Best Zucchini Al Formaggio Recipes
PROSCIUTTO-STUFFED ZUCCHINI WITH FETA AND BROWN BUTTER
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
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.
ZUCCHINE AL FORNO CON PARMIGIANO-REGGIANO E PROSCIUTTO
Make and share this Zucchine Al Forno Con Parmigiano-Reggiano E Prosciutto recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400ºF and spread butter in an 8x8-inch baking pan.
- In a large saucepan of boiling water cook zucchini until crisp-tender, about 5 minutes.
- Drain zucchini and cool until they can be handled.
- Trim ends of zucchini and quarter lengthwise to form spears.
- Wrap each zucchini spear in a slice of prosciutto and arrange side by side in pan. (Zucchini will be touching).
- Sprinkle zucchini with parmesan cheese and pepper and bake until lightly browned, 10 to 15 minutes.
- Serve zucchini warm.
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