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Saltimbocca of Zucchini

Saltimbocca of Zucchini Recipe

  • About 2 pounds zucchini (see Chef’s Notes)
  • Salt and freshly ground pepper
  • 8 thin slices prosciutto (about ¼ pound)
  • Leaves from 1 bunch fresh sage
  • About 1/3 pound Fontina cheese, thinly sliced
  • 2 eggs, lightly beaten with a fork
  • ¾ cup all-purpose flour
  • About ¼ cup pure olive oil
  • 1½ tablespoons finely chopped fresh flat-leaf parsley
  • About 2 tablespoons freshly grated Parmesan cheese
  • 1 lemon, cut into wedges
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 248kcal (12%)
Total Fat 16g (24%)
Saturated Fat 6g (28%)
Cholesterol 86mg (29%)
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 3g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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