Lidia’s Zucchini Roll-Ups: Your Go-To Recipe for a Delicious Italian Appetizer

Ah, the peak of summer! For many home gardeners and fresh produce enthusiasts, this means one thing: an abundance of zucchini. While it’s a wonderfully versatile squash, finding creative and utterly delicious ways to utilize a garden full of zucchini can sometimes feel like a delightful challenge. Fear not, because we have an exceptional solution that is both quick, easy, and incredibly satisfying: Lidia’s Zucchini Roll-Ups. This recipe transforms humble zucchini into an irresistible dish that will have everyone asking for more. It’s truly total yum, and a perfect way to celebrate the season’s bounty.

This brilliant recipe originates from the renowned chef and culinary icon, Lidia Bastianich. Featured in her popular and highly acclaimed book, Lidia’s Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrées, it’s a testament to her philosophy of simple, flavorful Italian cooking. Lidia’s approach always makes cooking feel accessible and enjoyable, and these zucchini roll-ups are no exception. They embody the essence of Italian home cooking – fresh ingredients, straightforward techniques, and incredible taste.

These elegant roll-ups are incredibly versatile. Imagine them served hot and perfectly crispy, accompanied by a rich marinara sauce for dipping – a quintessential Italian experience. But their charm doesn’t stop there. They are equally delightful when served at room temperature, making them a fantastic addition to your next picnic basket, a lunchbox treat, or a sophisticated appetizer for a summer gathering. Their ability to shine in various settings truly makes them a standout dish.

Unveiling the Essentials: What You’ll Need to Make Lidia’s Zucchini Roll-Ups

Crafting these exquisite zucchini roll-ups requires just a handful of simple, readily available ingredients. The beauty lies in their quality and how they come together. Here’s a closer look at the key components:

Two pounds small zucchini: Opt for smaller zucchini as they tend to be more tender, have fewer seeds, and are easier to slice thinly and uniformly. This amount typically translates to about 5 or 6 medium-sized zucchini.
Unbleached all-purpose white flour: This forms the initial light coating, helping the egg wash adhere better and contributing to that desirable crispy texture. For a gluten-free version, simply swap this for a good quality gluten-free all-purpose flour blend.
Five large eggs: The eggs create the binding batter that encases the zucchini slices, ensuring a golden-brown and flavorful crust when fried.
Salt & freshly ground black pepper: Essential for seasoning, bringing out the natural flavors of the zucchini and capers. Don’t underestimate the power of freshly ground pepper for an aromatic kick.
Neutral frying oil: A neutral oil like canola, vegetable, or grapeseed oil is crucial. It has a high smoke point, allowing for proper frying without imparting any unwanted flavors to the delicate zucchini. You’ll need enough to cover the bottom of your skillet by about 1/3-inch, which is typically 2 cups or more depending on your pan size.
Capers: These small, brined flower buds are the heart of the filling, providing a burst of briny, tangy flavor that perfectly complements the mild zucchini. Make sure they are well-drained.
Lemon: A final squeeze of fresh lemon juice brightens the entire dish, adding a zesty finish that truly elevates the capers and fried zucchini.

The Secret to Perfect Zucchini Roll-Ups: Mastering the Thin Slice

The cornerstone of Lidia’s Zucchini Roll-Ups truly lies in the preparation of the zucchini itself. The critical step here is to slice the zucchini into very thin strips. We’re not talking paper-thin, but thin enough so that once they are cooked, they become beautifully flexible and easy to roll. Aim for approximately 1/8-inch thickness.

Achieving these uniform, delicate slices can be done in a few ways. A mandoline slicer is your best friend for consistency and speed, but a sharp chef’s knife and a steady hand can also do the trick with a little patience. Even a vegetable peeler can work for creating very thin, ribbon-like strips, though they might be slightly narrower. Experiment to find what works best for you and your equipment.

While no peeling is strictly necessary for zucchini, a little trick can make a big difference: I like to remove a thin strip of skin the length of each squash as I begin to create my slices. This ensures that every strip is uniformly tender and pliable, preventing any tougher sections due to excess skin. Simply run your peeler down the length of the zucchini once or twice before starting to slice for those perfect, even strips.

Once your zucchini is perfectly sliced and prepped, it’s time to set up your culinary assembly line. This organized approach makes the breading and frying process smooth and efficient. You’ll need three stations: one for your flour, one for the egg wash, and a third, crucial station: a strainer or colander placed over a plate to collect any excess egg drips from the battered strips before they hit the hot oil. This setup ensures less mess and more even frying.

And, for those with dietary considerations, keep in mind: these delicious roll-ups can effortlessly be made gluten-free simply by switching to a high-quality gluten-free all-purpose flour blend. The texture and flavor will remain equally fantastic, ensuring everyone can enjoy this Italian delicacy.

