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Ingredients

How to make it

  • 1. Cut each zucchini lengthwise into 1/4-inch-thick slices. You should have 28 slices. Season with salt and pepper.
  • 2. Lay the prosciutto over half the zucchini slices. Top with 2 small sage leaves and the Fontina. Cover with the remaining zucchini slices. Cover the zucchini with paper towels and press down to extract any excess moisture.
  • 3. Beat the eggs in a shallow bowl. In a plate, season the flour with salt and pepper. Dip the zucchini in the egg, then dredge in the flour. Transfer to a plate.
  • 4. In a large skillet, heat 2 tablespoons of olive oil until shimmering. Add the stuffed zucchini without crowding the pan and cook over moderately high heat until golden brown, about 2 minutes per side. Transfer to a baking sheet and keep warm in a low oven. Repeat with the remaining zucchini, adding more oil to the skillet as necessary.
  • 5. Add some sage leaves to the skillet and fry until crisp. Cut the zucchini into triangles and transfer to a platter. Top with the fried sage leaves. Sprinkle with the Parmigiano-Reggiano and parsley and serve with the lemon wedges.
  • MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated for up to 4 hours.

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