Stuffed courgette rolls

Ingredients

• 700 gcourgettes
• 280 gEdam
• 220 gcooked ham
• 150 gbreadcrumbs
• 3eggs
• as neededfine salt
• as neededblack pepper
• as neededpeanut oil

Instructions

1. 1

   Slice the courgettes

   Wash the courgettes and trim off their ends. Use a mandoline to cut 36 long slices, each about 4–5 mm thick. Cut the cheese into slices about the same width as the courgettes. Lay two slices of cheese on one courgette slice, covering its surface.

2. 2

   Add the ham

   Place a slice of cooked ham over the cheese, then top it with another courgette slice.

3. 3

   Roll and secure

   Roll up the layers and secure each roll with two cocktail sticks. Repeat with the remaining courgette slices to make 18 rolls.

4. 4

   Coat and fry

   Heat the oil for frying. Meanwhile, beat the eggs with a little salt and pepper. Dip each roll in egg, then coat it in breadcrumbs. Fry 2–3 rolls at a time in oil at 170°C for about 4–5 minutes.

5. 5

   Drain the rolls

   Lift out the rolls and drain them on kitchen paper before serving.

What are stuffed courgette rolls?

These are courgette slices layered with cheese and cooked ham, rolled up, breadcrumbed and fried. The recipe does not specify a particular regional origin; it uses familiar ingredients in a crisp, filled appetiser.

The thin courgette slices make the rolls pliable, while the cheese and ham bring a savoury centre. Frying gives the breadcrumb coating its crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 172 calories, 0g protein, 7g carbs, 12g fat.

The recipe's stated nutrition per serving is 172 kcal, with 7.3 g carbohydrate and 11.8 g fat; protein is listed as 0 g. The breadcrumbs contribute most of the carbohydrate, while the frying oil and Edam contribute much of the fat; serve the rolls with salad or vegetables for a more balanced plate.

Choosing and slicing the courgettes

Even slices: Cut the courgettes lengthways to about 4–5 mm thick, as directed. A mandoline helps make slices of consistent thickness, which roll more evenly.

Matching widths: Cut the Edam to fit the courgette slices. This helps cover the surface without leaving large edges that could catch while rolling.

Layering the filling

Cheese first: Lay two slices of Edam over each courgette slice, covering it, then add one slice of ham. Keep the filling within the courgette edges so it is easier to roll and secure.

Secure firmly: Place another courgette slice over the filling, roll the layers up, and use two cocktail sticks to hold each roll together.

Getting an even coating

Egg dip: Beat the eggs with a little salt and pepper, then turn each roll in the mixture so the surface is coated.

Breadcrumbs: Coat the rolls after the egg, covering the outside evenly. Work carefully around the cocktail sticks so the rolls stay intact.

Frying to the right texture

Oil temperature: Fry at 170°C for about 4–5 minutes, following the recipe. The coating should turn golden and crisp while the filling heats through.

Small batches: Cook only 2–3 rolls at a time, as specified. This leaves room to turn them and helps keep the cooking manageable.

Serving the rolls

Drain well: Transfer the fried rolls to kitchen paper to remove excess oil before serving. Let them rest briefly so the filling is hot but less likely to spill when cut.

On the plate: Serve them as an appetiser or alongside a fresh salad or simply cooked vegetables for a fuller meal.

Recipe notes & tips

• Use a mandoline carefully to make the 36 courgette slices evenly thin.
• Cut the Edam to match the width of the courgette slices before assembling.
• Keep the filling inside the edges of the courgette to make rolling easier.
• Fry just 2–3 rolls at a time, as the method specifies.
• Drain the cooked rolls on kitchen paper before serving.

Variations

• Cheese swap: Use another sliced cheese that melts well in place of Edam.
• Ham alternative: Try a different cooked deli ham while keeping the same layering method.
• Herb seasoning: Add dried herbs to the beaten egg for a more aromatic crumb.
• Peppery coating: Mix a little extra black pepper into the breadcrumbs.
• Oven approach: Bake the coated rolls instead of frying, checking them as they cook since the recipe gives no oven timing.

Common mistakes to avoid

• Uneven slices: Very thick or irregular slices are harder to roll; aim for the specified 4–5 mm thickness.
• Overfilled rolls: Filling that sticks out can make rolling difficult; keep the cheese and ham within the courgette edges.
• Loose rolls: The layers may shift during coating; secure each roll with two cocktail sticks.
• Crowded frying: Too many rolls at once make turning awkward; fry 2–3 at a time.
• Skipping the drain: Excess oil can make the coating greasy; place each batch on kitchen paper.

How to store

These rolls are best served freshly fried for the crispest coating. Refrigerate leftovers in a covered container and reheat in an oven until hot; the coating may soften during storage.

Frequently asked questions