Zucchine Al Forno Con Parmigiano Reggiano E Prosciutto
Transform your weeknight dinners with the irresistible charm of *Zucchine al Forno con Parmigiano Reggiano e Prosciutto*, a classic Italian baked zucchini recipe that's as comforting as it is elegant. This dish features tender zucchini slices layered with thin, savory prosciutto and topped with a golden blend of Parmigiano Reggiano, breadcrumbs, garlic, and a hint of lemon zest for a delightful crunch. Baked to perfection in just 25 minutes, this recipe combines fresh, wholesome ingredients with a simple preparation method that makes it accessible for both beginners and seasoned cooks. Ideal as a flavorful appetizer, side dish, or even a light main, it’s guaranteed to impress with its rich umami flavors and eye-catching presentation. Perfect for fans of Italian cuisine, these oven-baked zucchini slices are a must-try!
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Ingredients
- 4 medium Zucchini
- 3 tablespoons Olive oil
- 100 grams Parmigiano Reggiano cheese
- 8 slices Prosciutto slices
- 50 grams Breadcrumbs
- 2 tablespoons Fresh parsley (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Lemon zest
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Step 2
Wash the zucchini thoroughly, then slice them lengthwise into thin strips, about 1/4-inch thick.
Step 3
Drizzle 2 tablespoons of olive oil over the zucchini slices, and season them with salt and black pepper. Arrange the slices on the prepared baking sheet in a single layer.
Step 4
In a small bowl, mix the breadcrumbs, Parmigiano Reggiano cheese, minced garlic, parsley, and lemon zest.
Step 5
Distribute half of the breadcrumb mixture evenly over the zucchini slices.
Step 6
Place a slice of prosciutto on top of each zucchini slice, folding or trimming as needed to fit cleanly.
Step 7
Sprinkle the remaining breadcrumb mixture over the prosciutto layer, ensuring even coverage.
Step 8
Drizzle the remaining 1 tablespoon of olive oil over the top to help the breadcrumbs crisp up.
Step 9
Bake in the preheated oven for 20–25 minutes, or until the zucchini is tender and the breadcrumbs are golden and crunchy.
Step 10
Let the zucchini cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
| Serving size | (1216.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1855.9 |
| Total Fat 116.7g | 0% |
| Saturated Fat 40.0g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 248.0mg | 0% |
| Sodium 13956.3mg | 0% |
| Total Carbohydrate 105.4g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 58.2g | |
| Protein 109.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1360.5mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 3019.1mg | 0% |
Source of Calories