Spring recipe: zucchini and provola cheese skewers with aromatic herbs

A recipe that tastes of spring, light and ideal for the first dinners with family or friends, when the evenings get longer and the desire to be outdoors returns. A perfect idea also for an aperitif or a vegetarian buffet, where the freshness of zucchini meets provola cheese in an embrace of delicate flavors that appeal to young and old alike!

Find out how to prepare delicious zucchini and provola cheese skewers, enhanced by the irresistible scent of aromatic herbs from the garden.

Zucchini and provola cheese skewers with aromatic herbs: ingredients for 8 skewers

• 5 medium-sized zucchini
• 4 slices of provola cheese
• 100g grated cheese
• Breadcrumbs as needed
• A sprig of rosemary
• A sprig of thyme
• A sprig of marjoram
• 6–7 mint leaves
• 6–7 basil leaves
• extra-virgin olive oil (as needed)
• Salt to taste
• Balsamic vinegar (optional)

Method

Wash the zucchini, remove the ends, and slice them very thinly with a mandoline or slicer.

Wash and dry the aromatic herbs, remove the woody parts and blend them with 4–5 tablespoons of breadcrumbs until the mixture is fine and fragrant.

Arrange a slice of zucchini on the work surface, add a piece of provola cheese, a sprinkling of grated cheese and a little flavored breadcrumbs. Roll the zucchini slices up and, if you want to make fuller rolls, add 2 or 3 more slices.

Thread the rolls onto the skewers, brush them with extra virgin olive oil, add a pinch of salt and a light sprinkling of flavored breadcrumbs.

Bake in a preheated conventional oven at 180 C for 25–30 minutes, until the rolls are golden on top.

Serve hot or warm. For an extra touch, add a drizzle of balsamic vinegar just before serving.