Sauteed Zucchini Batons with Prosciutto Drizzled with Caramelized Onion Sauce and Mango Sauce
Total:
1 hr 30 min
Active:
1 hr
Yield:
6 servings
Level:
Intermediate
Healthy
Total:
1 hr 30 min
Active:
1 hr
Yield:
6 servings
Level:
Intermediate
Healthy

Ingredients

Caramelized Onion Sauce:
Mango Sauce:
Simple Syrup:

Directions

Trim the ends from the zucchini and cut into quarters lengthwise. Season with salt and pepper. Wrap each piece tightly in prosciutto.

Heat the olive oil in a large saute pan over medium heat until hot. Add the zucchini and saute until the prosciutto is crispy but the zucchini is still nearly raw, about 5 minutes.

Drizzle drops of Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons. Serve about 4 batons per person. Serve immediately.

Caramelized Onion Sauce:

Heat a dry saute pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, gray salt, and a twist of pepper. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.

Add 2 teaspoons minced fresh thyme, if using, at end of cooking. Remove from the heat and transfer to a blender** (see Chef's Tip). Cover the blender tightly. Place a towel over the top of the blender and hold down. Pureeing hot liquids can be dangerous as they can burst from the blender and scald you. Puree the onions until smooth, adding a little water if the sauce is too thick.

Whatever the finished volume is of onions, add 25 percent Champagne vinegar and puree until smooth. Caramelized Onion sauce can be stored in refrigerator up to a month.

*Chef's Tip: you can replace vinegar with lemon juice.

**When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Mango Sauce:

*Chef's Tip: this is a ratio, not a recipe. Whatever finished volume is, vinegar is 25 percent (Example: 2 cups mangoes takes 1/2 cup of vinegar)

In a blender, puree the mangoes, sugar syrup, and salt. Add vinegar and taste for balance. Add more vinegar and thin with water, if necessary. Strain through a fine strainer into a bowl. Mango vinegar can be stored in refrigerator up to a month.

Chef's tip: you can use any kind of fruit and vinegar – you can replace vinegar with lemon juice. Herb vinegars don't work in this method.

Simple Syrup:

To a saucepan add the sugar and water (equal parts). Add a pinch of salt and the vanilla beans and bring to a simmer. Simmer for 2 minutes. Remove from the heat. Discard the vanilla bean or save for another use.

Yield: 2 cups

IDEAS YOU'LL LOVE

Sauteed Carrots

Recipe courtesy of Ina Garten

Sauteed Broccoli Rabe

Recipe courtesy of Anne Burrell

Fried Zucchini

Recipe courtesy of Alex Guarnaschelli

Zucchini Lasagna

Recipe courtesy of David Rosengarten

Zucchini Bread with Lemon Honey Butter

Recipe courtesy of Food Network Kitchen

Ricotta-Stuffed Zucchini Blossoms with Panzanella

Recipe courtesy of Anne Burrell

Sauteed Zucchini with Garlic and Thyme

Recipe courtesy of Damaris Phillips

Sauteed Squash and Zucchini

Recipe courtesy of Barbara Baldovin

Sauteed Zucchini with Feta

Recipe courtesy of Curtis Aikens

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking