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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 46 |
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This is a great side dish, We had our friends over for Sunday lunch and served this as a side and everyone loved it. It was so simply! Ingredients:
2 pounds zucchini |
6-8 slices of prosciutto |
fresh sage leaves |
fontina cheese sliced thin |
3-4 eggs beaten with a fork |
olive oil for the saute |
1 cup flour |
parmesan cheese and parsley for serving |
Directions:
1. 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.
2. 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.
3. Lay the other half of the Zucchini on top to make a stack, continue this until you have 8 stacks total
4. Heat the oil on medium-high heat
5. 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.
6. Finish with fresh parmesan cheese and parsley.
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