Zucchini Prosciutto Scarpaccia Sandwich

10

Minutes Prep Time

55

Minutes Cooking Time

65

Minutes Total Time

4

Serves Servings

Video Recipe Below:

https://vimeo.com/1078763826

Ingredients

  • 1 Package Harvest Fresh Zucchini Spirals
  • ½ large, sweet onion, sliced
  • 2 Tbsp. Olive oil, divided
  • 1 Cup Flour
  • 1 Cup Water + reserved zucchini water
  • 1/3 Cup Cornmeal, fine
  • ½ Tsp. Italian seasoning, garlic powder, paprika
  • 3 Tbsp. Parmesan cheese, grated
  • ½ Tsp Salt
  • ¼ Tsp Pepper
  • Red chili flakes, topping
  • Fresh Basil, topping

Topping

  • 10 Slices Provolone Cheese
  • 6 Slices Prosciutto Cotto

Directions

  1. Preheat oven to 350 degrees.  Spray a 13×9-inch baking dish with olive oil and line with parchment paper.
  2. In a skillet, add 1 tbsp olive oil, once hot, add zucchini spirals and onion, sauté until browned. Add salt and pepper to taste. Reserve water from Zucchini.
  3. In a large bowl, mix flour, cornmeal, Italian seasoning, garlic powder, paprika, salt and pepper. Add Zucchini water, zucchini mixture, mix until batter is formed
  4. Spread dough evenly in baking dish. Top with parmesan cheese and sprinkle cornmeal.
  5. Bake on top rack in the oven for 45 minutes, until golden brown and cooked. Remove from oven, cool slightly.
  6. Slice Zucchini Scarpaccia in half, top with provolone cheese and prosciutto cotto, top with other half and place in oven for 2-5 minutes until cheese is melted.

What You Need