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1 hour
4 Servings

Zucchini Rolls


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


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.