Courgette rolls

Ingredients

• 400 gcourgettes
• 3 tablespoonsextra-virgin olive oil
• 100 gbreadcrumbs
• 140 gfontina, sliced
• 140 gSerrano ham

Instructions

1. 1

   Prepare the courgettes

   Trim the ends off the courgettes. Use a vegetable peeler to cut very thin strips lengthways. Put the olive oil and breadcrumbs on separate plates.

2. 2

   Coat the strips

   Pair up two courgette strips and dip them first in the oil, then in the breadcrumbs, coating both sides.

3. 3

   Fill and roll

   Place fontina and cured ham on each pair of strips. Roll them up gently so the breadcrumb coating stays in place.

4. 4

   Bake the rolls

   Arrange all the rolls in a baking dish, positioning them so they support one another. Bake in a conventional oven at 200°C for 15 minutes, then serve.

What are courgette rolls?

Courgette rolls are thin strips wrapped around a savoury filling, then baked until tender and warm. This version pairs the mild vegetable with Italian fontina and Spanish Serrano ham.

The combination works because the courgette softens around the filling while the breadcrumbs add a crisp coating. They are a handy appetiser when you want something that can be assembled ahead of baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 22g protein, 27g carbs, 23g fat.

The breadcrumbs provide most of the carbohydrates, while the olive oil and fontina contribute much of the fat. Fontina and Serrano ham supply most of the protein, and the ham and cheese also account for a substantial share of the salt. Balance a serving with a generous green salad or other fresh vegetables.

Choosing the ingredients

Courgettes: Choose firm ones that are large enough to give you long strips when peeled lengthways. Thin, even slices are easier to roll than thick ones.

Filling: Sliced fontina melts into the ham and courgette. Keep the pieces modest in size so the rolls can close without forcing them.

Coating without breaking

Thin strips: Use a vegetable peeler and work along the length of each courgette. If a strip tears, pair it with another and handle the two together gently.

Breadcrumbs: Coat both sides after dipping the strips in oil. Roll them carefully so the coating stays attached as much as possible.

Arranging the rolls

Close support: Stand or place the rolls close together in the baking dish so they lean against one another. This helps them keep their shape during baking.

Even spacing: Avoid crushing the rolls tightly; leave enough room for hot air to circulate around them.

How to tell they are done

Bake the rolls in a conventional oven at 200°C for 15 minutes. The courgette should be tender and the fontina warm and melted.

If the rolls are not quite tender after the stated time, check them briefly before serving rather than leaving them unattended for much longer.

Serving ideas

Serve the rolls warm as an appetiser or alongside a green salad. Their salty, rich filling pairs well with fresh, lightly dressed vegetables.

For a more substantial meal, add a simple grain or a bowl of soup and serve the rolls as one part of the plate.

Recipe notes & tips

• Use a sharp vegetable peeler to make long, even strips.
• Slice the courgettes lengthways so the strips are easy to roll.
• Keep the cheese and ham pieces small enough to fit inside each roll.
• Dip the courgette strips in oil before coating them with breadcrumbs.
• Set the rolls close together in the dish so they support one another.
• Serve shortly after baking while the fontina is still soft.

Variations

• Add herbs: Mix finely chopped parsley or thyme into the breadcrumbs.
• Change the cheese: Use another good-melting sliced cheese in place of fontina.
• Try another cured ham: Replace Serrano ham with another thinly sliced cured ham.
• Add black pepper: Season the filling lightly before rolling.
• Use wholemeal crumbs: Swap in wholemeal breadcrumbs for a deeper, nuttier coating.

Common mistakes to avoid

• Cutting thick strips: They are difficult to roll; peel long, thin slices instead.
• Overfilling: Too much cheese or ham can make the rolls hard to close; use modest pieces.
• Rough handling: Pressing or rolling forcefully can strip away the coating; roll gently.
• Leaving rolls unsupported: They may unfold in the dish; arrange them so they lean against one another.
• Baking too long: The courgette can become overly soft; check the rolls at 15 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven at 180°C until hot; the coating may be less crisp after storage.

Frequently asked questions