Prosciutto and Cheese Zucchini Roll Ups Recipe

Prosciutto and Cheese Zucchini Roll Ups Recipe makes for a fantastic appetizer or light snack that’s both tasty and surprisingly easy to whip up. If you’ve got zucchini, some prosciutto, and cheese hanging out in your fridge, you’re already halfway there.

Why You Should Try Prosciutto and Cheese Zucchini Roll Ups

Ever felt like your usual zucchini dishes are a bit… meh? These roll ups fix that by combining salty prosciutto with creamy cheese and fresh zucchini. They’re low-carb but don’t skimp on flavor. Plus, they look fancy enough to impress guests but are simple enough for a weeknight snack. What’s not to love?

Variation I’ve Tried

I’ve played around with this recipe quite a bit. Sometimes I swap out the cheese for mozzarella or goat cheese, depending on what mood I’m in. Adding a little fresh basil or a sprinkle of red pepper flakes gives a nice twist too. Oh, and if you want to get really wild, a drizzle of balsamic glaze on top after baking adds a sweet tang that’s hard to beat.

Adaly Kandice

Prosciutto and Cheese Zucchini Roll Ups

A delicious and easy appetizer featuring thinly sliced zucchini rolled up with prosciutto and creamy cheese.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 180

Ingredients

  

• 2 large zucchini, thinly sliced lengthwise
• 8 slices prosciutto
• 4 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• to taste black pepper

Instructions

 

1. Preheat oven to 375°F (190°C).
2. Lay sliced zucchini on a clean surface and spread cream cheese evenly over each slice.
3. Top each with a slice of prosciutto, sprinkle with Parmesan cheese, basil, and black pepper.
4. Carefully roll up each zucchini slice and place seam side down on a baking sheet.
5. Bake for 10 minutes until zucchini is tender and cheese is melted.
6. Serve warm as an appetizer.

Notes

Use thinly sliced zucchini for easier rolling. Prosciutto adds a salty and savory flavor that complements the creamy cheese. Fresh basil enhances the freshness of the roll ups.

Tips for Prosciutto and Cheese Zucchini Roll Ups

• Don’t skip salting the zucchini strips. It helps prevent sogginess by pulling out extra water.
• Use a mandoline if you have one; it makes slicing super thin and even strips a breeze.
• Keep an eye on the roll ups in the oven. You want them tender but not mushy.
• If you’re short on time, you can skip baking and serve these fresh, but baking melts the cheese and blends the flavors beautifully.

Leftovers

If you have any leftovers (which is rare, honestly), store them in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave. They might lose a bit of their crispness but still taste great.

Common Mistakes to Avoid

• Don’t slice the zucchini too thick or the roll ups won’t roll nicely.
• Skipping the salt step can make the zucchini watery and soggy.
• Overfilling with cheese makes rolling tricky and can cause leakage during baking.
• Baking too long will turn the zucchini mushy timing is key.

Nutrition Facts

• Calories: 180 kcal
• Carbohydrates: 4 g
• Protein: 12 g
• Fat: 13 g
• Fiber: 1.5 g
• Sugar: 2 g

These Prosciutto and Cheese Zucchini Roll Ups pack a flavorful punch without loading you up on carbs or calories. Perfect for when you want something tasty but not too heavy.