Courgettes are stuffed with mozzarella and prosciutto, then tossed in breadcrumbs and baked in this tasty Italian starter or side dish.
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extra virgin olive oil, for greasing
2 courgettes, sliced lengthwise into 2mm thick slices
100g mozzarella cheese
plain flour, as needed for coating
1 egg, ligthly beaten
breadcrumbs, as needed for coating
salt and pepper, to taste
a few leaves of fresh mint for garnishing
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Method Prep:20min › Ready in:20min
Preheat the oven to 200 C / Gas 6. Line a baking tin with parchment paper and brush with some oil.
Blanch the courgette strips in boiling water for 2 minutes. Rinse under cold water and drain in a single layer on kitchen roll.
Fill each courgette slice with a small piece of prosciutto and a small piece of mozzarella; then roll each slice up. Toss each roll on a plate with flour, then dip into beaten egg before covering with breadcrumbs.
Arrange courgette rolls on the prepared baking tin. Season with salt and pepper and bake in preheated oven for 20 minutes, turning the rolls half way through cooking, until crisp and golden.