If you grow your own zucchini, you’re probably starting to have an abundance of them right about now. I know we are. Green ones. Yellow ones. I’ve been enjoying our zucchini in many different ways this past week. And if you do grow them, check out my Awesome Blossoms post and make use of those delectable zucchini flowers. Fiori di zucchini. They are a favourite summertime treat in our household.
Another favourite in the summertime is putting out an array of various nibbles on the table and making a meal of it. With good friends. Crusty bread, cheese, olives, roasted peppers, eggplant, tomato and cucumber salad, prosciutto, and these little zucchini bundles. Stuffed with blissful buffalo mozzarella, a cheese made in Italy with milk from the water buffalo, and fresh basil leaves. Perfect summertime treat!
Green and yellow zucchini
Mozzarella di Bufala, or fresh mozzarella
Fresh basil leaves
Extra Virgin Olive Oil
Bring some water to a boil in a medium pan and plunge the entire zucchini, whole, into the water for 3 minutes, 4 minutes for larger zucchini. The reason for this is because the zucchini, once thinly sliced, needs to be pliable enough to roll. I tried without boiling first and I wasn’t able to roll them into little bundles. Remove zucchini from the water and place in a colander, running cold water over them for a few minutes.
When cool enough to handle, slice as thinly as possible. I used a mandolin at the smallest setting. Lay out the slices on a tea towel and cover with another towel, allowing for the water from the zucchini to be absorbed. Let sit until ready to roll.
Pat the buffalo mozzarella dry with paper towels. Chop into small bites, no wider than the zucchini slices. Chop or tear the fresh basil in similar sizes. 30 minutes before serving, roll into little bundles. Sprinkle the slices lightly with salt, place a basil leaf on one end of a zucchini slice and add the mozzarella on top. Roll into a bundle and place on a dish. Drizzle with Extra Virgin Olive Oil and serve immediately. Buon appetito!