Zucchine Al Forno Con Parmigiano-Reggiano E Prosciutto

Submitted by lazyme

"From the September 1996 Gourmet magazine. This is simple, tasty, and makes a great presentation."

 

• Ready In: 25mins
• Ingredients: 4
• Serves: 4

ingredients

• 1 tablespoon unsalted butter
• 3 small zucchini
• 1⁄4 lb prosciutto, thinly sliced
• 1⁄4 cup parmesan cheese, grated

directions

1. Preheat oven to 400ºF and spread butter in an 8x8-inch baking pan.
2. In a large saucepan of boiling water cook zucchini until crisp-tender, about 5 minutes.
3. Drain zucchini and cool until they can be handled.
4. Trim ends of zucchini and quarter lengthwise to form spears.
5. Wrap each zucchini spear in a slice of prosciutto and arrange side by side in pan. (Zucchini will be touching).
6. Sprinkle zucchini with parmesan cheese and pepper and bake until lightly browned, 10 to 15 minutes.
7. Serve zucchini warm.

Reviews

[Starrynews]

Simple, delicious, and a cute presentation. This would make great finger food for a party too. Thanks for sharing! Culinary Quest '14

 

[threeovens]

Wow! These couldn't be simpler! Looks like a million bucks and tastes great!

 

[Maito]

I baked these on a sheet pan so they would have more room and topped with the parmesan after they were cooked. The prosciutto didn't totally get crispy, so next time I will roast these in olive oil and top them with Recipe #239502.

 

[Penny Stettinius]

Lazyme, Thanks so much for sharing this wonderful idea for zucchini appetizers, it's fabulous! I did not pre-ccok the zucc., I tossed the spears in olive oil and dusted them with an Italian herbed seasoning blend, sprinkled on some Parmesan, and wrapped them in proscuitto then popped them under the broiler for a few minutes. Voila! Perfect little summer bites with a glass of wine. I will share this with all my friends since all of us have squash coming out of our ears this time of year. **This was saved in my Top 2008 Recipes Cookbook!

 

[Pamela J]

Sorry...Nothing special, was just OK by my 4 taste testers. Thanks...