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Baked Zucchini Skewers · GialloZafferano.com

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  Speaker 1: Baked zucchini skewers are a tasty and easy main course
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  Speaker 1: or appetizer. They are crunchy on the outside and soft
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  Speaker 1: and melty on the inside, perfect for a family meal
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  Speaker 1: or a buffet. For about 12 skewers, ready in about
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  Speaker 1: 35 minutes of preparation and 30 minutes of cooking, you
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  Speaker 1: need Zucchini, 600 grams, about 1.3 pounds Cooked ham, prosciutto cotto,
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  Speaker 1: 300 grams, about 10.5 ounces, sliced Scamorza or provola cheese,
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  Speaker 1: 250 grams, about 9 ounces. Eggs, 2. Breadcrumbs, 100 grams,
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  Speaker 1: about 1 cup. Extra virgin olive oil, as needed. Fine salt,
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  Speaker 1: as needed. Black pepper, as needed. Start with the zucchini.
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  Speaker 1: Wash the zucchini carefully under running water, then dry them
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  Speaker 1: and cut off both ends. Using a mandolin, slice the
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  Speaker 1: zucchini lengthwise into thin, regular strips. You must obtain slices
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  Speaker 1: thin enough to roll easily without breaking. Cut the scamorza
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  Speaker 1: cheese into small cubes and set them aside. Place the
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  Speaker 1: zucchini slices on your work surface. Lay one slice of
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  Speaker 1: cooked ham on each zucchini slice. If needed, trim the
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  Speaker 1: ham so it has about the same size as the
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  Speaker 1: zucchini slice. Place one or two small cubes of cheese
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  Speaker 1: on each slice, keeping the filling inside the edges of
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  Speaker 1: the zucchini so it does not escape too much during cooking.
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  Speaker 1: Starting from one end, roll each zucchini slice tightly around
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  Speaker 1: the filling, forming compact rolls. Take a long wooden or
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  Speaker 1: metal skewer. Thread the first zucchini roll onto the skewer.
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  Speaker 1: Continue with the other rolls, placing them side by side
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  Speaker 1: on the same skewer. Arrange about five rolls on each skewer.
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  Speaker 1: Proceed in the same way with all the zucchini slices, ham,
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  Speaker 1: and cheese until you obtain about 12 skewers. Break the
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  Speaker 1: eggs into a bowl. Add a pinch of fine salt
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  Speaker 1: and beat them with a fork until yolks and whites
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  Speaker 1: are well mixed. Pour the breadcrumbs into a wide container
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  Speaker 1: large enough to hold the skewers. Season the breadcrumbs with
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  Speaker 1: fine salt and black pepper and mix well. Take one
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  Speaker 1: skewer at a time. Dip the whole skewer into the
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  Speaker 1: beaten eggs and turn it so that all the rolls
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  Speaker 1: are well moistened. Let the excess egg drip off. Then
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  Speaker 1: pass the skewer through the seasoned breadcrumbs. Turn and press
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  Speaker 1: gently so the breading adheres well to the entire surface
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  Speaker 1: of all the rolls. Repeat this step for all the skewers.
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  Speaker 1: Line a baking tray with parchment paper. Arrange the skewers
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  Speaker 1: on the tray, leaving a little space between them. If needed,
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  Speaker 1: prepare more than one tray. Drizzle the skewers with extra
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  Speaker 1: virgin olive oil on all sides. Preheat the conventional oven
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  Speaker 1: to 374 degrees Fahrenheit. When the oven reaches the temperature,
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  Speaker 1: place the tray in the oven. Bake for about 30 minutes.
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  Speaker 1: Halfway through cooking, open the oven and gently turn the
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  Speaker 1: skewers so they brown evenly on both sides. At the
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  Speaker 1: end of cooking, the breading must be golden and crispy,
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  Speaker 1: and the cheese inside must be soft and melty. Remove
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  Speaker 1: the skewers from the oven and place them on a
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  Speaker 1: serving dish. Serve the baked zucchini skewers hot. They pair
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  Speaker 1: very well with a simple side of arugula and cherry tomatoes.