Prosciutto-and-Cheese-Filled Zucchini Rolls

Name: Prosciutto-and-Cheese-Filled Zucchini Rolls
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 6 to 8 servings (about 24 pieces)
Cuisine: italian
Ingredients: Nonstick cooking spray; 2 pounds zucchini (4 to 5 small zucchini), trimmed; Kosher salt and freshly ground black pepper; 8 large eggs; 1/3 cup plus 3 tablespoons Parmesan; 6 ounces cream cheese, at room temperature; 4 scallions, thinly sliced; 4 ounces thinly sliced prosciutto (6 to 7 slices)

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Level: Intermediate

Total: 1 hr 55 min
Active: 35 min

Yield: 6 to 8 servings (about 24 pieces)

Inspired by rotolo di zucchine — a ham, cheese and zucchini-based appetizer from Italy — our version uses thinly sliced prosciutto and homemade scallion cream cheese for a light and refreshing dish you can enjoy all summer long. Serve the rolls on their own as a starter or with a simply dressed salad of leafy greens for a complete meal.

Level: Intermediate

Total: 1 hr 55 min
Active: 35 min

Yield: 6 to 8 servings (about 24 pieces)

Ingredients

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Nonstick cooking spray

2 pounds zucchini (4 to 5 small zucchini), trimmed

Kosher salt and freshly ground black pepper

8 large eggs

1/3 cup plus 3 tablespoons Parmesan

6 ounces cream cheese, at room temperature

4 scallions, thinly sliced

4 ounces thinly sliced prosciutto (6 to 7 slices)

Directions

Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside.
Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook’s Note), wipe out the large bowl.
Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn’t be any browning), about 20 minutes.
Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes.
Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble.
Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight.
When ready to serve, use a sharp chef’s knife to slice crosswise into 1/2-inch-thick pieces.