Recipe courtesy of Michele Urvater
Italian Style Baked Zucchini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 287
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 41
- Sodium
- 762
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
Ingredients
6 slices bacon, finely chopped
2 tablespoons olive oil
2 tablespoons minced shallots
1/2 teaspoon dried oregano
1/2 cup thinly sliced prosciutto
Salt and freshly ground black pepper
12 baby zucchini or 6 small zucchini, trimmed
1/4 cup chopped flat leaf parsley
Directions
- Preheat the oven to 350 degrees.
- In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
- Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.