Zucchini Parma ham rolls

Name: Zucchini Parma ham rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Courgettes (about 250 g each); 8 discs Parma ham (approx. 12 g each); 2 sachets (195 g; weight of 125 g) Mozzarella cheese; 50 g Parmesan cheese; 2 tablespoons (approx. 20 g) Breadcrumbs; 50 g soft butter; 1/2 bunch Thyme and parsley; 7-10 Tbsp Thyme; 7-10 Tbsp wooden sticks

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Courgettes (about 250 g each)
8 discs Parma ham (approx. 12 g each)
2 sachets (195 g; weight of 125 g) Mozzarella cheese
50 g Parmesan cheese
2 tablespoons (approx. 20 g) Breadcrumbs
50 g soft butter
1/2 bunch Thyme and parsley
7-10 Tbsp Thyme
7-10 Tbsp wooden sticks

Directions

1
Clean, wash and cut the zucchini lengthwise into approx. 8 thin slices. Blanch in boiling water for about 2 minutes. Take out and drain on kitchen paper. Cut the ham in half lengthwise.
2
Drain the mozzarella and cut into cubes. Cover zucchini slices with one half of ham and mozzarella and roll up. If necessary, stick firmly and place in a large flat dish. Grate parmesan finely and mix with breadcrumbs.
3
Add softened butter. Wash the herbs, dab dry and chop finely. Knead everything together and spread on the rolls. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes.
4
Arrange on a plate and serve garnished with thyme as desired.