Zucchini Cheese and Salami Rolls

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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  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.
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  Slice the salami into rings.
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  Grate the cheese on the coarse side of a box grater.
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  Lay the zucchini slices on a platter, sprinkle them with salt and black pepper, then add the grated cheese on top.
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  Place a slice of salami on one end of each zucchini slice and roll it up into a small roll.
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  Thread the rolls onto a wooden skewer. Transfer the rolls to a baking tray and bake at 340°F (170°C) for 25 minutes.
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  When the rolls are done, you can sprinkle them with a bit more cheese while they are still hot.

What are zucchini cheese and salami rolls?

Zucchini cheese and salami rolls are thin slices of zucchini wrapped around shredded cheese and salami, then baked in the oven until the cheese melts and the edges crisp up slightly. They make a simple, hearty appetizer that feels special but takes very little effort to prepare.

Ingredients you need

For this recipe you only need one large zucchini, semi-hard cheese for grating, your favorite salami, salt, black pepper and wooden skewers. The ingredient list is short, so try to use fresh zucchini and good-quality salami to get the best flavor from every bite.

How to slice the zucchini

To roll the zucchini easily, you need long, thin slices cut lengthwise. Use a sharp knife or a mandoline to slice the zucchini evenly, because thicker slices will not bend well and can crack when you try to roll them around the cheese and salami.

Why soak wooden skewers

Soaking the wooden skewers in cold water before baking helps protect them in the hot oven. The moisture keeps them from burning or turning too dark while the zucchini rolls cook, so you can serve the rolls right on the skewers without worrying about charred ends.​

Baking time and temperature

The rolls bake at 170°C, which is about 340°F, for around 25 minutes. This timing allows the zucchini to soften, the cheese to melt and the salami to warm through without drying out, giving you a creamy inside and a lightly crisp outside.

How to serve zucchini rolls

Serve the zucchini cheese and salami rolls hot, straight from the oven, while the cheese is still soft and stretchy. Arrange them on a platter, sprinkle a little extra grated cheese or black pepper on top and let everyone grab a skewer as a bite-sized snack.

Variations and swaps

You can use different types of cheese, such as mozzarella, Gouda or mild cheddar, depending on what you have at home. If you prefer a lighter version, replace the salami with cooked turkey or chicken slices while keeping the same rolling and baking method.​

Storage and reheating tips

If you have leftovers, store the cooled rolls in an airtight container in the refrigerator for up to two days. Reheat them in a hot oven or air fryer for a few minutes until the cheese softens again, rather than in the microwave, so the zucchini does not turn too soft.

FAQ

Can I use turkey or ham instead of salami?

You can replace the salami with sliced ham, turkey or chicken deli meat if you want a milder taste, keeping the same rolling and baking times as in the original recipe.​

How thin should I slice the zucchini?

The zucchini slices should be thin enough to bend easily, about the thickness of a standard deli slice, so they roll without cracking but are still strong enough to hold the filling.

What kind of cheese works best?

A semi-hard cheese that melts well, such as Gouda, mild cheddar or a similar yellow cheese, works best because it becomes creamy without releasing too much liquid in the oven.