Zucchine Al Forno Con Parmigiano-Reggiano E Prosciutto: A Taste of Summer’s Bounty

There are some dishes that transport you instantly, not just to a different place, but to a specific feeling, a season, a memory. For me, Zucchine Al Forno Con Parmigiano-Reggiano E Prosciutto is one of those dishes. I first encountered it on a sun-drenched afternoon in a small trattoria nestled in the rolling hills of Tuscany. The air was thick with the scent of wild herbs and the distant bleating of sheep. When this simple, elegant dish arrived, the vibrant green of the zucchini, kissed by the oven and cradling delicate slices of prosciutto, was a visual ode to summer. Each bite was a revelation: the subtle sweetness of the perfectly cooked zucchini, the salty richness of the prosciutto, and the nutty depth of the Parmigiano-Reggiano. It was a moment of pure culinary joy, a testament to how humble ingredients, treated with respect, can create something truly sublime.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: 30-35 minutes
• Servings: 4
• Yield: Serves 4 as an appetizer or side
• Dietary Type: Vegetarian option available

Ingredients

Gather these beautiful components, and let their quality shine through:

• 1 tablespoon unsalted butter
• 3 small zucchini (about 1 to 1 ½ pounds total)
• ¼ lb prosciutto, thinly sliced
• ¼ cup Parmesan cheese, grated
• Freshly ground black pepper (to taste)

Equipment Needed

This recipe calls for minimal but essential kitchen tools:

• 8×8-inch baking pan
• Large saucepan
• Slotted spoon
• Tongs
• Sharp knife
• Cutting board
• Oven

Instructions

This is a dish that comes together with surprising speed, allowing you to enjoy the essence of fresh zucchini without fuss.

1. Begin by preheating your oven to 400ºF (200ºC). This hot, steady heat is crucial for achieving that perfect tender-crisp texture and a lightly browned finish.
2. Next, butter your 8×8-inch baking pan. Ensure the butter is spread evenly across the bottom and up the sides. This will prevent sticking and add a subtle richness to the base of the dish.
3. Prepare a large saucepan by filling it with boiling water. Carefully add the whole zucchini to the boiling water. Cook them until they are crisp-tender, which should take approximately 5 minutes. You want them to be yielding but still retain a slight bite.
4. Using a slotted spoon or tongs, carefully drain the zucchini from the boiling water. Transfer them to a plate or a clean surface to cool until they are comfortable enough to handle. This step is important for safety and for making the subsequent preparation easier.
5. Once the zucchini are cool enough to touch, trim off the ends. Then, quarter each zucchini lengthwise, creating spear-like pieces.
6. Take each zucchini spear and wrap it lovingly in a slice of prosciutto. Aim to encase the zucchini snugly.
7. Arrange these prosciutto-wrapped zucchini spears side by side in the prepared baking pan. They should be placed so they are touching each other. This arrangement helps them steam slightly and stay moist during baking.
8. Evenly sprinkle the zucchini with the grated Parmesan cheese. Add a generous amount of freshly ground black pepper over the top to complement the salty cheese and the sweet zucchini.
9. Finally, bake the dish in the preheated oven for 10 to 15 minutes. You are looking for the Parmesan cheese to be lightly browned and the prosciutto to be slightly crisped. The zucchini should be heated through and tender.
10. Serve the Zucchine Al Forno warm, directly from the pan if desired, to capture its immediate, inviting aroma and flavor.

Expert Tips & Tricks

• Zucchini Selection: For this recipe, opt for small, firm zucchini. They have a more delicate flavor and fewer seeds, ensuring a better texture. Overly large zucchini can become watery and mushy.
• The Wrap: Don’t over-wrap the zucchini with prosciutto. A single, well-placed slice that hugs the spear is ideal. The prosciutto will shrink slightly as it cooks, so you want it to adhere without completely obscuring the zucchini.
• Parmesan Power: Use good quality, freshly grated Parmigiano-Reggiano. The pre-grated varieties often contain anti-caking agents that can affect the melt and flavor.
• Doneness Check: The beauty of this dish is its simplicity and speed. The zucchini should be tender when pierced with a fork, but still have a pleasant bite. Overcooking will result in a mushy texture.
• Vegetarian Adaptation: To create a delicious vegetarian version, simply omit the prosciutto and increase the Parmesan cheese slightly. You might consider adding a sprinkle of breadcrumbs for a bit of texture if you miss the prosciutto’s crispiness.

Serving & Storage Suggestions

This Zucchine Al Forno is wonderfully versatile. It shines as an appetizer, offering a delightful start to any Italian-themed meal. It also makes a superb side dish, pairing beautifully with grilled meats, roasted chicken, or fish. Serve it warm, straight from the oven, allowing the aromas to entice your guests.

If you happen to have any leftovers, which is rare once people taste it, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a moderate oven (300ºF / 150ºC) for about 5-7 minutes, or until heated through. Be careful not to overcook them during reheating, as they can lose their delicate texture.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	66.5 kcal	–
Calories from Fat	43 kcal	–
Total Fat	4.8 g	7%
Saturated Fat	2.9 g	14%
Cholesterol	13.1 mg	4%
Sodium	104.8 mg	4%
Total Carbohydrate	3.2 g	1%
Dietary Fiber	1 g	3%
Sugars	1.6 g	6%
Protein	3.5 g	7%

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore its potential:

• Herbal Infusion: For an extra layer of flavor, consider adding a few sprigs of fresh thyme or rosemary to the baking pan alongside the zucchini before baking.
• A Touch of Heat: A pinch of red pepper flakes sprinkled over the Parmesan cheese before baking can add a subtle warmth that complements the other flavors.
• Different Cheeses: While Parmigiano-Reggiano is ideal, a good quality Pecorino Romano can also be used, offering a sharper, saltier profile.
• Crispier Prosciutto: If you prefer your prosciutto with more of a crisp, you can briefly pan-fry the slices before wrapping the zucchini. This will add an extra step but enhance the textural contrast.

FAQs

Q: Can I use larger zucchini for this recipe?
A: Yes, but it’s best to select zucchini that are still firm and not overly seedy. You may need to adjust the boiling time slightly to ensure they are crisp-tender.

Q: How can I tell if the zucchini is crisp-tender?
A: It should yield slightly when pierced with a fork but still offer a slight resistance. It shouldn’t be mushy or limp.

Q: Can this dish be made ahead of time?
A: While it’s best served fresh, you can assemble the dish up to a few hours in advance and refrigerate it. Bake it just before serving to ensure the best texture.

Q: What if I don’t have unsalted butter?
A: You can use salted butter, but you may want to reduce the amount of added salt at the end, if any.

Q: How do I prevent the prosciutto from burning?
A: The baking time is quite short. Keep an eye on the dish during the last few minutes of baking to ensure the prosciutto crisps beautifully without charring.

Final Thoughts

This Zucchine Al Forno Con Parmigiano-Reggiano E Prosciutto is more than just a recipe; it’s an invitation to savor the simple pleasures. It’s a dish that speaks of sun-kissed gardens, genuine ingredients, and the joy of sharing good food. I encourage you to try it, to feel the warmth of the oven, and to experience the delightful harmony of flavors that unfold with every bite. Serve it with a crisp Italian white wine, like a Vermentino or a Gavi, and let the magic of Italian summer unfold on your plate. Your feedback is always welcome; share your experiences and any personal touches you bring to this beloved classic. Buon appetito!