Wash and trim the zucchini. Using a vegetable peeler, slice them lengthwise into thin strips and set aside.

Do not discard the trimmed ends of the zucchini. Blend them in a food processor for a few minutes with the prepared breading mix.

Transfer the mixture to a small bowl, season with salt and pepper, and add enough olive oil to combine, mixing well.

Cut the scamorza cheese into sticks or cubes, as you prefer.

Brush a baking dish with olive oil and preheat the oven to 350°F (180°C) on convection setting.

On your work surface, lay a slice of zucchini, top with a slice of speck, a generous pinch of the breading mixture, and a piece of scamorza at one end of the slice.

Starting at the end with the cheese, roll up the zucchini slice to form a roll. Repeat with the remaining ingredients, placing the rolls side by side in the baking dish and securing with wooden toothpicks if needed.

Sprinkle the rolls in the baking dish with Parmesan cheese and then breadcrumbs. Drizzle with a little olive oil and bake for the recommended time.

Serve the zucchini rolls with speck and scamorza warm or at room temperature—they’re delicious either way.