Best Prosciutto Stuffed Zucchini With Feta And Brown Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROSCIUTTO-AND-CHEESE-FILLED ZUCCHINI ROLLS



Prosciutto-and-Cheese-Filled Zucchini Rolls image

Inspired by rotolo di zucchine - a ham, cheese and zucchini-based appetizer from Italy - our version uses thinly sliced prosciutto and homemade scallion cream cheese for a light and refreshing dish you can enjoy all summer long. Serve the rolls on their own as a starter or with a simply dressed salad of leafy greens for a complete meal.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h55m

Yield 6 to 8 servings (about 24 pieces)

Number Of Ingredients 8

Nonstick cooking spray
2 pounds zucchini (4 to 5 small zucchini), trimmed
Kosher salt and freshly ground black pepper
8 large eggs
1/3 cup plus 3 tablespoons Parmesan
6 ounces cream cheese, at room temperature
4 scallions, thinly sliced
4 ounces thinly sliced prosciutto (6 to 7 slices)

Steps:

  • Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside.
  • Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook's Note), wipe out the large bowl.
  • Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn't be any browning), about 20 minutes.
  • Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes.
  • Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble.
  • Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight.
  • When ready to serve, use a sharp chef's knife to slice crosswise into 1/2-inch-thick pieces.

STUFFED ZUCCHINI WITH WALNUTS AND FETA



Stuffed Zucchini With Walnuts and Feta image

I made these for lunch today and thought they were quite good. They could either be served as a vegetable side, or as a light lunch or supper dish. I used 2 fairly large zucchini, but kept the filling ingredients in the amounts listed. The recipe is from a book about Greek food.

Provided by GaylaJ

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium fat zucchini
3 tablespoons olive oil, divided
1 onion, chopped finely
1 garlic clove, chopped finely (I used more)
2 ounces Greek feta cheese, crumbled
1/4 cup chopped walnuts
1 cup white breadcrumb (I used whole wheat)
1 egg, beaten
1 teaspoon chopped fresh dill
salt and pepper, to taste

Steps:

  • Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
  • When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
  • Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
  • Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren't as brown as I wanted so I broiled them a couple of minutes). Serve hot.

Nutrition Facts : Calories 267.4, Fat 19.9, SaturatedFat 4.5, Cholesterol 65.6, Sodium 274.5, Carbohydrate 17, Fiber 3.3, Sugar 5.9, Protein 8.2

PROSCIUTTO-STUFFED ZUCCHINI WITH FETA AND BROWN BUTTER



Prosciutto-Stuffed Zucchini with Feta and Brown Butter image

You know when people say, "That's the stuff dreams are made of"? They're referring to brown butter. I'm a big believer that apps for entertaining should be wildly impressive on the plate and easy behind the scenes. In this flavorful twist on rollatini, briny feta and salty prosciutto are layered together inside rosemary-scented zucchini slices. Splashed with sweet, nutty brown butter, these fantastic hors d'oeuvres might only make it to the party in your mouth.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield Makes 18 rolls

Number Of Ingredients 9

4 large zucchini (about 2 pounds)
1/3 cup olive oil
2 teaspoons chopped fresh rosemary
Kosher salt and cracked black pepper
4 tablespoons unsalted butter
18 thin slices prosciutto
1 cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley, for garnish
1/2 teaspoon grated lemon zest

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the ends of the zucchini so that they have a flat, sturdy bottom. Stand them up on your cutting board and using a very sharp knife (or mandoline), cut the zucchini lengthwise into 18 strips 1/8 inch thick.
  • In a small bowl, whisk together the oil and rosemary. Brush both sides of the zucchini slices with the rosemary oil and season with salt and pepper. Arrange the zucchini slices on a baking sheet and roast, flipping each strip halfway through, until tender, 8 to 10 minutes. Set aside to cool.
  • In a small skillet, melt the butter over low heat. Once the butter is fully melted, increase the heat to medium. Whisking occasionally, keep an eye on the butter as it begins to foam, and then changes from a pale blonde to a golden shade, about 5 minutes. When the butter's aroma becomes very fragrant and nutty and the color is a deep golden tone, remove the pan from the heat.
  • Season the butter with a pinch of salt, whisk vigorously, and then strain through a fine-mesh sieve to get rid of any dark brown bits.
  • Lay the cooled zucchini strips on a flat surface and top each one with a thin slice of prosciutto. Place 1 scant tablespoon of feta on the bottom of the strips and roll the zucchini closed.
  • Arrange the rolls seam-side down on a large platter and drizzle them evenly with the brown butter. Garnish with the chopped parsley and lemon zest.

Related Topics