Zucchini

By LoriCaputo

Ingredients

• 2 tbs. butter
• 1/3 cup slivered almonds
• Salt
• 2 large zucchini
• 3 tbs. olive oil
• 2 tbs. Parmigiano
• 2 tbs. chopped parsley
• 1/2 ½ tsp. paprika
• 8 zucchini flowers
• Freshly ground pepper
• 4 thin slices proscuitto cotto
• 1 carrot

Preparation

Step 1

In a skillet over medium heat, melt the butter. Add the almonds and pinch of salt, and sauté for 2 minutes. Remove from heat and set aside.

Trim the ends of the zucchini. Cut one into ½ inch rounds, and the other lengthwise into ¼ inch strips. Place the strips flat on a dry skillet over medium heat and cook until tender, about 5 minutes, turning once. Remove from the skillet and set aside. Add 2 tbs. of the olive oil to the skillet and add the zucchini rounds. Cook until tender, season with salt and remove from the skillet. Roughly chop the cooked rounds and transfer to a bowl with the cheese, parsley, almonds and paprika. Toss and set aside.

Return the skillet to medium heat and add the remaining tablespoon of oil. Add the zucchini flowers, season with salt and pepper, and sauté until wilted, about 3 minutes. Remove from the heat and set aside. Assemble the rolls; Arrange two strips of the zucchini overlapping at one end to make 1 longer strip. Cut the proscuitto into strips, and arrange on top of the zucchini. Roll them up to form hollow rings and arrange on a a platter. Stuff the hollow centers of the zucchini rolls with the zucchini-almond mixture and garnish each one with a sautéed zucchini flower. Peel the carrot, grate it and arrange in a mound in the center of the rolls.