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!
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!
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.
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.
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.
- Lasagna baking pan
- 10 zucchini medium large
- 2 tablespoons salt to sprinkle on the zucchini
- 1 tablespoon olive oil
- 1 cup all purpose flour
- 1 1/2 cups parmesan cheese grated
- 600 grams mozzarella cheese finely cubed
- 150 grams prosciutto very thinly sliced
- 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 1/3 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.
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