Zucchine Al Forno Con Parmigiano Reggiano E Prosciutto
Transform your weeknight dinners with the irresistible charm of *Zucchine al Forno con Parmigiano Reggiano e Prosciutto*, a classic Italian baked zucchini recipe that's as comforting as it is elegant. This dish features tender zucchini slices layered with thin, savory prosciutto and topped with a golden blend of Parmigiano Reggiano, breadcrumbs, garlic, and a hint of lemon zest for a delightful crunch. Baked to perfection in just 25 minutes, this recipe combines fresh, wholesome ingredients with a simple preparation method that makes it accessible for both beginners and seasoned cooks. Ideal as a flavorful appetizer, side dish, or even a light main, it’s guaranteed to impress with its rich umami flavors and eye-catching presentation. Perfect for fans of Italian cuisine, these oven-baked zucchini slices are a must-try!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 3 tablespoons Olive oil
- 100 grams Parmigiano Reggiano cheese
- 8 slices Prosciutto slices
- 50 grams Breadcrumbs
- 2 tablespoons Fresh parsley (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Wash the zucchini thoroughly, then slice them lengthwise into thin strips, about 1/4-inch thick.
Drizzle 2 tablespoons of olive oil over the zucchini slices, and season them with salt and black pepper. Arrange the slices on the prepared baking sheet in a single layer.
In a small bowl, mix the breadcrumbs, Parmigiano Reggiano cheese, minced garlic, parsley, and lemon zest.
Distribute half of the breadcrumb mixture evenly over the zucchini slices.
Place a slice of prosciutto on top of each zucchini slice, folding or trimming as needed to fit cleanly.
Sprinkle the remaining breadcrumb mixture over the prosciutto layer, ensuring even coverage.
Drizzle the remaining 1 tablespoon of olive oil over the top to help the breadcrumbs crisp up.
Bake in the preheated oven for 20–25 minutes, or until the zucchini is tender and the breadcrumbs are golden and crunchy.
Let the zucchini cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 13956 mg | 607% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 58.2 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1360 mg | 105% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3019 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
