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Zucchini Saltimbocca

These unique snacks have the best of both worlds...a crunchy outside and a cheesy inside! Even folks who don't like zucchini will gobble them up.—Janet Rinehart, Chillicote, Ohio
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    16 servings


  • 1 medium zucchini
  • 2 ounces Asiago cheese, thinly sliced
  • 8 fresh sage leaves
  • 8 thin slices prosciutto or deli ham
  • 1/2 cup all-purpose flour
  • 3 egg whites, lightly beaten
  • 1 cup seasoned bread crumbs


  • Cut zucchini lengthwise into eight 1/4-in. slices; discard ends. Layer cheese and sage on four zucchini slices; top with remaining zucchini. Wrap two pieces of prosciutto around each zucchini stack. Carefully cut each stack widthwise into fourths.
  • Place the flour, egg whites and bread crumbs in separate shallow bowls. Dip stacks in flour, egg whites, then bread crumbs. Place on a greased baking sheet. Bake, uncovered, at 425° for 10-15 minutes or until golden brown, turning once.
Nutrition Facts
1 each: 50 calories, 2g fat (1g saturated fat), 10mg cholesterol, 204mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.

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