Sauteed Zucchini Batons With Prosciutto Recipe

Posted by
Rate It!
Sauteed Zucchini Batons With Prosciutto
Add your photo!
Ingredients
15
Count
Nutrition
112
Calories
Total time
25
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Trim the ends from the zucchini and cut into quarters lengthwise.
  2. Season with salt and pepper.
  3. Wrap each piece tightly in prosciutto.
  4. Heat the olive oil in a large saute pan over medium heat until hot.
  5. Add the zucchini and saute until the prosciutto is crispy, but the zucchini is still partly raw- about 5 minutes.
  6. Drizzle drops of the Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons.
  7. Serve about 4 batons per person.
  8. Serve immediately.
  9. Enjoy!
  10. CARAMELIZED ONION SAUCE: Heat a dry saute pan on the stove over medium-high heat.
  11. When the pan is hot, tilt the pan and add the olive oil.
  12. Add the onions, a small pinch of salt, and barely a twist of pepper.
  13. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes or until the onions are caramelized.
  14. Add 1/2 teaspoon of minced fresh thyme, if using, at the end of cooking.
  15. Remove from the heat, cool for at least 5 minutes and transfer to a blender.
  16. Cover the blender tightly, placing a towel over the top and holding down the lid.
  17. Puree the onions until smooth- adding a little water if the sauce is too thick.
  18. **NOTE** Whatever the finished volume is of the onions, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!),and puree until smooth.
  19. Can be stored in the refrigerator up to a month.
  20. MANGO SAUCE: In a blender, puree the mango, simple syrup and salt.
  21. (Simple syrup is made with equal parts sugar and water, a small pinch of salt, and a vanilla bean split in half- bring to a simmer and simmer for 2 minutes- Remove from the heat and discard the vanilla bean or save to make vanilla sugar).
  22. **NOTE** Whatever the volume of the mangoes is, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!), and puree until smooth.
  23. Taste for balance, and add more vinegar or thin with water, if necessary.
  24. Strain through a fine strainer into a bowl.
  25. Can be stored in the refrigerator up to a month.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 111.68 Kcal (468 kJ)
Calories from fat 51.48 Kcal
% Daily Value*
Total Fat 5.72g 9%
Sodium 35.48mg 1%
Potassium 170.51mg 4%
Total Carbs 12.19g 4%
Sugars 8.43g 34%
Dietary Fiber 1.63g 7%
Protein 1.09g 2%
Vitamin C 24.4mg 41%
Iron 0.1mg 1%
Calcium 12.8mg 1%
Amount Per 100 g
Calories 93.97 Kcal (393 kJ)
Calories from fat 43.32 Kcal
% Daily Value*
Total Fat 4.81g 9%
Sodium 29.86mg 1%
Potassium 143.48mg 4%
Total Carbs 10.26g 4%
Sugars 7.1g 34%
Dietary Fiber 1.37g 7%
Protein 0.91g 2%
Vitamin C 20.5mg 41%
Iron 0.1mg 1%
Calcium 10.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top