I never found zucchini that exciting, but I really like it prepared this way. These baked zucchini bites are filled with ham and smoky scamorza, then coated in panko mixed with fresh mint and basil.
The zucchini gets golden and crispy on the outside while the cheese melts inside. They look nice on the table and only need a few basic ingredients.
I like serving them as a vegetable side or party appetizer, but they’re also great for a quick lunch when I’m in the mood for something cheesy. I also like making them when friends or family come over.
How to Make Baked Zucchini Bites
INGREDIENTS:
- 1 large zucchini
- 60 g cooked ham
- 60 g smoked scamorza cheese, sliced
- ¼ cup panko breadcrumbs
- 2 tbsp olive oil, divided
- 3 fresh basil leaves, chopped
- 3 fresh mint leaves, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- A handful of mozzarella, grated
Step-by-Step Instructions
1. Preheat the oven to 385°F (195°C).
2. Using a mandoline slicer, slice the zucchini lengthwise into very thin slices, about 1 mm thick.
3. In a large shallow plate, combine the chopped basil, chopped mint, panko breadcrumbs, salt, and black pepper. Mix everything together.
4. Arrange the zucchini slices on a clean work surface and lightly brush both sides with olive oil.
5. Press each zucchini slice into the breadcrumb mixture to coat both sides.
6. Place the coated zucchini slices on your work surface. Top each one with a slice of cooked ham, followed by a slice of scamorza cheese.
7. Roll up each zucchini slice with the ham and cheese inside.
8. Line a baking dish with parchment paper and lightly brush it with olive oil. Place the zucchini rolls upright and close together so they don’t fall over while baking. Drizzle a little olive oil over the zucchini rolls and sprinkle the tops with grated mozzarella.
9. Bake for about 25 minutes, until the zucchini is tender and the tops are golden.
Serve and Enjoy!
Important Recipe Notes:
- Slice the zucchini evenly: You can use a sharp knife, but a mandoline slicer works best for getting thin, even slices that are easy to roll.
- Don’t overfill the zucchini: Don’t add too much ham or scamorza to each slice. Too much filling can make the zucchini hard to roll and can cause it to tear.
- Serve hot: Serve them hot, when the cheese is still melted and the coating is crispy. If serving them later, reheat them in the oven until warmed through and crispy again.
- How to cook the ham: Heat a skillet over medium heat and add ½ tsp olive oil. Place the thinly sliced ham in the skillet and cook for 1–2 minutes on each side, or until lightly browned.
- How to smoke the scamorza: Place the scamorza in a heat-safe container and use a smoking gun to fill the container with smoke. Seal the container and let the cheese sit for 10–20 minutes. If you want a stronger smoky flavor, leave it in the smoke for a few extra minutes.
Baked Zucchini Bites
Ingredients
Method
- Preheat the oven to 385°F (195°C).
- Using a mandoline slicer, slice the zucchini lengthwise into very thin slices, about 1 mm thick.
- In a large shallow plate, combine the chopped basil, chopped mint, panko breadcrumbs, salt, and black pepper. Mix everything together.
- Arrange the zucchini slices on a clean work surface and lightly brush both sides with olive oil.
- Press each zucchini slice into the breadcrumb mixture to coat both sides.
- Place the coated zucchini slices on your work surface. Top each one with a slice of cooked ham, followed by a slice of scamorza cheese.
- Roll up each zucchini slice with the ham and cheese inside.
- Line a baking dish with parchment paper and lightly brush it with olive oil. Place the zucchini rolls upright and close together so they don’t fall over while baking.
- Drizzle a little olive oil over the zucchini rolls and sprinkle the tops with grated mozzarella.
- Bake for about 25 minutes, until the zucchini is tender and the tops are golden.