- Cooking Time: 8
- Servings: 6-8 as starter dish
- Preparation Time: 15
BackstoryThis is one of my FAV appetizer recipes. This recipe has prosciutto in it. However, I personally, leave out the prosciutto because I like it better as a totally vegetable appy. I put basil strips in place of sage in the zucchini. I get RAV reviews from my guests when they eat these. They will do the same for you! This recipe can be found on food network as Saltimbocca of Zucchini. I relabeled it as Zucchni Bites because I cut the zucchini in bite size pieces (about 2 inches). You won't regret making this recipe...go for it!
I need to mention that I add panko bread crumbs in the dredging process. So, basically, it's what's called FEB: Flour, Egg, Breadcrumbs. This is where I deviate from the recipe as written.
- • 2 pounds zucchini (each about 8 inches long and 1 1/2 inches in diameter work best)
- • Salt and freshly ground black pepper
- • 8 thin slices prosciutto (about 1/4 pound)
- • Leaves from 1 bunch fresh sage (about 20 leaves)
- • 1/3 pound fontina cheese, thinly sliced
- • 3 eggs, lightly beaten with a fork
- • 3/4 cup all-purpose flour
- • 1/4 cup pure olive oil, plus more as needed
- • 1 1/2 tablespoons finely chopped fresh flat-leaf parsley
- • 2 tablespoons freshly grated Parmesan
- • 1 lemon, cut into wedges
- Cut each zucchini lengthwise into thin even 1/4-inch thick slices.
- (This is most easily done on a mandolin.)
- You will need 16 slices total.
- Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt and pepper.
- Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges.
- Place 2 sage leaves on top.
- Place the cheese slices on top, taking the same precautions you did with the prosciutto.
- Finally, lay the remaining zucchini slices on top of each stack.
- Cover with paper towels or another clean tea towel, and press down firmly
- to extract moisture and firm the zucchini.
- Pour the eggs into a deep plate.
- Season the flour with salt and pepper and put it on another plate.
- Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated.
- In a skillet large enough to hold at least 3 zucchini stacks at a time, heat the olive oil over medium-high heat until hot.
- Cook the zucchini, turning once, until golden brown, about 2 minutes on each side.
- Remove to a plate and keep warm until all are cooked.
- Add more oil by tablespoonfuls, if needed.
- Add the remaining sage leaves to the hot pan and cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca.
- Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges.