These crispy baked zucchini rolls, or involtini, are a delightful Italian appetizer. Thin ribbons of zucchini are wrapped around savory prosciutto (or ham) and melty provolone, then coated in a mixture of Parmesan and breadcrumbs and baked until golden and crisp.
Italian cooking is brilliant at combining bold flavors—think cheese and tomato in classic chicken Parmigiana or the sage-and-prosciutto pairing in saltimbocca alla Romana. Those dishes tend to be rich and filling; involtini provide a lighter, elegant option that still delivers on flavor.
On a recent trip to Naples I discovered these delicate zucchini rolls in a small trattoria. Rooted in tradition, involtini appear in many forms—eggplant, veal, or chicken are common—but using zucchini creates a fresh, seasonal bite that crisps up beautifully in the oven.
When baked, zucchini becomes slightly sweet and crisp, which contrasts nicely with the salty prosciutto and creamy provolone. Serve these as an appetizer, a party finger food, or pair them with grilled vegetables for a light main course.
Table of Contents
- Invest in a Vegetable Mandoline
- Ingredient Notes and Substitutions
- How to Make Involtini
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Zucchini Involtini (Zucchini Rolls) Recipe
This recipe highlights zucchini’s delicate flavor while adding crunchy, cheesy coating and a savory filling. It’s straightforward to prepare and great for entertaining.
Tip From Kevin
Invest in a Vegetable Mandoline
A mandoline quickly produces even, thin strips—perfect for rolling zucchini. It saves time and makes the presentation consistent, so your involtini cook evenly and look professional. Use it for salads, garnishes, and other recipes where precise slices matter.
Ingredient Notes and Substitutions
(See the recipe card for exact quantities)
- Zucchini – Choose larger, firm zucchini without soft spots so you can slice wide ribbons.
- Ham or Prosciutto – Prosciutto adds a salty, cured note, but thin ham slices work well if you prefer a milder taste.
- Provolone – A mild, meltable cheese. Mozzarella or another melty cheese are fine substitutes.
- Breadcrumbs – Provide crunch; use plain breadcrumbs or panko for extra texture. Mixing in grated Parmesan boosts flavor.
- Kosher Salt – Enhances flavor and helps manage zucchini moisture.
- Red Pepper Flakes – Optional; a pinch adds warmth. Omit for a milder result.
- Olive Oil – Helps the coating adhere and promotes browning and crisping in the oven.
How to Make Involtini
- Prepare. Preheat the oven to 350°F (175°C). Grease a baking dish and set aside. Wash, dry, and trim the zucchini, then use a mandoline to slice 1/8-inch (about 3mm) ribbons.
- Assemble. Combine breadcrumbs, grated Parmesan, salt, and red pepper flakes in a shallow bowl. Pour about half the olive oil into a separate bowl. Dip each zucchini ribbon in oil, letting excess drip off, then dredge in the breadcrumb mixture on both sides. Place a strip of ham and a slice of provolone on the breadcrumb-coated side, roll up gently, and secure with a toothpick.
- Bake. Arrange the rolls in the prepared dish with a little space between each. Drizzle with remaining olive oil and bake 20–25 minutes, until golden and crisp. Let cool slightly before serving.
Recommended Tools
- Vegetable Mandoline – For fast, consistent thin slices that roll easily.
- Toothpicks – Keeps rolls closed while baking. Wet them briefly before use to reduce burning.
Storing and Reheating
Because zucchini is high in moisture, freezing is not recommended. To refrigerate, cool the involtini to room temperature and store in an airtight container for 2–3 days. If needed, re-secure rolls with toothpicks.
To reheat: place rolls in a baking dish, drizzle with a little olive oil, cover loosely with foil, and bake at 350°F until warmed and the cheese is soft. Remove the foil for the last few minutes to re-crisp the coating.
Frequently Asked Questions
They’re best hot for crispiness and melty cheese, but cold involtini work well as antipasti or picnic food. Expect softer coating after refrigeration.
Excess moisture in the zucchini can cause sogginess. Lightly salt the slices and let them sit 10–15 minutes, then blot dry before breading.
Yes. Ricotta, fresh herbs, spinach, sun-dried tomatoes, or nuts can be added—just avoid overfilling so the rolls keep their shape.
Zucchini Involtini (Zucchini Rolls)
Print Recipe
Equipment
-
Vegetable Mandoline
Ingredients
- 2 zucchini
- 1/2 lb ham slices or prosciutto
- 1/2 lb provolone cheese slices
- 2 cups breadcrumbs or panko
- 1 1/2 cups grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil
Instructions
-
Preheat oven to 350°F. Grease a 9×9 or 8×12-inch baking dish and set aside.
-
Wash and dry the zucchini. Trim the ends and, using a mandoline set to about 3mm (1/8 inch), slice very thin strips—thin enough to roll without tearing.
-
In a shallow bowl combine breadcrumbs, grated Parmesan, salt, and red pepper flakes. Pour olive oil into a second shallow bowl.
-
Dip each zucchini strip in oil on both sides, letting excess drip off, then coat both sides with the breadcrumb mixture.
-
Place a strip of ham and a slice of provolone on one edge of each coated strip. Roll up gently and secure with a toothpick. Transfer to the prepared baking dish. This yields about 18–24 rolls.
-
Drizzle the rolls with additional olive oil and bake 20–25 minutes, until golden and crisp. Allow to cool slightly before serving.
Nutrition
Nutrition values are estimates and should not replace professional advice.
