Directions:
- Cut the Zucchini lengthwise into even 1/4 inch slices ( I used a mandolin) 16 slices total. Place slices on paper towel to remove water.
- Place prosciutto slices on half the slices and do not let it hang over. Place 1-2 sage leaves (depending on the size) on top and place cheese slices on top.
- Lay the other half of the Zucchini on top to make a stack, continue this until you have 8 stacks total
- Heat the oil on medium-high heat
- Season the flour with salt and pepper and take each stack dip in beaten egg and roll in flour place in pan with the olive oil that is medium-high heat. Cook until golden brown.
- Finish with fresh parmesan cheese and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.5 Kcal (124 kJ) | ||
| Calories from fat | 9.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 2% | |
|---|---|---|---|
| Cholesterol | 12.45mg | 4% | |
| Sodium | 77.87mg | 3% | |
| Potassium | 101.5mg | 2% | |
| Total Carbs | 3.87g | 1% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 104.58 Kcal (438 kJ) | ||
| Calories from fat | 32.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 2% | |
|---|---|---|---|
| Cholesterol | 44.15mg | 4% | |
| Sodium | 276.04mg | 3% | |
| Potassium | 359.82mg | 2% | |
| Total Carbs | 13.7g | 1% | |
| Dietary Fiber | 1.98g | 2% | |
| Protein | 5.1g | 3% | |
| Vitamin C | 23.8mg | 11% | |
| Iron | 1.7mg | 3% | |
| Calcium | 55.4mg | 2% | |
* 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.
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