F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Zucchini Saltimbocca
© Sarah Anne Ward

Zucchini Saltimbocca

  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD

Saltimbocca, which, translated from the Italian, means "jump in the mouth," is traditionally prepared with veal, sage and prosciutto. Chiarello's version substitutes zucchini for the veal, and is equally delicious.

  1. 4 medium zucchini (about 2 pounds)
  2. Salt
  3. freshly ground pepper
  4. 4 ounces thinly sliced prosciutto
  5. 1 small bunch of sage
  6. 1/3 pound Fontina cheese, thinly sliced
  7. 2 large eggs
  8. 1 cup all-purpose flour
  9. Pure olive oil, for frying
  10. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  11. 1 tablespoon finely chopped flat-leaf parsley
  12. 1 lemon, cut into wedges
  1. Cut each zucchini lengthwise into 1/4-inch-thick slices. You should have 28 slices. Season with salt and pepper.
  2. Lay the prosciutto over half the zucchini slices. Top with 2 small sage leaves and the Fontina. Cover with the remaining zucchini slices. Cover the zucchini with paper towels and press down to extract any excess moisture.
  3. Beat the eggs in a shallow bowl. In a plate, season the flour with salt and pepper. Dip the zucchini in the egg, then dredge in the flour. Transfer to a plate.
  4. In a large skillet, heat 2 tablespoons of olive oil until shimmering. Add the stuffed zucchini without crowding the pan and cook over moderately high heat until golden brown, about 2 minutes per side. Transfer to a baking sheet and keep warm in a low oven. Repeat with the remaining zucchini, adding more oil to the skillet as necessary.
  5. Add some sage leaves to the skillet and fry until crisp. Cut the zucchini into triangles and transfer to a platter. Top with the fried sage leaves. Sprinkle with the Parmigiano-Reggiano and parsley and serve with the lemon wedges.
Make Ahead The recipe can be prepared through Step 2 and refrigerated for up to 4 hours.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.