Zucchini Rolls with Prosciutto and Robiola

The zucchini rolls with prosciutto and robiola are a delicious and easy-to-prepare appetizer. Here is the recipe for you:

Ingredients

• Zucchini, about 2 medium
• Prosciutto crudo, 100 g
• Robiola, 150 g
• Extra virgin olive oil
• Salt
• Pepper
• Chives or fresh mint for garnish (optional)

Preparation

1. Wash the zucchini and slice them lengthwise into thin slices, using a mandoline or a sharp knife. The slices should be about 2-3 mm thick.

2. Grill the zucchini slices on both sides on a hot grill or in a lightly oiled nonstick pan, just long enough to make them soft with characteristic grill marks. Season lightly with salt and pepper while still hot, then let cool on a plate.

3. Meanwhile, lay out the prosciutto crudo slices on a work surface. If the slices are very large, they can be cut in half.

4. Spread a thin layer of robiola on each grilled zucchini slice, then place a slice of prosciutto crudo on top of the robiola.

5. Roll the zucchini slices onto themselves to form rolls. If necessary, you can use a toothpick to hold the roll in place.

6. Garnish the rolls with chopped chives or fresh mint leaves, according to taste, to add freshness and flavor.

7. Arrange the zucchini rolls on a serving plate and serve at room temperature.

Trivia

Zucchini rolls are a versatile dish and can be enriched with other ingredients to taste such as chopped walnuts, sun-dried tomatoes, or arugula. In addition, they are a refined way to bring vegetables to the table, combining delicate flavors like that of robiola and bold ones like prosciutto crudo. The spiral presentation makes them particularly suitable for festive occasions or outdoor summer dinners.