Zucchini is one of those vegetables that I only eat in the summer when it’s in season. It’s called summer squash for a reason!
I like to use yellow and green zucchini for this as I just think it looks prettier 🙂 You can of course use whatever colour you happen to have on hand, it makes little difference in taste.
I usually do this in the amount listed below, however, in the photos I had halved the recipe since I only had 2 zucchini.
Serves: 4-6 as a side
Time: 15 min prep, about 35-45 minutes cook
You will need:
- 1 tbsp butter
- 1 large onion diced
- 1-2 cloves of garlic minced or pressed
- 4 medium zucchini
- 10 slices of prosciutto
- 1 tbsp fresh rosemary minced
- 3/4 cup chardonay
- 1/2 cup of fresh parmesan or asiago cheese
Preheat oven to 350F.
Heat the butter in a skillet over medium heat. Add diced onion and cook until softened- about 5 minutes. Add the chardonnay and reduce by half. Add the minced garlic and rosemary. Add half of this to a 9 inch baking dish.
Cut the ends off of the zucchini and slice lengthwise about 1/4 inch thick.
If using both green and yellow zucchini, place a slice of each, and then half a slice of prosciutto. Continue in this manner until all zucchini and prosciutto are used and your pan is full. Put the rest of the onion/wine/herb mixture on top.
Bake in preheated oven for 30 minutes. At 30 minutes, remove from oven, testing doneness with a fork. I like my zucchini to stay fairly firm, but you may wish to bake for an additional 10 minutes before adding the cheese. Add the cheese for the last 10 minutes of cooking, if needed you can put the oven on broil for the last minute or two to brown them up.