Saltimbocca of Zucchini

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Rated 5 stars out of 5
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Total Time:
23 min
Prep
15 min
Cook
8 min
Yield:
4 as a light main dish, 6 to 8 as a side dish or starter
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 19 reviews

  • on April 07, 2010

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    This was easy to make, although having a mandaline would be nice in getting the slices perfect. It was easy enough cutting by hand, but it took a little while longer. Use regular olive oil, not extra virgin for frying, the taste is really great. The sage and prosciutto together with the cheese is wonderful. I loved the smell, taste and texture. Follow the recipe as Michael dictates and you will not be let down. My husband LOVED this dish, and wants to make it for dinner guests to show off.

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  • on February 11, 2010

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    ok, this sounded interesting so I made it tonight for dinner. I'd rate it only average. The whole sage leaf flavor totally overpowered the dish and the fabulous taste of the zucchini. Next time, I'd make this with a slice or two of garlic on each instead. Yum! It was some work to assemble too and as with all fried foods, if you're not used to it anymore, can be a bit too much frying (read oily going on.

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  • on January 02, 2010

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    I made this tonight and it was very well recieved. Wonderful and simple recipe.

    Thanks Michael!

    people found this review Helpful.
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