Breaded and baked until golden, these zucchini roll ups are filled with melty cheese and salty prosciutto. They’re a delicious way to use up garden zucchini and perfect for a savory summer appetizer!
Zucchini wasn’t something I ate often growing up in Canada, but that changed after moving to Italy, especially in the summer when the garden is full. Over the years, I’ve shared many zucchini recipes on the blog, many inspired by my mother-in-law’s home cooking, like baked stuffed zucchini and grilled zucchini lasagna.
These baked breaded roll ups are one of my favorite ways to enjoy it, simple, savory, and filled with prosciutto and melted cheese. If you’re firing up the grill, you might also like these bite-size grilled zucchini roll ups for a fun variation.
Why You’ll Love Zucchini Prosciutto Roll Ups
Serve them as an appetizer, side dish, or even a light lunch and customize the cheese and meat to your liking!
Ingredient Notes
- Zucchini: You’ll need 2 medium zucchini, about 7–8 inches long. Look for ones that are firm and straight for easier slicing and rolling.
- Prosciutto or ham: Thinly sliced. Either works, so use what you prefer or have on hand.
- Cheese: Fontal, Gruyère, Swiss, or firm mozzarella all melt well and add great flavor.
- Breadcrumbs: Regular or homemade. You’ll use some for coating and a bit extra to sprinkle on top.
- Dried herbs: A mix of parsley and oregano adds a little flavor to the breadcrumb coating.
- Olive oil: For brushing on the zucchini and the baking sheet. This helps everything brown nicely in the oven.
How to Make Baked Breaded Zucchini Roll-Ups
These zucchini roll-ups start with thinly slicing the zucchini lengthwise. You want them thin enough to roll, but not so thin that they tear; aim for about the thickness of a pie crust.
Brush both sides of each slice with olive oil, then dip into a breadcrumb mixture seasoned with parsley, oregano, and a pinch of salt. Ensure they’re evenly coated, then place them on a lightly oiled baking sheet. Sprinkle any leftover crumbs over the top.
Bake until the zucchini is tender and just starting to brown.
Let them cool for a few minutes, then lay a slice of prosciutto (or ham) and a slice of cheese on each piece. Carefully roll up the zucchini slices and secure with a toothpick if needed.
Place the rolled zucchini slices back on the baking sheet and bake just until the cheese starts to melt. Serve warm.
These prosciutto and cheese roll-ups are a simple way to use up garden zucchini. They bake up golden, crisp, and full of flavor.
tips for success
- Slice evenly: A mandoline makes it easier to get consistent slices. Aim for about the thickness of pie dough, thin enough to roll, but thick enough to hold together.
- Don’t overbake: Zucchini can go from tender to mushy quickly. Keep an eye on them and adjust baking time based on thickness.
- Serve on skewers: Thread 2 or 3 roll-ups onto small wooden skewers for a fun and easy way to serve them at parties.
- Finish with garnish: A sprinkle of chopped fresh parsley or basil just before serving adds a nice pop of color and flavor.
Variations
- Use panko: Swap regular breadcrumbs for panko if you like a crunchier texture.
- Try eggplant: Thin slices of eggplant work well in place of zucchini. Just be sure to bake them until tender before rolling.
- Add greens: Tuck in a few fresh arugula or spinach leaves before rolling for extra flavor and a little color.
- Grill them: Skip the oven and grill the zucchini instead! For a guide, check out this simple grilled zucchini recipe.
I hope you enjoy these zucchini roll ups as much as we do. Whether you serve them as an appetizer at a summer gathering or keep them all to yourself, they’re sure to disappear fast!
More Zucchini Recipes
Believe me these Baked Breaded Zucchini Roll-Ups will go fast. Enjoy!
- 2 medium zucchini (7-8 inches / 20 centimeters)
- 11 thin slices ham or prociutto
- 11 thin slices cheese (eg. Fontal, Gruyere, firm mozzrella, swiss)
- ⅓ cup bread crumbs (54.25 grams)
- ¼-½ teaspoon parsley
- ½ teaspoon oregano
- ¼ teaspoon salt
- 3-4 tablespoons olive oil (brushing pans & zucchini)
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Pre-heat oven to 400° F (200° C). Lightly brush one large and one small cookie sheet.
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Slice Zucchini lengthwise, thin but not too thin (a bit thicker then pie pastry crust thickness, you want to be able to roll them up but not break).
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In a flat dish mix together bread crumbs, parsley, oregano and salt.
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Brush both sides of sliced zucchini with olive oil, and dip both sides in bread crumb mixture. Place on lightly greased cookie sheet, sprinkle with leftover crumbs and bake for approximately 15 minutes or until soft.
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Remove from oven let sit 5 minutes, then top with a slice of ham and cheese, roll and secure with a toothpick. Place on lightly greased cookie sheet and bake approximately 5 minutes or until cheese starts to melt. Serve immediately sprinkled with fresh chopped Italian parsley if desired. Enjoy!
Can I use a mandoline to slice the zucchini?
Yes, a mandoline is ideal for getting uniformly thin slices that are flexible enough to roll without breaking.
These are best eaten when baked, if you have leftover, place in an airtight container and refrigerate for up to 2-3 days.
Calories: 117kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 403mg | Potassium: 173mg | Vitamin A: 80IU | Vitamin C: 6.4mg | Calcium: 19mg | Iron: 0.5mg
Updated from May 31, 2019.
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