Saltimbocca of Zucchini

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Romance on a Shoestring

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
8 min
Level:
Intermediate
Yield:
4 as a light main dish, 6 to 8 as a side dish or starter

Times:

Prep: 15 min
Inactive Prep: --
Cook: 8 min
Total:: 23 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Saltimbocca of Zucchini
martha austin, TX 07-19-2009
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One Of Your Best!
Rated: 5 stars out of 5

I made this for family tonight, and it was the hit of the evening. I found it very easy to make. I put it together at least... one hour before breading and cooking it. I layed everything out on paper towels and then topped it with paper towels and pressed it all down. When I breaded it and sauteed it, and it stayed in the little bundles perfectly. I think the resting time let everything sort of stick together. I think it was one of the best antipasti that I have ever made. I DVR you show evey day, and you are one of the best on the Food Network. Thank you for all your wonderful recipes. Read more
recipe Saltimbocca of Zucchini
null null, null 07-10-2009
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really good
Rated: 5 stars out of 5

The recipe is enough for quite a party. I suggest tying the zuchini bindles together like trussing a chicken, over... medium heat it won't burn. Read more
recipe Saltimbocca of Zucchini
GRANT Weyburn, SK 02-17-2009
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Fantastic
Rated: 5 stars out of 5

Simple to make, quite a crowd pleaser
recipe Saltimbocca of Zucchini
Karla Cheshire, CT 12-20-2008
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Fabulous!
Rated: 5 stars out of 5

This was a huge hit in my house. Hubby doesn't like zucchini so I used yellow squash instead.
recipe Saltimbocca of Zucchini
Karen Boise, ID 07-29-2008
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Wow!
Rated: 5 stars out of 5

I almost didn't make this because it looked hard to turn the zucchini over, without everything slipping out. I used a... spatula and my tongs and it was so easy! My husband wondered where the rest of the meal was, until he began eating the first one. He loved everything about the dish! We each had 4 and it was plenty. I will make this for my husband any time he's having a craving for it...which will be requently!Read more
recipe Saltimbocca of Zucchini
ANN arroyo grande, CA 07-26-2008
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Delicious
Rated: 5 stars out of 5

We loved this recipe. I did modify by cooking up a marinara sauce and placing the zucchini on the sauce. My husband said... this was a do over. This is a winner, and will be dinner party staple as an appetizer.Read more