back some from his recent trip home. He promised it would be different from the Italian stuff: meatier, smokier, not as dry. Which, come to think of it, is a lot like Boris.

Of course you don’t need Serbian prosciutto for this dish, but it would be a great touch. Just be careful slicing your zucchini so that it’s not too thin. Then it might be too delicate to roll after sautéing. And while Serbian prosciutto isn’t a must-have, please don’t use some boring jarred tomato sauce. Making your own is so, so much better.

Zucchini Rollatini
2 medium zucchini, sliced 1/8-inch thick lengthwise
6 to 8 slices of prosciutto
8 oz of fresh mozzarella, sliced thin
1 bunch of basil leaves
1 ½ to 2 cups of tomato sauce
Olive oil
Salt and pepper
Toothpicks
8×8 baking dish, or similar

Heat your oven to 425º.

Season the zucchini slices on both sides with salt and pepper. Heat a tablespoon or so of oil in a large skillet over medium heat. Add the zucchini in batches and cook until golden on both sides, about 2 minutes. Let cool enough to handle.

Top each zucchini slice with a piece of prosciutto cut to fit, a slice (or two) of mozzarella cut to fit and 1 basil leaf. Carefully roll each stack into a pinwheel and secure with a toothpick. Place the tomato sauce in the bottom of a baking dish and then place each rollatini side by side in the dish. (You can remove the toothpicks at this point, or wait until after baking.)

zucchini rollatini, dish

bake & roll

Bake for 10 to 12 minutes until the cheese has melted and the sauce is bubbling. Plate and then eat.

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10 Comments on “Rollin’ With My Zucchinis”

  1. misha says:

    love that top photo.

    my already emaciated wallet started screaming when it heard the word “prosciutto,” so i might sub in some scallops and smoked cheese. we shall see how it goes.

    thanks for the awesome idea, dude. keep up the great work.

  2. Man Fuel says:

    Beautiful presentation. I like that the fancy zucchini hides a flavor packed interior!

  3. Caroline says:

    Ooooo yum! Count me in. Prosciutto is my jam. 😀

  4. Conor Bofin says:

    Tommy, you continue to surprise me. You are quite a culinary artist.
    Lovely simple post.


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