Fresh basil, cheese and pancetta all wrapped up together into the perfect bite. Instead of lasagna, thinly sliced zucchini is used to create these rolls that are filled with Italian flavors. Since all the flavor is in the rolls, you can just use a simple tomato sauce as its base.
Zucchini Pancetta Rolls
- 2 large zucchini
- Olive oil
- Salt and pepper
- 24 slices GF pancetta thinly sliced (estimating at 6 rolls per person)
- 200 gr GF mozzarella or provolone thinly sliced
- 1/2 bunch fresh basil
- 2 cups GF tomato or marinara sauce
- Trim ends from zucchini and slice lengthwise into 1/8-1/4" thick slices, then season with salt and pepper. Heat a large skillet with oil and quickly fry on both sides, until just starts to brown. Remove from heat and allow to cool until able to handle it. Lay them flat out on a work surface.
- Cut pancetta into slices to fit on top of a zucchini slice. Then layer on cheese and some basil leaves, all torn to fit.
- Roll each stack and secure with a toothpick (or place seam side down). Continue until all ingredients are used up.
- Choose a baking pan size, based on how many rolls you were able to create. Then pour in tomato sauce, and gently place rolls in upright, side-by-side, removing toothpicks as you go (or you can lay them all seam side down).
- Sprinkle with a bit of salt and pepper and bake at 425F for 12 minutes, until sauce is hot and cheese is melted. Or bake for 30-45 minutes, and allow the pancetta to crisp up a bit and the zucchini to become a bit firmer as all the moisture gets evaporated out (this is actually my favorite!).