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:

Quickview
405k Calories
11g Protein
28g Total Fat
27g Carbs
15% Health Score
Limit These
Calories
405k
20%

Fat
28g
44%

  Saturated Fat
9g
56%

Carbohydrates
27g
9%

  Sugar
24g
27%

Cholesterol
42mg
14%

Sodium
756mg
33%

Get Enough Of These
Protein
11g
24%

Vitamin C
86mg
105%

Vitamin A
5189IU
104%

Potassium
1040mg
30%

Vitamin B6
0.59mg
30%

Manganese
0.48mg
24%

Vitamin B3
4mg
23%

Vitamin B1
0.32mg
22%

Selenium
13µg
20%

Folate
78µg
20%

Phosphorus
192mg
19%

Magnesium
63mg
16%

Vitamin B2
0.27mg
16%

Fiber
3g
14%

Vitamin K
13µg
13%

Zinc
1mg
11%

Copper
0.2mg
10%

Vitamin B5
0.91mg
9%

Iron
1mg
9%

Calcium
58mg
6%

Vitamin E
0.87mg
6%

Vitamin B12
0.32µg
5%

Vitamin D
0.26µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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