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Zucchini Bundles with Balsamic Vinegar

Blog e Ricette

Parma Ham, Parmigiano Reggiano and Balsamic Vinegar are the main ingredients of this delicious summertime recipe. It is easy and quick to make. Accompanied by a glass of good wine, these might easily become a delicious and flavorful dinner.

Cooking time: 30 min

Ingredients for 4 portions:

  • 4 Long Zucchini
  • 12 Slices of Parma Ham
  • 100 g Flakes of Parmigiano Reggiano 24/30 months
  • Rocket to taste
  • Black Pepper to taste
  • Extra Virgin Olive Oil to taste
  • Balsamic Vinegar of Modena IGP Blue Label


  1. Wash the zucchini, eliminate the ends and cut into thin strips lengthwise.
  2. Grill over medium heat the zucchini strips. (You have to obtain at least 6 slices per zucchini, exterior part excluded). Turn the slices several times. Be careful not to dry them too much. They have to be soft enough in order to remain manageable.
  3. Take two grilled zucchini strips. Unite them at one point in order to obtain one long slice. Put a slice of Parma ham in the middle of it. Leave empty at least 2 cm at the top of the zucchini slice. Add parmigiano flakes and rocket, a pinch of freshly grounded pepper and a bit of extra virgin olive oil.
  4. Wrap up the bundle.
  5. Go on in this way. You have to make 12 bundles.
  6. Serve the zucchini bundles with several drops of the Balsamic Vinegar of Modena IGP Blue Label.

Buon Appetito!

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