Zucchini Involtini

Courgette Involtini with Prosciutto di San Daniele and Grana Padano cheese

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


  • 2 large courgettes, washed
  • 30ml (1 tbsp) olive oil
  • 6 slices Prosciutto di San Daniele
  • 125g (4oz) ricotta
  • 30ml (2 tbsp) pine nuts
  • 6 basil leaves, finely chopped & more for garnish
  • 30ml (2 tbsp) Grana Padano cheese, finely grated


  1. Slice the courgettes thinly lengthwise in 0.5cm (⅕in) strips. You are aiming for 12 strips. A mandoline works well for this task.
  2. Brush the courgettes lightly with olive oil and grill on a high heat for two minutes on each side.
  3. Place the cooked courgette on paper towel to drain excess oil and let it cool down.
  4. Mix the ricotta, pine nuts and basil in a bowl.
  5. Cut each slice of ham in half lengthways and place half a slice on each courgette slice. Repeat the process.
  6. Gently spread the courgette topped ham with a thin layer of the ricotta mixture. Leave the one end clear of the spread.
  7. Starting at the end with the ricotta at the edge, carefully roll the courgette and its contents. When you get to the end, stick a toothpick close to the edge straight through the edge to the other end to keep the roll together.
  8. Arrange the courgette rolls on a serving platter and sprinkle with basil leaves and Grana Padano cheese. Serve immediately.

  • Category: Starter
  • Cuisine: Italian


  • Serving Size: 1 serving
  • Calories: 200
  • Sodium: 391 mg
  • Fat: 15.5 g
  • Saturated Fat: 5.6 g
  • Carbohydrates: 2.5 g
  • Protein: 12.9 g
  • Cholesterol: 22 mg