Ingredients for 4 people: 4 zucchini
robiola
200 grams of fresh pesto to taste
breadcrumbs to taste extra virgin olive oil Salt to taste
Preparation:
Cut the zucchini into strips half an inch thick, toss them in a pan with a little olive oil and a pinch of salt for about 5 minutes.
Arrange on a baking sheet covered with parchment paper (three slices at a time close-ups), lay at the center of a slice of robiola three strips, brush with pesto, zucchini close the wallet, turn it upside down and sprinkle with bread crumbs .
Bake at 200 degrees for about 10 minutes.
Serve:
Place 2 rolls per platter and decorate with pesto.
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