Prosciutto-Stuffed Zucchini with Feta and Brown Butter
- Level: Easy
- Yield: Makes 18 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 104
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 19
- Sodium
- 283
- Total: 30 min
- Active: 30 min
Ingredients
4 large zucchini (about 2 pounds)
1/3 cup olive oil
2 teaspoons chopped fresh rosemary
Kosher salt and cracked black pepper
4 tablespoons unsalted butter
18 thin slices prosciutto
1 cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley, for garnish
1/2 teaspoon grated lemon zest
Directions
Special equipment:
a mandoline (optional)- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.