Smokey's Zucchini and Carrot Involtini

Ingredients for 4 servings:

• 2 large zucchini, cut lengthwise into thin slices
• 2 large carrots, cut into sticks about 1/2 cm thick and about 5 cm long
• 6 slices of Parma ham or Serrano
• 125 g cream cheese with pepper
• 50 g Parmesan, freshly grated
• Butter, for the mold
• 1 sprig(s) rosemary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

SiS-suitable, uncomplicated starter

Briefly steam the zucchini until soft and easy to roll. Steam the carrots until al dente. Drain or dry the zucchini slices thoroughly and arrange them on a flat surface. Spread a thin layer of peppercorn cream cheese over them. Halve the prosciutto lengthwise and place on the zucchini, then place the carrots crosswise on top and roll everything up. Place the involtini in a buttered dish and sprinkle some Parmesan over them. I always add a sprig of rosemary; it adds a great flavor. Bake at 200°C in the center of the oven for about 20 minutes until the Parmesan begins to brown. Remove the rosemary sprig at the end. Serve with a crisp salad.