Zucchini Involtini

A delicate twist on a classic, these zucchini involtini are a celebration of summer’s simplicity and comfort. Thin ribbons of zucchini are lightly breaded, wrapped around melty provolone and savoury slices of prosciutto cotto, then baked until golden and bubbling. Served with a drizzle of fresh basil pesto, each bite is crispy, creamy, and herbaceous. Elegant enough for guests, easy enough for a weeknight.

Yield 18-20

Mis en Place

Involtini

2 Zucchini

`1 C. Panko Bread Crumbs

1/2 C. Parmigiano Reggiano Cheese, grated

Freshly Cracked Black Pepper

Olive Oil, for dipping

6-8 Slices of Prosciutto Cotto, cut into strips

6-8 Slices of Provolone, cut into strips

Classic Basil Pesto

2 C. Packed Fresh Basil Leaves

1/4 C. Pine Nuts, lightly toasted

1-2 Garlic Cloves

1/2 C. Fresh Grated Parmigiano-Reggiano

1/2 C. Olive Oil

Salt, to taste

Optional: a small squeeze of lemon for brightness

Basil Leaves, for garnish

Lemon Zest, for garnish

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Method

Step 1

Prep Involtini

Using a mandoline or sharp peeler, slice zucchini lengthwise into thin ribbons (about ⅛ inch thick).

Set aside.

Step 2

Make Breadcrumb Mixture

In a shallow bowl, combine Panko, Parmigiano and black pepper.

Step 3

Lightly dip 2 ribbons of zucchini in olive oil, then dredge in the breadcrumb mixture to coat both sides.

Step 4

Place a slice of provolone cheese at one end of the zucchini ribbon, top with prosciutto cotto.

Roll tightly and arrange into an oven safe dish snuggly.

Repeat.

Step 5

Bake for 25-30 minutes at 350 degrees Fahrenheit, until cheese is melty and the tops are golden.

Step 6

Make Pesto

In a food processor or with a mortar and pestle combine basil, toasted nuts, garlic, and cheese.

Pulse until finely chopped. Stream in the olive oil until smooth and creamy. Scrape down the sides as needed. Season and balance:Taste and add salt as needed. If using, stir in a squeeze of lemon juice.

Adjust texture: If it’s too thick for drizzling, stir in a little more oil or a spoonful of warm water to loosen it.

Step 7

Serve

Spoon and swipe pesto onto serving plates, top with involtini, garnish with extra Parmigiano,

a zest of lemon and a few leaves of basil.