Begin by tossing 5 or 6 zucchini strips at a time into the bowl of flour, ensuring they are thoroughly coated on both sides. This initial dredging helps create a dry surface for the egg wash to cling to.
Gently shake off any excess loose flour from the strips before carefully sliding them into the bowl of beaten eggs.
Using a fork, turn and separate the strips so that each one is completely covered with the egg batter. This ensures an even coating for frying.
Pick up each battered strip one at a time, allowing any excess egg to drip back into the bowl. This prevents too much batter from accumulating, which could lead to a soggy fry.
Carefully lay the evenly coated strips into the colander. This step allows any remaining excess egg to drain away, ensuring a crispier final product.
While you continue to batter the remaining strips, begin heating your neutral frying oil in a skillet over medium-high heat. You want the oil to be hot and ready for frying once most of your zucchini strips are coated.

Because they are sliced so thin, these zucchini strips cook up incredibly quickly in the hot oil. Keep a close watch to prevent over-browning.
Have a paper towel-lined tray or baking sheet ready and waiting for your fried zucchini strips. This will help absorb any excess oil, ensuring they stay delightfully crisp. Lightly salt them immediately after removing them from the oil to enhance their flavor.
It’s important to form the zucchini roll-ups while the fried strips are still warm and pliable. As they cool, they will stiffen, making them harder to roll without breaking. Work in batches if necessary to maintain their warmth and flexibility.

Beyond the Roll-Ups: Creative Uses for Leftover Zucchini Strips

If you find yourself with extra fried zucchini strips before you get to the rolling stage, don’t let them go to waste! These versatile strips are incredibly delicious and can be incorporated into other dishes to add a delightful Italian flair. Here are a few inspiring ideas:

Elevate your sandwich game: These strips are absolutely amazing when added to a sandwich. Imagine them layered with fresh mozzarella, juicy sliced tomatoes, and a dollop of vibrant pesto. They add a wonderful texture and savory depth.
Quick Zucchini Parmesan: Another fantastic idea is to layer these crispy zucchini strips with some creamy mozzarella, grated Parmesan cheese, and your favorite tomato sauce. After a brief stint in the oven, you’ll have a quick and utterly delicious version of zucchini parmesan. It’s comfort food at its best!
Add to Salads: Chop them up and toss them into a fresh green salad for an unexpected crunch and burst of flavor. They pair wonderfully with a light vinaigrette.
Wrap Fillings: Use them as a base for vegetarian wraps alongside hummus, roasted red peppers, and spinach.
Side Dish Supreme: Simply serve them as a side dish on their own with a sprinkle of fresh herbs and a squeeze of lemon.

Bringing It All Together: Forming Your Delectable Zucchini Roll-Ups

Now for the fun part – assembling these savory bites! This is where the magic happens and your fried zucchini strips transform into elegant roll-ups:

Carefully place a fried zucchini strip on your clean work surface, orienting it so the wider end (from the blossom end of the zucchini) is facing you, and the strip points away from your body. This wider end will serve as the base for rolling.
At the wider end closest to you, place 3 or 4 well-drained capers. These tiny flavor bombs will be nestled securely in the center of your roll-up.
Starting from the end with the capers, roll the strip tightly. Ensure the capers are completely enclosed within the roll. The goal is a firm, neat spiral.
To ensure the roll-up maintains its shape, gently stick a toothpick all the way through the center of the roll-up. This will keep it secure until serving.
Continue this process, rolling up all the prepared strips, or as many as you desire for your meal or gathering.

The Grand Finale: Serving Your Lidia’s Zucchini Roll-Ups

With your zucchini roll-ups expertly formed, they are almost ready to be enjoyed. The final touches bring out their full flavor and make for a beautiful presentation:

Just before serving, arrange the roll-ups standing on end. Take a half lemon and, squeezing it through a small strainer to catch any seeds, drizzle fresh lemon juice all over the spiral tops of the roll-ups. This zesty burst elevates the flavors beautifully.
Artfully arrange the roll-ups on a beautiful serving platter. Their spiral shape and golden hue make for an appealing display.
If desired, scatter another teaspoon or so of well-drained capers over the platter for an extra pop of briny flavor and visual appeal.
Serve immediately with your favorite marinara sauce on the side for dipping. The warm, crispy zucchini with tangy capers and rich marinara is a match made in culinary heaven.

One of the many benefits of this recipe is its make-ahead potential. If you prefer to prepare these beauties in advance, you can arrange the formed roll-ups on a baking sheet. Just before serving, simply warm them up in a low oven (around 250-300°F or 120-150°C) until heated through and lightly re-crisped. This makes them perfect for entertaining or meal prepping.

