Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
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:
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.
Place the remaining half of the zucchini mixture on the top of the prosciutto and cheese.
Bake at 350 degrees for 30 minutes. Cut into squares and serve.