Potato Roll Stuffed with Zucchini

Here is a recipe for a potato roll stuffed with zucchini with an Italian twist.

Ingredients

• 1 kg potatoes
• 2 medium zucchini
• 100 g cooked ham (optional for a vegetarian version)
• 100 g chopped mozzarella
• 50 g grated Parmesan
• 2 eggs
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil
• Butter for greasing
• Breadcrumbs for the pan

Preparation

1. Start by peeling the potatoes and boiling them in salted water until they become soft.
2. Meanwhile, cut the zucchini into rounds and sauté them in a pan with a drizzle of oil, salt, and pepper until lightly golden. Set aside.
3. Drain the potatoes and mash them until you obtain a puree. Add the eggs, Parmesan, a pinch of nutmeg, salt and pepper, and mix well until you get a homogeneous mixture.
4. Take a baking pan and grease it with a little butter, then sprinkle it with breadcrumbs.
5. Spread the mashed potatoes on the pan forming a rectangle about 1 cm thick.
6. Evenly distribute the cooked ham over the potatoes, then add the zucchini and sprinkle with the chopped mozzarella.
7. Carefully roll everything up, using parchment paper to help the roll maintain its shape.
8. Bake the roll at 180 °C for about 20-30 minutes or until the surface is golden.
9. Let the roll cool slightly before slicing it and serving.

Fun Fact

The potato roll is an interesting variant of the classic potato gattò, a typical dish from Southern Italy, especially Campania. It is a creative way to present potatoes in a format that can be adapted with different fillings, changing the internal ingredients according to the season or personal tastes.