Potato Roll Stuffed with Zucchini

Here is a recipe for a zucchini-stuffed potato roll with an Italian twist.

Ingredients

• 1 kg of potatoes
• 2 medium zucchini
• 100 g of cooked ham (optional for a vegetarian version)
• 100 g of shredded mozzarella
• 50 g of grated Parmesan
• 2 eggs
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil
• Butter for greasing
• Breadcrumbs for the baking dish

Preparation

1. Start by peeling the potatoes and boiling them in salted water until they become soft.
2. In the meantime, slice the zucchini into rounds and sauté them in a pan with a drizzle of oil, salt, and pepper until they are lightly golden. Set aside.
3. Drain the potatoes and mash them until smooth. Add the eggs, Parmesan, a pinch of nutmeg, salt, and pepper, and mix well until you get a homogeneous mixture.
4. Take a baking dish and grease it with some butter, then sprinkle with breadcrumbs.
5. Spread the mashed potatoes onto the baking dish, forming a rectangle about 1 cm thick.
6. Evenly distribute the cooked ham over the potatoes, then add the zucchini and sprinkle with the shredded mozzarella.
7. Roll everything up carefully, helping yourself with parchment paper so that the roll maintains its shape.
8. Bake the roll at 180 °C for about 20-30 minutes or until the surface is golden brown.
9. Let the roll cool down slightly before cutting it into slices and serving.

Curiosity

The potato roll is an interesting variation of the classic ‘gattò di patate’, a typical dish from Southern Italy, especially from the Campania region. It’s a creative way to present potatoes in a format that can be varied with different fillings, changing the internal ingredients according to the season or personal tastes.