Zucchine Al Forno Con Parmigiano-Reggiano
Vicki Butts (lazyme)
From the September 1996 Gourmet magazine. This is simple, tasty, and makes a great presentation.
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- 1 Tbsp
- unsalted butter
- 3 small
- 1/4 lb
- prosciutto, thinly sliced
- 1/4 c
- parmesan cheese, grated
1Preheat oven to 400ºF and spread butter in a baking pan, 8x8-inch.
2In a large saucepan of boiling water cook zucchini until crisp-tender, about 5 minutes. Drain zucchini and cool until they can be handled.
3Trim 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).
4Sprinkle zucchini with Parmesan cheese and pepper and bake until lightly browned, 10 to 15 minutes.
5Serve zucchini warm.