zucchini saltimbocca

For Valentine’s Day last week, I wanted to make a special dinner for James. I made his favorite German Rouladen, then stumbled upon a recipe for Saltimbocca of Zucchini that sounded pretty tasty, so I put my own spin on it to make it more paleo-friendly. Now, I know that pairing German + Italian in one meal sounds pretty crazy, but James didn’t complain! I also took this to a Crossfit cookout on Sunday, and it was well received, possibly because it was the only veggie option in an array of tasty meats!

I realize it’s been FOREVER since I’m posted a recipe, but if James Michael starts napping more regularly, I’m hoping it will give me an opportunity to try more new recipes and blog more. Fingers crossed!

And because it’s hard for me to resist talking about him constantly, here’s a quick pic of him this week. He’s definitely putting on some weight!

Zucchini Saltimbocca

Ingredients

  • 6 zucchini
  • garlic salt
  • black pepper
  • proscuitto
  • fresh sage leaves
  • havarti cheese
  • 2 eggs
  • 1/2 cup almond meal
  • 1/2 cup coconut flour
  • parmesan
  • olive oil
  • lemon

1. Cut zucchini into three-inch pieces. For most of my zucchini, I just cut in half. Then slice lengthwise roughly 1/4 an inch.

2. Pair up slices and place side by side on paper towels.

3. Lightly sprinkle with garlic salt and pepper.

4. Add layer of proscuitto to one slice in each pairing. Try to make sure proscuitto doesn’t hang over edge of zucchini.

5. Chop up a few sage leaves and place pieces on top of proscuitto.

6. Trim havarti and place on top of sage leaves. Then place lone zucchini atop the stack.

7. In shallow bowl, combine almond meal, coconut flour, 1/4 cup parmesan and dash of salt and pepper.

8. In other shallow dish, beat two eggs.

9. Dredge zucchini stack in egg mixture, then roll in flour mixture.

10. In saute pan, heat a few tablespoons of olive oil, then add zucchini stacks to pan.

11. Saute roughly 2 minutes on each side.

12. Move cooked stacks to tray, sprinkle with parmesan and juice from lemon wedge, then insert toothpick in the middle. Make sure you use fresh lemon juice. To me, this really makes the flavor pop!

 
 
 
 
Copyright The Hobson Homestead 2010 at hobsonhomestead.blogspot.com

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