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    August 8, 2020

    Zucchini Parmesan and Prosciutto

    Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini. No frying or precooking needed!

    Zucchini Parmesan & Prosciutto is it delicious and cheesy way to use summer zucchini from your garden
    It’s not fair to call zucchini a weed but in many ways it acts like one in the garden. It self-propagates from year to year from any seeds left in the garden and if you don’t pick the zucchini every few days they grow to be enormous. So enormous that they are almost impossibly heavy to pick up. Bottom line is that you have to pick zucchini frequently and use them frequently because they grow in abundance all summer long and into the fall. It’s not a vegetable that freezes well but it sure is divine in dishes like this Zucchini Parmesan & Prosciutto!

    Garden fresh summer Zucchini
    This dish is simple and quick to make:
    Slice the zucchini lengthwise and super-thin using a mandolin. There are many different mandolins on the market but my favorite is the simplest and least expensive that I've been using for years!  Lightly salt the slices and let drain for an hour or two over a colander. Spread the zucchini out on a dish towel, roll up the dish towel and twist so that you remove the excess liquid. 

    Use a dish towel to twist and squeeze out excess liquid from greens before using to make pasta
    Make a béchamel sauce, use a readymade one or simply dust each layer with all purpose flour.
    Drizzle a 13" X 9" oven to table baking pan with olive oil and then begin layering your ingredients: zucchini, mozzarella, béchamel sauce or a dusting of flour, grated Parmesan cheese. Every two or three layers of zucchini add a layer of prosciutto - or even mortadella.
    I love Emile Henry bakeware because it's durable, functional and is attractive when brought to the table.
    Bake the Zucchini Parmesan and Prosciutto at 350°F (175°C) for 30 minutes until the zucchini is cooked through and the top is golden and crispy. Serve right away or cool thoroughly and freeze.

    There are tons of great recipes that use zucchini. Perhaps my favorite is ‘Nduja Spaghetti with Slivered Zucchini and Arugula. Use the zucchini flowers to make these luscious deep-fried zucchini flowers. And of course who doesn't love Eggplant Parmesan so be sure to give this recipe a try.

    Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini

    Please note that the below Zucchini Parmesan and Prosciutto printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe, at the end of the ingredients list.

    Zucchini Parmesan & Prosciutto is it delicious and cheesy way to use summer zucchini from your garden

    Zucchini Parmesan and Prosciutto

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Zucchini Draining: 1 hour
    Total Time: 2 hours
    Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini. No frying or precooking needed!
    Course: Dinner, First Course, Lunch, Main Course, Second Course, Vegetable
    Cuisine: international, Italian
    Keyword: parmesan, zucchini
    Servings: 6

    Equipment

    • Mandolin
    • Lasagna baking pan

    Ingredients 
    Metric - U.S. Customary

    • 10 zucchini medium large
    • 2 tablespoons salt to sprinkle on the zucchini
    • 1 tablespoon olive oil
    • 1 cup all purpose flour
    • 1 ½ cups parmesan cheese grated
    • 600 grams mozzarella cheese finely cubed
    • 150 grams prosciutto very thinly sliced

    Instructions

    • Slice the zucchini lengthwise and superthin using a mandolin.
    • Lightly salt the slices and let drain for an hour or two over a colander.
    • Rinse the zucchini under cool water.
    • Spread the zucchini out on a dish towel, roll up the dish towel and twist to remove the excess liquid.
    • Drizzle the lasagna baking pan with the olive oil.

    Begin layering your ingredients:

    • First a layer of zucchini, then ⅓ cup mozzarella, then a dusting of all purpose flour (about 2 tablespoons), then a sprinkling of grated Parmesan cheese (about 4 tablespoons).
    • Every two or three layers of zucchini add a layer of prosciutto - or even mortadella if you prefer. You can use aged or cooked prosciutto.
    • Bake at 350°F – 175°C - for 30 minutes until the zucchini is cooked through and the top is golden and crispy.
    • Serve right away or cool thoroughly and freeze.

    Nutrition

    Serving: 200grams | Calories: 654kcal | Carbohydrates: 29g | Protein: 40g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 113mg | Sodium: 335mg | Potassium: 1023mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1534IU | Vitamin C: 58mg | Calcium: 856mg | Iron: 3mg
    Tried this recipe?Let us know how it was!

    I make a small commission on purchases made through links on my website. Prices are identical for you, but purchasing through my links helps support my work to bring you great recipes, culinary and travel information.

     

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    Reader Interactions

    Comments

    1. Hildy Karev says

      June 12, 2021 at 3:14 pm

      Wendy, they look beautiful. Don't think I can find the flowers here in Israel, but will fill up on them in Italy. Thank you for sharing these delicious receipes.

      Reply
      • Wendy says

        September 16, 2021 at 7:59 am

        hildy, if you have a fresh produce market that sells zucchini then they most definitely would have access to the flowers. Sometimes they just throw them away but if you ask them to put them aside they'll keep them for you! With or without the flowers it's a great way to use your summer zucchini because this is a wonderful dish to freeze.

        Reply
      • Wendy says

        September 16, 2021 at 8:00 am

        Hildy, if you have a fresh produce market that sells zucchini then your preferred vendor will inevitably have access to the flowers. just ask them to put them aside for you instead of throwing them away. With or without the flowers this is a delicious dish and a wonderful way to use up your summer zucchini, and the dish freezes beautifully!

        Reply

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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