Delicious zucchini rolls baked in the oven with a filling of edamer cheese, ham, and grated Parmigiano Reggiano, all held together with breadcrumbs and olive oil.
1: Blanch the zucchine for 5 minutes and let them cool.
2: Lay out the zucchine and fill each slice with edamer, prosciutto, and a sprinkle of Parmigiano.
3: Roll them up and secure with a toothpick.
4: In a bowl, combine the pangrattato with olive oil, salt, and pepper.
5: Dip the rolls in the breadcrumb mixture and place them in a baking dish.
6: Bake in a preheated oven until golden and crispy.
