Courgette pinwheels

Ingredients

• 600 gdark green courgettes
• 200 gfontina, thinly sliced
• 200 gcooked ham, thinly sliced
• 150 gbreadcrumbs
• 1 tablespoonchopped parsley
• 50 gfinely grated Parmesan
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tasteguacamole
• to tastebreadsticks

Instructions

1. 1

   Prepare courgettes

   Heat the oven to 180°C. Trim the ends off the courgettes, wash and dry them, then use a mandoline to cut them lengthways into thin slices about 3 mm thick. Leave the skin on.

2. 2

   Salt the slices

   Sprinkle the courgette slices lightly with salt and leave them to rest for a few minutes so excess moisture can escape. Pat them dry with kitchen paper.

3. 3

   Mix the coating

   Put a little olive oil in a small bowl with a pinch of salt and whisk to emulsify. On a tray, combine the breadcrumbs with the Parmesan, parsley and a pinch of pepper.

4. 4

   Coat courgettes

   Brush both sides of each courgette slice with the oil mixture, then coat both sides in the seasoned breadcrumbs.

5. 5

   Fill and roll

   Place a slice of cooked ham and a slice of fontina on each courgette slice. Roll each one up tightly to make a pinwheel.

6. 6

   Arrange on tray

   Secure the pinwheels with skewers and place them on a baking tray lined with baking paper.

7. 7

   Bake until golden

   Drizzle the pinwheels with a little olive oil and season moderately with pepper. Bake in the preheated oven for about 20–25 minutes, until tender and golden.

8. 8

   Turn halfway

   Turn the pinwheels halfway through cooking so they brown evenly. Once cooked, take them out of the oven and remove the skewers.

9. 9

   Plate with accompaniments

   Arrange the courgette pinwheels on plates and serve them with breadsticks and small portions of guacamole.

10. 10

    Serve while warm

    Serve the pinwheels warm, when the courgette coating is crisp and the cheese is soft and melted.

What are courgette pinwheels?

These pinwheels are a baked Italian-style starter made by rolling courgette slices around ham and cheese. The name describes their spiral shape when sliced or viewed from the end.

This version combines fontina’s melting texture with a Parmesan and breadcrumb coating. Salting the courgettes first helps the coating adhere and gives the rolls a better chance of turning golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 565 calories, 33g protein, 48g carbs, 27g fat.

The breadcrumbs and courgettes supply most of the carbohydrates, while fontina and olive oil contribute much of the fat; the ham, cheese and Parmesan provide protein. Serve with a generous salad or other vegetables, and keep the breadsticks and guacamole portions modest if you want a more balanced plate.

Choosing and slicing the courgettes

Firm courgettes: dark green courgettes are specified here, and firm ones are easier to slice and roll. Keep the skin on, as directed, so the slices hold together better.

Even slices: cut lengthways to about 3 mm thick. A mandoline makes consistent slices, but take care while using it and stop before your fingers get close to the blade.

Build a crisp coating

Dry slices: a short rest after salting draws out moisture, which you can blot away with kitchen paper. This helps prevent the breadcrumb layer from becoming soggy.

Seasoned crumbs: mix the breadcrumbs with Parmesan, parsley and pepper before coating the courgettes. Brush both sides with the oil emulsion so the crumbs have an even surface to cling to.

Roll without splitting

Thin filling: use thin slices of cooked ham and fontina so they fit neatly inside each courgette slice. Keep the filling within the edges to make rolling easier.

Tight spirals: roll each slice firmly, then secure it with a skewer. If a slice cracks, handle it gently and use the skewer to keep the roll together on the tray.

Watch the oven cues

Golden edges: bake at 180°C for about 20–25 minutes, turning the pinwheels halfway through. The coating should look golden and the courgette should be tender.

Melted centre: the fontina should be soft inside the roll. Ovens vary, so use the colour and tenderness cues as well as the stated cooking time.

Serve them warm

Fresh from the oven: the contrast between the crisp coating and melted cheese is best while the pinwheels are warm. Remove the skewers before plating.

On the side: serve with breadsticks and small portions of guacamole, as suggested. A simple green salad also makes a fresh accompaniment.

Recipe notes & tips

• Dry the courgette slices well after salting so the crumb coating sticks.
• Cut the courgettes to an even thickness for more consistent cooking.
• Brush both sides of each slice with the oil mixture before coating.
• Keep the ham and fontina slices thin so the rolls are easier to secure.
• Turn the pinwheels halfway through baking for even browning.
• Remove the skewers before serving.

Variations

• Use another melting cheese: choose a similar cheese if fontina is unavailable.
• Add herbs: mix extra chopped herbs into the breadcrumb and Parmesan coating.
• Make them meat-free: leave out the ham and add a thin slice of roasted pepper.
• Change the dip: serve with tomato sauce or a herby yoghurt dip instead of guacamole.
• Add chilli: stir a little chilli into the breadcrumb mixture for gentle heat.

Common mistakes to avoid

• Wet courgettes: pat the slices dry after their salted rest so the coating does not turn soggy.
• Uneven slices: aim for about 3 mm thickness so the courgettes cook at a similar rate.
• Loose rolls: roll each slice firmly and secure it with a skewer before baking.
• Patchy coating: brush both sides with the oil emulsion before pressing into the seasoned crumbs.
• One-sided browning: turn the pinwheels halfway through the cooking time.
• Overbaking: check for tenderness and a golden coating around the 20-minute mark.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat in an oven until hot; the coating is less likely to soften than it would in a microwave.

Frequently asked questions