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Meet your new favorite Italian summer appetizer: Baked Zucchini, Prosciutto and Cheese Roll-ups. These little bites are light, savory, and perfect for warm weather snacking. Thin slices of zucchini are coated in a crispy Parmesan breading, baked until golden, then rolled up with prosciutto, Italian provolone cheese and fresh basil for a pop of freshness. 

8 zucchini roll-ups on a white platter


They’re easy to make, surprisingly elegant, and totally addictive—especially when served with a side of Italian tomato sauce for dipping.  They’re  like an Italian version of zucchini pinwheels, where zucchini replaces the tortilla.

Table of contents

Ingredients

  • Zucchini/courgette slices
  • Olive oil
  • Breadcrumbs
  • Parmesan cheese
  • Salt & black pepper
  • Provolone cheese
  • Prosciutto
  • Fresh basil
  • Tomato and basil sauce


Whether you’re hosting a backyard get together or just want a snack that feels a little fancy, these zucchini roll-ups check all the boxes. They make the perfect appetizer with minimal cooking. Plus, since they’re baked, they’re a healthy and delicious option that’s surprisingly light and not too filling.

An overhead view of zucchini roll-ups on a square place with a bowl of Italian sauce


They’re best served at room temperature, making them perfect to bring to a friend’s house. And since it’s zucchini season (or courgette, for my UK friends), there’s no better way to enjoy it than the way they do in Italy—baked, rolled, and packed with Italian flavor.


Slicing zucchini


Zucchini rolls aren’t difficult to make—the only tricky part is slicing the zucchini. I recommend using a mandoline slicer (see picture below). It’s the best way to get uniform slices and makes the process much quicker and easier. 


Note: The thickness of the rolls will depend on the length of the zucchini.


No mandoline? A sharp knife works too—just take your time and aim for slices about
⅛-inch/4 mm thick so they’re flexible enough to roll. Just make sure they are all the same length.


Ready to give it a try? Keep scrolling for the full recipe and step-by-step tips!

Slicing zucchini on a mandoline slicer


How to bake breaded zucchini slices


After slicing the zucchini, brush each slice with olive oil, then coat them in seasoned breadcrumbs. Place them on a wire rack inside a baking sheet/tray and bake until golden.


Pro tips for perfect breaded zucchini:

  • Let the zucchini strips come to room temperature before baking. This helps them cook more evenly and shortens the baking time.
  • Sprinkle or brush more olive oil onto the breadcrumbs before baking to ensure they get crispy.
  • Bake them on a wire rack set over a baking pan/tray. This allows heat from the oven to circulate evenly, making the breading crisp on all sides without flipping.
Slices of provolone cheese and prosciutto on a cutting board

To build the roll-ups:

  • Slice the prosciutto to match the length and width of the zucchini slices. This ensures every bite includes a bit of everything.
  • Cut the cheese into small pieces so it rolls easily.
  • Use a toothpick to secure each roll-up—it holds everything together and makes dipping extra easy.
Pieces of cheese on a baked zucchini strip
A slice of prosciutto
Basil leaves on a zucchini strip


These tasty bites go by many names. In Italian, they’re called involtini, while in English, you might hear them referred to as rollatini. Whatever you call them, zucchini roll-ups make a light, flavorful, one-bite appetizer that’s perfect for summer—and far less ambiguous than their name suggests!


Best cheese for breaded zucchini roll-ups


Since this is an Italian-themed dish, the cheese should be Italian, too. I like using provolone for its mild, creamy texture, but fontina is another excellent choice—it’s rich and smooth with great depth of flavor. Mozzarella cheese is a great option if you want something classic, though it’s not as flavorful as the others. Ricotta, while creamy and delicious, can make the zucchini soggy. 


Serving Baked Zucchini, Prosciutto and Cheese Roll-ups


I wrote this zucchini roll ups recipe to serve as an appetizer, making a total of 8 rolls (2 per person). However, you can also serve them as a side dish or alongside a salad. I’ve also sliced the leftovers and served them over pasta with sauce. While delicious on their own, I love dipping them. I recommend a good tomato basil sauce, marinara, or any of your favorite Italian tomato sauces.

An overhead view of zucchini roll-ups on a square place with a bowl of Italian sauce

Ingredient subsititues


Swap prosciutto for ham, or make it vegetarian by omitting the meat and using vegetarian cheese. You can also skip the breading to make them gluten-free—just brush the roll-ups with oil and grill them on an outdoor grill or grill pan. Which makes them a low-carb option.

Storing leftovers


The rollups will keep for up to 3 days in a sealed contain in the fridge. Just bring to room temperature before eating (or you can eat them cold).


More Zucchini Recipes to Celebrate Summer Squash Season

Summer is the perfect time to enjoy fresh zucchini! Try some of my favorite recipes featuring this versatile squash:


If you’ve made my Zucchini Prosciutto Roll ups recipe please leave a star rating in the recipe card. You can also leave a comment below or ask a question.

Yield: 8

Baked Zucchini Prosciutto and Cheese Roll-ups

Zucchini slices rolled up

Breaded and baked zucchini slices are rolled with provolone cheese, prosciutto and fresh basil

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 4-6 Zucchini/courgettes (to yield 8 long slices) * see note
  • ½ cup/60 grams plain breadcrumbs
  • ¼ cup (10 grams) Parmesan cheese, grated
  • ¼ teaspoon salt
  • Small pinch ground black pepper
  • ⅓ cup (78 ml) olive oil
  • 2-3 slices of Italian cheese (provolone), cut into pieces
  • 8 slices Prosciutto, cut to the length and width of the zucchini
  • 4 basil leaves, torn into pieces
  • Italian tomato basil sauce, for dipping
  • Toothpicks for securing the rolls

Instructions

To bake in the oven:

  1. 1. Preheat oven to 400°F/200°C. Place the oven rack in the upper ⅓ oven the oven.  Place a wire rack inside a baking sheet/tray. This will help cook and crisp both sides when baking.
  2. Slice zucchini thin on a mandoline slicer, about ⅛-inch/4mm thick and all the same length. Depending on how long your zucchini are.
  3. To a large plate, add the breadcrumbs, Parmesan, salt and pepper, mix well.
  4. Brush both sides of the zucchini slices with olive oil and coat in breadcrumbs, pressing them into the slices. Lay them on the rack evenly spaced and sprinkle lightly or brush with more olive oil to help brown.
  5. Bake for 20-30 minutes, or until the breadcrumbs are golden brown. If they’re not browning, you can turn on the broiler/oven grill for the last few minutes.

To air fry:

  1. Heat air fryer to 375°F/190°C. Place the slices in a single layer and cook for 8 minutes, turn and cook for a further 8 minutes, or until browned. You will have to work in batches depending on how large your air fryer tray is.
  2. Allow the baked zucchini to cool slightly. Start with the narrowest end, place cheese pieces evenly along the slice, top with a slice of prosciutto, then basil and roll tightly. Secure with a toothpick.
  3. Serve with sauce for dipping.

Notes

They should be room temperature, not cold so they bake up faster. This count depends on their thickness.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 398Total Fat 26gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 19gCholesterol 46mgSodium 2023mgCarbohydrates 19gFiber 3gSugar 6gProtein 22g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Italian / Category: Appetizers