Makes: 10 Rolls
This is a great recipe that can be used as an appetizer with Zesty Ranch Dressing or Marinara Sauce. It can also be made for diner with a side salad. Omit the ham and this becomes a vegetarian meal.
Ingredients
4 cups shredded zucchini
Salt
5 cups chopped peeled russet potatoes
1 cup breadcrumbs (divided)
¼ cup grated parmesan cheese
2 eggs
¼ cup milk
Mozzarella cheese cut into 2 inch long ½ inch sticks
Ham cut into 2 inch long ½ inch sticks
Olive oil
Directions
Place shredded zucchini in a bowl and mix in 1 tsp salt
Strain zucchini in a colander and place plate on top of zucchini with a measuring cup of water for weight. Let sit while you make potatoes
In a large sauce pan add potatoes, 1 tbsp salt and fill with water to cover potatoes by 1 inch
Boil until potatoes are soft, fork should go easily through the potatoes, strain in colander and let sit for 15 minutes
Preheat oven 390°F and line baking sheet with aluminum foil
Mash potatoes with masher or ricer into large bowl
Squeeze as much liquid out of the zucchini and add to mash potato
Add in ½ cup breadcrumbs, parmesan cheese, and 1 egg and using your hands combine everything together
Place the rest of breadcrumbs into flat plate
Whisk together 1 egg and milk in a bowl
Take about ½ cup potato mixture and flatten in your hand
Place 1 piece of ham and mozzarella in middle of potato patty
Fold potato all over the ham and mozzarella until you have a smooth roll
Dip roll into egg then into breadcrumbs and place on baking sheet
Drizzle with olive oil and bake for 40 minutes, turning the rolls after 20 minutes
Serve with dips or side salad
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