Lidia’s Zucchini Roll-Ups

Involtini di Zucchini Fritti

Adapted from a recipe by Lidia Bastianich

These delightful Fried Zucchini Roll-Ups are perfect whether served hot and crispy with a side of marinara or enjoyed at room temperature, making them ideal for picnics and gatherings. If you have any extra fried zucchini strips, they are incredibly versatile: try them in a sandwich with fresh mozzarella, sliced tomato, and pesto, or layer them with mozzarella, Parmesan, and tomato sauce for a quick and satisfying zucchini parmesan bake.

Servings 10 to 12 servings

Author Rosemary Stelmach

Ingredients

2
pounds
small zucchini
(about 5 or 6)
1 1/2
cups
all-purpose flour
(or gluten-free all-purpose flour)
5
large eggs
1/2
teaspoon
salt, or more to taste
freshly ground pepper, to taste
neutral oil, for frying
(2 cups or more, depending on skillet size)
2
tablespoons
well-drained brined capers
freshly squeezed juice from 1/2 lemon

Instructions

Begin by thoroughly rinsing and drying the zucchini. Trim off both the stem and blossom ends. Using a sharp knife or a mandoline, carefully slice the squash lengthwise into strips approximately 1/8-inch thick. The goal is for them to be flexible enough to roll easily, but not so thin that they become transparent or tear.
Prepare your dredging station: Pour the all-purpose flour into a wide, shallow bowl or dish. In a separate wide bowl, beat the five large eggs thoroughly with 1/2 teaspoon of salt and a few generous grinds of fresh black pepper. Set up a wide colander on top of a plate nearby; this will be used to drain any excess batter from the strips before they are fried.
Take about 5 or 6 zucchini strips and tumble them in the flour, ensuring they are well-coated on both sides. Shake off any loose flour to prevent a thick, pasty coating. Then, gently slide these floured strips into the beaten eggs. Using a fork, turn and separate the strips to ensure each is completely covered with the egg batter. Pick up each strip one at a time, allowing any excess egg to drip back into the bowl, then place them neatly into the colander to drain further.
Pour your chosen neutral oil into a large skillet, aiming for a depth of approximately 1/3-inch. Place the skillet over medium-high heat. While the oil is heating, prepare a baking sheet or a large platter by lining it with several layers of paper towels; keep this near your stove to receive the fried zucchini.
Once the oil is very hot (it should shimmer, but not smoke), carefully slip several battered zucchini strips into the skillet. Use kitchen tongs or a long fork to prevent oil splatters. It’s crucial not to overcrowd the pan – no more than 7 strips at a time for a 12-inch pan – to ensure they crisp up quickly and do not absorb too much oil.
Maintain a consistent medium-high heat so the strips continue to sizzle actively. Fry on the first side for about a minute and a half, or until nicely golden. Then, carefully flip them over. If they aren’t golden enough, slightly increase the heat for subsequent batches. Cook the second side for another minute or so, until both sides are golden brown and crisp. Transfer the cooked strips immediately to the paper towel-lined tray, laying them flat in a single layer. While still hot, sprinkle them lightly with pinches of salt.
Continue frying all the zucchini strips in batches, salting each batch immediately after it comes out of the oil. For the crispiest results, allow the strips to cool uncovered. If you need more space, you can lay another layer of paper towels over a sheet of cooled strips before adding new ones from the skillet. Let all the fried slices cool for a few minutes until they are easy to handle but still pliable.
To form the roll-ups, place a fried zucchini strip on your work surface, with the wider end (the end closer to the blossom of the zucchini) facing you. Place 3 or 4 well-drained capers at this wider end. Tightly roll the strip away from you, ensuring the capers are securely enclosed in the center. To keep the roll-up intact, stick a toothpick all the way through its center. Repeat this process for all the strips, or as many as you wish to prepare.
Just before serving, arrange the finished roll-ups upright on a serving platter. Squeeze fresh juice from half a lemon over the spiral tops (use a small strainer to catch any seeds). If you like, scatter an additional teaspoon or so of drained capers over the platter for extra flavor and garnish. Serve these delicious Lidia’s Zucchini Roll-Ups immediately with your favorite warm marinara sauce for dipping.

In conclusion, Lidia’s Zucchini Roll-Ups are more than just a recipe; they’re an invitation to transform a common summer vegetable into something truly extraordinary. With crispy fried zucchini strips, a burst of briny capers, and a zesty lemon finish, these roll-ups are a testament to the elegance of simple Italian flavors. Whether you’re dealing with a surplus of zucchini from your garden or simply seeking a fresh and flavorful appetizer, this recipe is guaranteed to impress. Its versatility as a hot or cold dish, coupled with its straightforward preparation, makes it a perfect addition to any culinary repertoire. So, grab those zucchinis and get rolling – your taste buds will thank you!

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