Prosciutto Wrapped Zucchini Over Melon Pasta
Need a gluten free, dairy free, and fodmap friendly side dish? Prosciutto Wrapped Zucchini Over Melon Pasta could be an awesome recipe to try. One portion of this dish contains roughly 12g of protein, 28g of fat, and a total of 405 calories. This recipe serves 4. For $3.3 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 17 people have tried and liked this recipe. Head to the store and pick up balsamic vinegar, extra virgin olive oil, cantaloupe, and a few other things to make it today. It is brought to you by A Family Feast . From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a pretty good spoonacular score of 65%. Similar recipes include Prosciutto-Wrapped Melon, Prosciutto-wrapped Melon And Breadsticks, and Prosciutto & Mint Wrapped Melon.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
¼ cup good quality balsamic vinegar
¼ teaspoon freshly ground black pepper
1 whole ripe cantaloupe
2 teaspoons extra virgin olive oil
2 tablespoons fresh mint or parsley, chopped
1/8 cup granulated sugar
½ teaspoon Kosher salt
32 thin slices of prosciutto (see note above)
4 medium zucchini
Equipment:
frying pan
knife
Cooking instruction summary:
In a small pan, bring vinegar, sugar, salt and pepper to a boil then reduce to a simmer and cook until the liquid has reduced to about 1/3 cup, about five or six minutes. Add a little water if it is too thick when done.Cut the cantaloupe the long way vertically, and seed. Take one half and slice a small piece off one end so it will stand upright. Then with a sharp knife, run between meat and skin and discard skin. Repeat for other half. Then lay the cleaned melon half seeded side down and make thin slices from one end to the other. Then lay each slice flat and with your knife or a paring knife, follow the contour of the slice and cut into strips so when you are done, the strip resembles a piece of linguini. Repeat for all slices and both halves and place in the refrigerator.Take each zucchini and nip off both ends. Divide each zucchini in quarters and wrap each quarter with two slices of prosciutto covering the zucchini surface. Repeat for all pieces.In a large sauté pan, heat oil over medium heat and place prosciutto wrapped zucchini in. (you will need to cook in batches). Brown each side (three sides) for about 2 minutes on each side or until they brown. The zucchini will not be cooked through but that is what we want in this dish. Repeat for the remaining pieces.To serve, pile the melon like pasta on four plates, place four pieces of the browned wrapped zucchini over the melon pasta and drizzle some of the balsamic reduction over the top of each. Then sprinkle with the chopped mint or parsley.
Step by step:
1. In a small pan, bring vinegar, sugar, salt and pepper to a boil then reduce to a simmer and cook until the liquid has reduced to about 1/3 cup, about five or six minutes.
2. Add a little water if it is too thick when done.
3. Cut the cantaloupe the long way vertically, and seed. Take one half and slice a small piece off one end so it will stand upright. Then with a sharp knife, run between meat and skin and discard skin. Repeat for other half. Then lay the cleaned melon half seeded side down and make thin slices from one end to the other. Then lay each slice flat and with your knife or a paring knife, follow the contour of the slice and cut into strips so when you are done, the strip resembles a piece of linguini. Repeat for all slices and both halves and place in the refrigerator.Take each zucchini and nip off both ends. Divide each zucchini in quarters and wrap each quarter with two slices of prosciutto covering the zucchini surface. Repeat for all pieces.In a large sauté pan, heat oil over medium heat and place prosciutto wrapped zucchini in. (you will need to cook in batches). Brown each side (three sides) for about 2 minutes on each side or until they brown. The zucchini will not be cooked through but that is what we want in this dish. Repeat for the remaining pieces.To serve, pile the melon like pasta on four plates, place four pieces of the browned wrapped zucchini over the melon pasta and drizzle some of the balsamic reduction over the top of each. Then sprinkle with the chopped mint or parsley.
Nutrition Information:
covered percent of daily need
