In the summer when your garden is giving you more zucchini than you know what to do with, try this elegant appetizer recipe.
It takes a bit of time to prepare, but it isn't hard. And the result is an unusually succulent combination of creamy, crisp and salty that your guests won't soon forget.
This recipe can easily be doubled or tripled, depending on how many guests you have. And feel free to try different varieties of Boursin or even whipped cream cheese (regular cream cheese will be more difficult to spread). The Garlic and Herb Boursin cheese gives this zucchini recipe an Italian flavor, but the shallot and chive would work well, too.
Un-Fried Zucchini and Prosciutto
- 1 slice whole wheat bread
- 1 medium zucchini
- 3 slices prosciutto (Italian ham)
- 2 Tbsp. Light Boursin Garlic and Herb Cheese (or your favorite whipped cream cheese)
- 1 Tbsp. olive oil
Preheat oven to 375 degrees F. Line a sheet pan with a silpat mat or spray with nonstick cooking spray (olive oil flavored, if you have it).
Tear bread into quarters. Place bread in a blender or food processor and pulse until the mixture turns into fine crumbs. Spread bread crumbs out in an even layer in a shallow dish. Set aside.
Using a vegetable peeler, slice zucchini lengthwise into thin strips. You may have to discard the first slice or two, because they may be too small. You should be able to get about 12 to 15 good strips from one medium zucchini.
Lay zucchini strips out on a cutting board. Spread about half a teaspoon of Boursin over each zucchini strip. You don't have to coat the zucchini thoroughly; you're just adding a little creaminess and flavor here.
Cut each slice of prosciutto lengthwise into 5 strips. Lay a strip of prosciutto over the cheese layer on the zucchini. Starting at the short end, roll each zucchini strip, jelly roll style, so that it encases the prosciutto and cheese. Brush olive oil on top of each zucchini roll. Turn zucchini rolls over and brush again with olive oil. Dip zucchini rolls into whole wheat bread crumbs, pressing lightly to make sure the crumbs adhere to the zucchini, and place the rolls on the prepared sheet pan.
Bake 12-15 minutes, until zucchini rolls are golden brown. Serve immediately with marinara sauce for dipping.
Serves 3-5.
Per serving (based on 4): 95 calories, 17 g fat (2 g saturated fat), 8 mg cholesterol, 5 g carbohydrate, 1 g fiber, 5 g protein, 2% vitamin A, 14% vitamin C, 2% calcium, 2% iron
For more great appetizer recipes, see also:
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
