Grilled Zucchini Prosciutto Roll Ups
These Grilled Zucchini Prosciutto Rolls Ups are easy to make yet look gourmet. This easy appetizer recipe comes together in under 20 minutes and tastes amazing. Your friends and family will fall in love with this flavorful combination.
If you love this zucchini recipe try my Sautéed Zucchini Salad.
Why You’ll Love This Recipe
Easy to make. You only need a few simple ingredients to make these grilled zucchini roll ups.
Perfect for gatherings. These rolls up are easy to eat and loaded with flavor. Making them a great recipe for any crowd or gathering.
Customizable. You can easily swap the ingredients to suit your liking. Making this a very customizable appetizer recipe.
Recipe Ingredients
- Zucchini: You’ll need one fresh zucchini for this recipe.
- Prosciutto: This recipe calls for sliced prosciutto.
- Arugula Salad: Add some fresh arugula to a mixing bowl. Lightly drizzle it with extra virgin olive oil and a light squeeze of fresh lemon juice. Season the salad with a pinch of kosher salt and a few turns of cracked black pepper. Toss until the arugula is lightly coated in the dressing.
- Balsamic Glaze: This recipe calls for balsamic glaze. Drizzle your serving platter with some balsamic glaze.
- Cheese: This recipe calls for freshly grated parmesan cheese.
Variations
Swap the cheese. Instead of grating parmesan on top of the zucchini, you can easily tuck some goat cheese or mozzarella in the roll ups instead.
Swap the arugula. Arugula has a nice peppery bite that I really enjoy. However, you can swap it for fresh spinach instead.
How to Make Grilled Zucchini Prosciutto Rolls Ups
Grill the Zucchini
Remove the ends of the zucchini with a knife. Slice the zucchini into ¼-inch thick slices using a mandoline. You’ll need 6-8 slices.
Heat a grill pan over medium high heat. Spray it with avocado oil spray to prevent sticking. Add the sliced zucchini to the pan. Grill the zucchini for 4-6 minutes on one side. Do not move the zucchini so it can get a nice sear and grill marks. Remove it from the pan.
Cooking time varies based on the thickness of the zucchini. Option to use a regular grill instead of a grill pan.
Make the Salad
Add a handful of washed and dried arugula to a mixing bowl. Drizzle it lightly with extra virgin olive oil and a small amount f fresh squeezed lemon juice. Season the arugula with a pinch of kosher salt and few turns of cracked black pepper. Toss until well combined.
Assemble
Once the zucchini is cool, add one piece to a plate. (grill marks down) Next, add one piece of prosciutto. If the prosciutto is too wide, simply fold it in half. Next, add some of the arugula salad and roll the zucchini. Repeat for all grilled zucchinis.
Add balsamic glaze to the serving platter then place the rolled zucchini on top. Finish the dish with freshly grated parmesan cheese and enjoy.
Storage
Best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Serve chilled.
Frequently Asked Questions
Yes, If you grill the zucchini too long it will be hard to handle. However, if it is undercooked it might not be pliable. Cooking time varies based on the thickness of the zucchini.
Not necessarily. However, it much easier to get thin even slices using a mandoline.
You can prep the zucchini slices ahead of time. Store them in the refrigerator in a sealable bag with a piece of paper towel. Use within 24 hours of slicing. Best enjoyed immediately once grilled and assembled.
Other Zucchini Recipes to Consider Trying
Grilled Zucchini Prosciutto Roll Ups
Equipment
- 1 grill pan or grill
- 1 small mixing bowl for salad
- 1 mandoline
- 1 microplane grater for parmesan cheese
Ingredients
- 1 medium zucchini, sliced ¼ inch thick, need 6 slices
- 6 pieces prosciutto, sliced
- 2 handfuls arugula, washed and dried
- drizzle extra virgin olive oil, over the arugula, light drizzle
- squeeze lemon juice, over the arugula, light squeeze
- pinch kosher salt, season the arugula
- few turns cracked black pepper, season the arugula
- 2 tablespoons balsamic glaze, drizzled on the serving platter
- 1-2 tablespoons parmesan cheese, freshly grated over the roll ups
Instructions
How to Make
Grill the Zucchini
- Remove the ends of the zucchini with a knife. Slice the zucchini into ¼-inch thick slices using a mandoline. You’ll need 6-8 slices.
- Heat a grill pan over medium high heat. Spray it with avocado oil spray to prevent sticking. Add the sliced zucchini to the pan. Grill the zucchini for 4-6 minutes on one side. Do not move the zucchini so it can get a nice sear and grill marks. Remove it from the pan.
- Cooking time varies based on the thickness of the zucchini. Option to use a regular grill instead of a grill pan.
Make the Salad
- Add a handful of washed and dried arugula to a mixing bowl. Drizzle it lightly with extra virgin olive oil and a small amount f fresh squeezed lemon juice. Season the arugula with a pinch of kosher salt and few turns of cracked black pepper. Toss until well combined.
Assemble
- Once the zucchini is cool, add one piece to a plate. (grill marks down) Next, add one piece of prosciutto. If the prosciutto is too wide, simply fold it in half. Next, add some of the arugula salad and roll the zucchini. Repeat for all grilled zucchinis.
- Add balsamic glaze to the serving platter then place the rolled zucchini on top. Finish the dish with freshly grated parmesan cheese and enjoy.
