Sauteed Zucchini Batons With Prosciutto
Ready In: 25 mins
Serves: 6
Ingredients
- 6 medium zucchini (about 8" long and of equal diameter)
- salt, to taste
- fresh ground pepper, to taste
- 1 1⁄2 teaspoons extra virgin olive oil
For Caramelized Onion Sauce
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, minced
- 1 pinch salt
- 1 pinch fresh ground black pepper, to taste
- 1⁄2 teaspoon minced fresh thyme leave (optional)
- 1⁄4 cup champagne vinegar or 1⁄4 cup lemon juice (*See note below)
For Mango Sauce
- 1 large mango, peeled and pitted,cut into 1/2 inch dice
- 1⁄4 cup simple syrup (see below)
- 1 pinch salt
- 1 pinch fresh ground black pepper
- 1⁄4 cup champagne vinegar or 1⁄4 cup lemon juice (*See note below)
Directions
- Trim the ends from the zucchini and cut into quarters lengthwise.
- Season with salt and pepper.
- Wrap each piece tightly in prosciutto.
- Heat the olive oil in a large saute pan over medium heat until hot.
- Add the zucchini and saute until the prosciutto is crispy, but the zucchini is still partly raw-- about 5 minutes.
- Drizzle drops of the Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons.
- Serve about 4 batons per person.
- Serve immediately.
- Enjoy!
- CARAMELIZED ONION SAUCE: Heat a dry saute pan on the stove over medium-high heat.
- When the pan is hot, tilt the pan and add the olive oil.
- Add the onions, a small pinch of salt, and barely a twist of pepper.
- Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes or until the onions are caramelized.
- Add 1/2 teaspoon of minced fresh thyme, if using, at the end of cooking.
- Remove from the heat, cool for at least 5 minutes and transfer to a blender.
- Cover the blender tightly, placing a towel over the top and holding down the lid.
- Puree the onions until smooth-- adding a little water if the sauce is too thick.
- **NOTE** Whatever the finished volume is of the onions, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!),and puree until smooth.
- Can be stored in the refrigerator up to a month.
- MANGO SAUCE: In a blender, puree the mango, simple syrup and salt.
- (Simple syrup is made with equal parts sugar and water, a small pinch of salt, and a vanilla bean split in half-- bring to a simmer and simmer for 2 minutes-- Remove from the heat and discard the vanilla bean or save to make vanilla sugar).
- **NOTE** Whatever the volume of the mangoes is, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!), and puree until smooth.
- Taste for balance, and add more vinegar or thin with water, if necessary.
- Strain through a fine strainer into a bowl.
- Can be stored in the refrigerator up to a month.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off