OVENROASTED ZUCCHINI WEDGES WITH PROSCIUTTO CRUDO AND OREGANO

Round  zucchini

I feel quite devoid of imagination today, clouds are hanging low, the humidity of the air must be over 100% even if I know that it isn’t possible because that is how it feels anyway. Now and then thunder rolls around between the mountains faraway, vaguely threatening but not close enough to cause any alarm. The kitchen door is open and I can hear the rain drizzling faintly. Exactly the kind of weather that makes you want to hide somewhere with a book and when I have feed the beasts, I think I will do exactly that for an hour or two.

Round  zucchini

If you can find round zucchini, this is a nice little dish to make. Round zucchini are usually sweeter than the normal ones so the saltiness of the prosciutto contrasts nicely with the zucchini, not to forget the textures, oh yes – crispy prosciutto contrasts the softness of the zucchini and the only word I can think of is: lovely!

Ovenroasted Zucchini Wedges With Prosciutto Crudo and Herbs

OVENROASTED ZUCCHINI WEDGES WITH PROSCIUTTO CRUDO AND OREGANO
4-6 servings

4 round zucchini
6-8 slices prosciutto crudo
oregano
extra-virgin olive oil

– Clean and trim the zucchini. Cut each into 8 wedges and make 3-4 perpendicular cuts (see photos) on every wedge.
– Sprinkle oregano over the zucchini wedges.
– Cut the prosciutto into smaller pieces, about 5 x 2,5 cm/2 x 1 in, and insert them into the cuts. Put in an oven-proof form and drizzle olive over.
– Bake in a pre-heated oven (175°C/350°F), first for 10 minutes covered with aluminium foil and then another 15 minutes or until the prosciutto is crispy and the zucchini have softened and got a bit of coloured.

Ovenroasted Zucchini Wedges With Prosciutto Crudo and Herbs

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