Zucchini Parmesan and Prosciutto

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

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!

Course Dinner, First Course, Lunch, Main Course, Second Course, Vegetable

Cuisine international, Italian

Keyword parmesan, zucchini

Prep Time 30

Cook Time 30

Zucchini Draining 1

Total Time 2

Servings

Calories 654kcal

Equipment

Mandolin
Lasagna baking pan

Ingredients

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

Metric - U.S. Customary

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