Sauteed Zucchini Batons With Prosciutto Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Trim the ends of the zucchini so that they have a flat, sturdy bottom. Stand them up on your cutting board and using a very sharp knife (or mandoline), cut the zucchini lengthwise into 18 strips 1/8 inch thick.
• In a small bowl, whisk together the oil and rosemary. Brush both sides of the zucchini slices with the rosemary oil and season with salt and pepper. Arrange the zucchini slices on a baking sheet and roast, flipping each strip halfway through, until tender, 8 to 10 minutes. Set aside to cool.
• In a small skillet, melt the butter over low heat. Once the butter is fully melted, increase the heat to medium. Whisking occasionally, keep an eye on the butter as it begins to foam, and then changes from a pale blonde to a golden shade, about 5 minutes. When the butter's aroma becomes very fragrant and nutty and the color is a deep golden tone, remove the pan from the heat.
• Season the butter with a pinch of salt, whisk vigorously, and then strain through a fine-mesh sieve to get rid of any dark brown bits.
• Lay the cooled zucchini strips on a flat surface and top each one with a thin slice of prosciutto. Place 1 scant tablespoon of feta on the bottom of the strips and roll the zucchini closed.
• Arrange the rolls seam-side down on a large platter and drizzle them evenly with the brown butter. Garnish with the chopped parsley and lemon zest.

Steps:

• Trim the ends from the zucchini and cut into quarters lengthwise.
• Season with salt and pepper.
• Wrap each piece tightly in prosciutto.
• Heat the olive oil in a large saute pan over medium heat until hot.
• Add the zucchini and saute until the prosciutto is crispy, but the zucchini is still partly raw-- about 5 minutes.
• Drizzle drops of the Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons.
• Serve about 4 batons per person.
• Serve immediately.
• Enjoy!
• CARAMELIZED ONION SAUCE: Heat a dry saute pan on the stove over medium-high heat.
• When the pan is hot, tilt the pan and add the olive oil.
• Add the onions, a small pinch of salt, and barely a twist of pepper.
• Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes or until the onions are caramelized.
• Add 1/2 teaspoon of minced fresh thyme, if using, at the end of cooking.
• Remove from the heat, cool for at least 5 minutes and transfer to a blender.
• Cover the blender tightly, placing a towel over the top and holding down the lid.
• Puree the onions until smooth-- adding a little water if the sauce is too thick.
• **NOTE** Whatever the finished volume is of the onions, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!),and puree until smooth.
• Can be stored in the refrigerator up to a month.
• MANGO SAUCE: In a blender, puree the mango, simple syrup and salt.
• (Simple syrup is made with equal parts sugar and water, a small pinch of salt, and a vanilla bean split in half-- bring to a simmer and simmer for 2 minutes-- Remove from the heat and discard the vanilla bean or save to make vanilla sugar).
• **NOTE** Whatever the volume of the mangoes is, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!), and puree until smooth.
• Taste for balance, and add more vinegar or thin with water, if necessary.
• Strain through a fine strainer into a bowl.
• Can be stored in the refrigerator up to a month.