Baked Zucchini Skewers
Prosciutto cotto 10.5 oz (300 g) - sliced
- Zucchini 1.3 lbs
- Prosciutto cotto sliced 10.5 oz
- Scamorza (provola) cheese 9 oz
- Eggs 2
- Breadcrumbs 1 cup
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- To prepare the baked zucchini skewers, wash the zucchini thoroughly under running water, dry them and remove both ends. Using a mandoline, slice them lengthwise into thin, as regular as possible strips 1 : this way you will be able to roll them easily without breaking them. Cut the cheese into cubes as well 2 . Arrange the zucchini slices on your work surface and place a slice of cooked ham on each, trimming it if necessary so it is roughly the same size as the zucchini 3 .
- Place one or two small pieces of cheese on top 4 . Try to keep the filling inside the zucchini edges so it won't escape too much during cooking. Roll each zucchini slice up from one end until you obtain a compact roll 5 . Thread the first roll onto a long skewer stick 6 .
- Proceed in the same way with all the slices and filling available, adding the rolls to the skewer as you go. You should put 5 on each skewer 7 . Break the eggs into a bowl, add a pinch of salt and beat them with a fork until yolks and whites are combined. Pour the breadcrumbs into a container large enough to comfortably coat the skewers and season them with salt and pepper. Dip each skewer first in the beaten eggs 8 , making sure the rolls are evenly moistened, then pass it through the seasoned breadcrumbs 9 .
- Press the breading so it adheres well to the whole surface 10 . Line a baking tray with parchment paper and arrange the skewers on it 11 , leaving a little space between them 12 . If necessary you can make multiple trays.
- Dress them with a drizzle of extra virgin olive oil 13 . Bake the zucchini skewers in a preheated conventional oven at 374 °F for about 30 minutes. Turn them gently halfway through cooking to promote even browning on both sides. Remove from the oven when the breading is nicely golden and crispy and the cheese inside is soft and melty 4 . Serve hot with a side of arugula and cherry tomatoes 15 !
Difficulty: Easy
- Prep time: 35 min
- Cook time: 30 min
- Serving: 6
- Cost: Low
- INGREDIENTS
- for 12 skewers
- Zucchini 1.3 lbs (600 g)
- Prosciutto cotto 10.5 oz (300 g) - sliced
- Scamorza (provola) cheese 9 oz (250 g)
- Breadcrumbs 1 cup (100 g)
How to prepare Baked Zucchini Skewers
To prepare the baked zucchini skewers, wash the zucchini thoroughly under running water, dry them and remove both ends. Using a mandoline, slice them lengthwise into thin, as regular as possible strips 1: this way you will be able to roll them easily without breaking them.
Cut the cheese into cubes as well 2. Arrange the zucchini slices on your work surface and place a slice of cooked ham on each, trimming it if necessary so it is roughly the same size as the zucchini 3. Place one or two small pieces of cheese on top 4.
Try to keep the filling inside the zucchini edges so it won't escape too much during cooking. Roll each zucchini slice up from one end until you obtain a compact roll 5.
Thread the first roll onto a long skewer stick 6. Proceed in the same way with all the slices and filling available, adding the rolls to the skewer as you go.
You should put 5 on each skewer 7. Break the eggs into a bowl, add a pinch of salt and beat them with a fork until yolks and whites are combined.
Pour the breadcrumbs into a container large enough to comfortably coat the skewers and season them with salt and pepper. Dip each skewer first in the beaten eggs 8, making sure the rolls are evenly moistened, then pass it through the seasoned breadcrumbs 9.
Press the breading so it adheres well to the whole surface 10. Line a baking tray with parchment paper and arrange the skewers on it 11, leaving a little space between them 12.
If necessary you can make multiple trays. Dress them with a drizzle of extra virgin olive oil 13.
Bake the zucchini skewers in a preheated conventional oven at 374 °F for about 30 minutes. Turn them gently halfway through cooking to promote even browning on both sides.
Remove from the oven when the breading is nicely golden and crispy and the cheese inside is soft and melty 4. Serve hot with a side of arugula and cherry tomatoes 15!
