Publisher Photo
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

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.
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.

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

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