These zucchini cheese and salami rolls are the kind of appetizer you make once and keep repeating all summer long. Thin strips of zucchini are seasoned, topped with grated cheese and wrapped around slices of salami, then baked until the outside is lightly crisp and the inside turns creamy and melty. They are quick to assemble, use just a few basic ingredients and are perfect to share with family or friends.

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Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 196 kcal

Ingredients

Instructions

Soak the wooden skewers in cold water for 30 minutes so they do not burn in the oven. Wash the zucchini, trim off the ends. Slice it into thin strips, because thick slices will be hard to roll up.
Slice the salami into rings.
Grate the cheese on the coarse side of a box grater.
Lay the zucchini slices on a platter, sprinkle them with salt and black pepper, then add the grated cheese on top.
Place a slice of salami on one end of each zucchini slice and roll it up into a small roll.
Thread the rolls onto a wooden skewer. Transfer the rolls to a baking tray and bake at 340°F (170°C) for 25 minutes.
When the rolls are done, you can sprinkle them with a bit more cheese while they are still hot.