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Stuffed Ham and Cheese Mashed Potato Zucchini Rolls

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.


4 cups shredded zucchini


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


  1. Place shredded zucchini in a bowl and mix in 1 tsp salt

  2. 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

  3. In a large sauce pan add potatoes, 1 tbsp salt and fill with water to cover potatoes by 1 inch

  4. Boil until potatoes are soft, fork should go easily through the potatoes, strain in colander and let sit for 15 minutes

  5. Preheat oven 390°F and line baking sheet with aluminum foil

  6. Mash potatoes with masher or ricer into large bowl

  7. Squeeze as much liquid out of the zucchini and add to mash potato

  8. Add in ½ cup breadcrumbs, parmesan cheese, and 1 egg and using your hands combine everything together

  9. Place the rest of breadcrumbs into flat plate

  10. Whisk together 1 egg and milk in a bowl

  11. Take about ½ cup potato mixture and flatten in your hand

  12. Place 1 piece of ham and mozzarella in middle of potato patty

  13. Fold potato all over the ham and mozzarella until you have a smooth roll

  14. Dip roll into egg then into breadcrumbs and place on baking sheet

  15. Drizzle with olive oil and bake for 40 minutes, turning the rolls after 20 minutes

  16. Serve with dips or side salad


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