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Zucchini Saltimbocca Recipe

Total Time: Prep: 30 min. Bake: 10 min.

Makes: 16 servings

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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Ingredients

Directions

  1. 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.
  2. 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.
VIEW DIRECTIONS
Originally published as Zucchini Saltimbocca in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p86

Nutritional Facts

1 each: 50 calories, 2g fat (1g saturated fat), 10mg cholesterol, 204mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.