Ingredients with Measurements:
- 4 medium zucchinis
- 4 thin slices of prosciutto
- 4 thin slices of provolone cheese
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to make a hollow center. Place the zucchini boats on the prepared baking sheet.
3. Place a slice of prosciutto and a slice of provolone cheese inside each zucchini boat.
4. In a shallow dish, mix together the flour, salt, black pepper, and garlic powder. Dredge each zucchini boat in the flour mixture, shaking off any excess.
5. In a skillet over medium-high heat, heat the olive oil. Add the zucchini boats and cook for 2-3 minutes on each side until golden brown.
6. Pour the chicken broth and white wine into the skillet and bring to a simmer. Cook for 5 minutes until the liquid has reduced by half.
7. Add the butter and lemon juice to the skillet and stir until the butter has melted.
8. Pour the sauce over the zucchini boats and bake in the preheated oven for 15-20 minutes until the zucchinis are tender and the cheese is melted and bubbly.
9. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 375°F (190°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 230
Fat: 16g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 820mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- Prosciutto can be substituted with bacon or ham.
- Provolone cheese can be substituted with mozzarella or Swiss cheese.
- Dry white wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the zucchini boats for extra flavor.
- Substitute the zucchinis with eggplants or bell peppers for a different twist.
Tips and tricks:
- Make sure to scoop out the seeds of the zucchinis to create a hollow center for the filling.
- Dredge the zucchini boats in the flour mixture lightly to avoid a thick coating.
- Use a sharp knife to cut the zucchinis in half lengthwise for a clean cut.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the zucchini boats in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the zucchini boats on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with chopped fresh parsley.
Pairings:
Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
- Roasted potatoes
- Green salad
- Garlic bread
Troubleshooting advice:
- If the zucchini boats are not browning evenly, adjust the heat of the skillet accordingly.
- If the zucchini boats are too watery, pat them dry with a paper towel before filling them.
Food safety advice:
Make sure to wash the zucchinis thoroughly before cutting them.
Food history:
Saltimbocca is a traditional Italian dish made with veal, prosciutto, and sage. This recipe is a twist on the classic dish using zucchinis instead of veal.
Flavor profiles:
Salty, savory, and tangy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian