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Zucchini Saltimbocca Recipe

These unique snacks have the best of both worlds...a crunchy outside and a cheesy inside! Even folks who don't like zucchini will gobble them up.—Janet Rinehart, Chillicote, Ohio

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Zucchini Saltimbocca Recipe

Prep: 30 min. Bake: 10 min.

Yield: 16 Servings

30 10 40

Ingredients

1 medium zucchini
2 ounces Asiago cheese, thinly sliced
8 fresh sage leaves
8 thin slices prosciutto or deli ham
1/2 cup all-purpose flour
3 egg whites, lightly beaten
1 cup seasoned bread crumbs

Directions

Cut zucchini lengthwise into eight 1/4-in. slices; discard ends. Layer cheese and sage on four zucchini slices; top with remaining zucchini. Wrap two pieces of prosciutto around each zucchini stack. Carefully cut each stack widthwise into fourths.
Place the flour, egg whites and bread crumbs in separate shallow bowls. Dip stacks in flour, egg whites, then bread crumbs. Place on a greased baking sheet. Bake, uncovered, at 425° for 10-15 minutes or until golden brown, turning once. Yield: 16 servings.

Nutritional Facts 1 appetizer equals 50 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 204 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.

Originally published as Zucchini Saltimbocca in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p86