Directions:
- In a medium size saucepan, saute the prosciutto in the olive oil until crisp, add in the onion and bell pepper, cook stirring frequently until crisp tender.
- Stir in the garlic and tomato paste, cook an additional 2 to 3 minutes, add in the tomato juice from the canned tomatoes and stir mixture scraping up browned bits from bottom of pan.
- Add the tomatoes, vinegar and red pepper flakes cook until most of the liquid has evaporated add in the fresh basil and season with salt and pepper to taste. Keep warm while preparing the zucchini cakes.
- Using the large side of the box grater, grate the zucchini and onion. Place in the center of a clean kitchen towel, bring up sides and gently squeeze out the moisture.
- Place in a medium bowl, add the remaining ingredients and combine well with a spatula.
- Heat oil in a non-stick skillet over medium heat and when hot drop the mixture into the hot pan forming into 4 equal cakes. Cook the bottom until crisp, turn and gently press down on top. Continue to cook until the other side is crisp and browned.
- Divide the sauce among 2 plates, top with 2 cakes per each and using a vegetable peeler garnish all with strips of fresh Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.03 Kcal (1863 kJ) | ||
| Calories from fat | 244.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.17g | 42% | |
|---|---|---|---|
| Cholesterol | 102.69mg | 34% | |
| Sodium | 1048.36mg | 44% | |
| Potassium | 1640.98mg | 35% | |
| Total Carbs | 29.92g | 10% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 21.74g | 43% | |
| Vitamin C | 121.1mg | 202% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 16.6mg | 92% | |
| Calcium | 153mg | 15% | |
| Amount Per 100 g | |||
| Calories | 95.39 Kcal (399 kJ) | ||
| Calories from fat | 52.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 42% | |
|---|---|---|---|
| Cholesterol | 22.01mg | 34% | |
| Sodium | 224.72mg | 44% | |
| Potassium | 351.75mg | 35% | |
| Total Carbs | 6.41g | 10% | |
| Sugars | 1.58g | 29% | |
| Dietary Fiber | 1.17g | 22% | |
| Protein | 4.66g | 43% | |
| Vitamin C | 26mg | 202% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.6mg | 92% | |
| Calcium | 32.8mg | 15% | |
* 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.
Try this similar recipes
-
Chicken Romano
Seasoned dry bread crumbs, Grated pecorino romano cheese and 8 more.. -
Italian Tomato Sausage Ragu With Penne
Olive oil and 14 more.. -
Basic Spaghetti Sauce
Olive oil, Onion, chopped and 9 more.. -
Spicy Creamy Tomato Sauce
Olive oil, Red onion, chopped, Garlic, crushed and 8 more.. -
Bahamian Conch Chowder
Olive oil, Chopped sweet onions and 19 more.. -
Italian Chicken Sliders with Tomato Jam (Brian Boitano)
Olive oil, Onion, diced, Garlic, chopped, Diced tomatoes and 13 more.. -
Vegetable Ratatouille With Pasta
Eggplants, cut into about 1/2-inch squares and 14 more.. -
Potato Pizzas
Baking potato, per person, Pizza sauce (recipe below ) and 10 more..
Also Try
-
-
-
Spicy Cod Cakes With Chipotle Sauce
Cod fish fillets or 12 oz flaky mild white fish fillets and 8 more.. -
Fish Cakes With Herbed Sauce (German)
Potatoes (peeled ), Onion (divided per prep step #1) and 12 more.. -
Slammin' Salmon Crunchy Cakes With Gayla Sauce
Fat-free mayonnaise, Capers, Lemon juice, Fresh lemon rind and 16 more.. -
Zucchini Filled With Three Cheeses With Homemade Tomato Sauce
Olive oil, Onion, finely chopped and 12 more.. -
-
-
Zucchini Tart With Gruyere Cheese and Herbs
Fresh zucchini, thinly sliced (about 6 medium zucchini or... and 10 more.. -
Zucchini Stuffed With Tomato, White Beans, and Pesto
Zucchini , halved lengthwise and ends trimmed (or 4 small) and 9 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
