Recipe courtesy of Food Network Kitchen

Prosciutto-Stuffed Zucchini with Feta and Brown Butter

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: Makes 18 rolls
You know when people say, “That’s the stuff dreams are made of”? They’re referring to brown butter. I’m a big believer that apps for entertaining should be wildly impressive on the plate and easy behind the scenes. In this flavorful twist on rollatini, briny feta and salty prosciutto are layered together inside rosemary-scented zucchini slices. Splashed with sweet, nutty brown butter, these fantastic hors d’oeuvres might only make it to the party in your mouth.



Special equipment:
a mandoline (optional)
  1. Preheat the oven to 375 degrees F.
  2. Trim the ends of the zucchini so that they have a flat, sturdy bottom. Stand them up on your cutting board and using a very sharp knife (or mandoline), cut the zucchini lengthwise into 18 strips 1/8 inch thick. 
  3. In a small bowl, whisk together the oil and rosemary. Brush both sides of the zucchini slices with the rosemary oil and season with salt and pepper. Arrange the zucchini slices on a baking sheet and roast, flipping each strip halfway through, until tender, 8 to 10 minutes. Set aside to cool. 
  4. In a small skillet, melt the butter over low heat. Once the butter is fully melted, increase the heat to medium. Whisking occasionally, keep an eye on the butter as it begins to foam, and then changes from a pale blonde to a golden shade, about 5 minutes. When the butter’s aroma becomes very fragrant and nutty and the color is a deep golden tone, remove the pan from the heat. 
  5. Season the butter with a pinch of salt, whisk vigorously, and then strain through a fine-mesh sieve to get rid of any dark brown bits. 
  6. Lay the cooled zucchini strips on a flat surface and top each one with a thin slice of prosciutto. Place 1 scant tablespoon of feta on the bottom of the strips and roll the zucchini closed. 
  7. Arrange the rolls seam-side down on a large platter and drizzle them evenly with the brown butter. Garnish with the chopped parsley and lemon zest. 

Cook’s Note

Double the rosemary oil, add 1 large clove minced garlic, 2 tablespoons lemon juice to the extra portion and use it as a marinade for grilled chicken.