INVOLTINI DI ZUCCHINI AL FORNO (BAKED COURGETTE PARCELS)

Updated at: Mon, 21 Oct 2024 07:52:28 GMT

Step 1

Cut the ends of the zucchini and thinly slice it with a potato peeler or mandolina (I prefer the peeler as slices are thinner, 1-2mm). Set aside the first and last slice(s), that have a lot is skin on one side, and lightly salt all the other (inner) slices.

Step 2

Crumble by hand the 80g crustless sourdough bread into a food processor bowl. Roughly chop the end slices of zucchini that you set aside and add them to the bowl together with the garlic, basil, parsley, salt, pepper 2tbsp Parmesan cheese, and 1 1/2 tbsp thin breadcrumbs. Run the processor for a few seconds to further chop and mix the contents.

Step 3

Add the grated mozzarella (or scamorza or cheddar) and pulse the processor 4 or 5 times. Then add the chopped cherry tomatoes and 2 tbsp of extra virgin olive oil, and run the processor for 5 or 6 seconds. You should end up with a slightly moist filling mix with a delicious aroma.

Step 4

Pre-heat the oven to 200 degrees C (395 F)

Step 5

Oil an oven proof dish with a drizzle of olive oil. Make sure that the bottom and sides are coated.

Step 6

Lay flat one of the zucchini slices and add some filling on top

Step 7

Roll the slice into a flattened parcel, pressing slightly to compact the filling as you roll. Be careful that the filling doesn’t come off the sides.

Step 8

Place it in the baking dish and repeat the process with all the slices and filling. If some slices are a bit thin just make a wider one with 2 thin slices. Make sure that there is some space in between the parcels.

Step 9

Sprinkle the rest of the Parmesan and breadcrumbs on top of the parcels and spray some olive oil on top.

Step 10

Bake in a fan oven at 200 C (395 F) until the top is golden (about 15 minutes). You can add 2 minutes under the grill for an extra crispy top. Alternatively you can air fry them at 200 C (395 F) for about 8 minutes.

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Crispy

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