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Zucchini and mozzarella roll ups

An easy and delicious recipe for zucchini, mozzarella and prosciutto roll ups by Melanie and Andy Tritten.

Zucchini, Mozzarella & Prosciutto Roll-Ups
Serves 6

2 Medium-Large Zucchini
1 Ball of Fresh Mozzarella Cheese
6 oz Thinly Sliced Prosciutto
1 Jar Cannizzaro Marinara or Arrabbiata

Preheat oven to 400 degrees.
Slice zucchini in plank- like, lengthwise slices - about 1/4 inch thick.
Lay out on a plate and microwave for 2-3 minutes until just soft enough to roll. Let cool to handle.
Pour Cannizzaro Marinara or Cannizzaro Arrabbiata in a heavy bottom Dutch oven to about 3 inches deep (1-quart jar should do it, depending on how big your pot is.)
Lay a piece of prosciutto down the length of a zucchini plank, then slices of mozzarella. Roll up and secure with a toothpick. Place in the sauce until just peeking out.

Bake at 400 degrees for 1 hour uncovered.
Serve immediately by scooping out individual rolls (getting that cheese that might have oozed out a little too!) and serve with pasta, zucchini noodles, polenta, or by itself.

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