Rotolo di zucchini #rotolo #zucchini #vegetarian #vegetables #italy #cooking #cook #food #recipe

Rotolo di zucchini
This elegant dish combines the
simplicity of Italian cuisine with the freshness of mama’s garden ingredients, creating a perfect harmony of flavors and textures. Baked to a beautiful golden hue, each slice reveals a swirl of goodness that’s light, savory, and irresistibly delicious. Whether served as a stunning appetizer or a satisfying main, making it the perfect centerpiece for any meal 🤗
Have you ever tried anything like this?

#zucchini #rotolo #vegetarian #italiancooking #southernitaly #italy #cook #cooking #chef #sandiego #foodnetworkfinds #california #super_italy #italia #food #recipe

Ingredients:
4 med green zucchini
6 eggs
2 tbls of flour
Bunch of basil
1/2 pound of Mozzarella thinly sliced
1/4 pound of prosciutto cotto thinly sliced
Salt and pepper to taste

Instructions:
Preheat oven at 350 degrees.
Shred all zucchini on the cheese grater and add a pinch of salt. Put it on the side to rest for thirty minutes allowing the salt to extract the water. After thirty minutes squeeze zucchini to remove water.
In another large bowl add eggs, shredded basil, flour, a pinch of black pepper and a pinch of salt. Mix well until well combined. Now add strained shredded zucchini to your egg mixture. Mix well. Once mixed, prepare your sheet pan lined with parchment paper. Now evenly disperse your mixture on the pan and place in the oven for approximately twenty minutes.
Remove from the oven and place it on a large piece of foil. Now add your layers of sliced mozzarella and prosciutto cotto flat on top.
Now with your parchment paper begin to roll.
Once finished put back in the oven for five minutes.  Remove from oven and let sit for five minutes before you cut and serve. Enjoy !