Zucchini Saltimbocca Recipe

Name: Zucchini Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini (about 2 pounds); Salt; freshly ground pepper; 4 ounces thinly sliced prosciutto; 1 small bunch of sage; 1/3 pound Fontina cheese, thinly sliced; 2 large eggs; 1 cup all-purpose flour; Pure olive oil, for frying; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 1 tablespoon finely chopped flat-leaf parsley; 1 lemon, cut into wedges

Servings: persons

4 medium zucchini (about 2 pounds)
Salt
freshly ground pepper
4 ounces thinly sliced prosciutto
1 small bunch of sage
1/3 pound Fontina cheese, thinly sliced
2 large eggs
1 cup all-purpose flour
Pure olive oil, for frying
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped flat-leaf parsley
1 lemon, cut into wedges

1
Cut each zucchini lengthwise into 1/4-inch-thick slices.
2
You should have 28 slices.
3
Season with salt and pepper.
4
Lay the prosciutto over half the zucchini slices.
5
Top with 2 small sage leaves and the Fontina.
6
Cover with the remaining zucchini slices.
7
Cover the zucchini with paper towels and press down to extract any excess moisture.
8
Beat the eggs in a shallow bowl.
9
In a plate, season the flour with salt and pepper.
10
Dip the zucchini in the egg, then dredge in the flour.
11
Transfer to a plate.
12
In a large skillet, heat 2 tablespoons of olive oil until shimmering.
13
Add the stuffed zucchini without crowding the pan and cook over moderately high heat until golden brown, about 2 minutes per side.
14
Transfer to a baking sheet and keep warm in a low oven.
15
Repeat with the remaining zucchini, adding more oil to the skillet as necessary.
16
Add some sage leaves to the skillet and fry until crisp.
17
Cut the zucchini into triangles and transfer to a platter.
18
Top with the fried sage leaves.
19
Sprinkle with the Parmigiano-Reggiano and parsley and serve with the lemon wedges.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium zucchini (about 2 pounds), Salt, freshly ground pepper, 4 ounces thinly sliced prosciutto, and more.

Yes, Zucchini Saltimbocca falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Saltimbocca

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