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Lisa’s Summer Zucchini Bake

Summer Zucchini Bake

Zucchini, zucchini, zucchini! That’s what we have on our plates in Lisa’s Italian Kitchen, and if you’ve been shopping at your Famers Market, we bet you do too. As part of her never-ending recipes with zucchini, here Lisa shares her Summer Zucchini Bake. A decadent combination of prosciutto (we love the Citterio Prosciutto di Parma which is carried at Trader Joes in Indiana) and scamorza, this dish is a perfect contorno (Italian for side dish) to accompany sauteéd chicken breasts, chicken in breadcrumbs, cod in breadcrumbs, or even a steak on the grill! Just pour and layer all the ingredients into a pan, bake, and you are ready for your al fresco summer dinner.

Lisa’s Summer Zucchini Bake Ingredients:

Summer Zucchini Bake

12 small to medium size zucchini, sliced in rounds

1 3/4 cups Italian seasoned breadcrumbs

¾ of a cup of extra virgin olive oil

12 ounces of either smoked scamorza or smoked mozzarella cheese, sliced

1 12 ounce packages of imported Italian prosciutto, cut into bite sized pieces

Lisa’s Summer Zucchini Bake Directions:

Put the sliced zucchini rounds in a large mixing bowl and toss with the breadcrumbs, extra virgin olive oil, and salt and pepper. Take ½ of the zucchini mixture and place it in the bottom of a 13 x 9 inch casserole.

 

Top with the chopped prosciutto and the sliced scarmorze or mozzarella.

Summer Zucchini BakeSummer Zucchini Bake

Place the remaining half of the zucchini mixture on the top of the prosciutto and cheese.

Summer Zucchini BakeSummer Zucchini Bake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for 30 minutes. Cut into squares and serve.

Summer Zucchini Bake

 

Author

  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

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