Zucchini rolls with fresh tomato sauce - country living
4 first-cour
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | Cloves garlic | |
| ¼ | cup | Finely chopped onion |
| 2 | pounds | Ripe plum tomatoes, seeded and chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| 3 | mediums | Zucchini (we used 2 green & 1 yellow; see Note) |
| ½ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Garlic powder |
| 2 | teaspoons | Lemon juice |
| ¼ | pounds | Very thinly sliced prosciutto, cut lengthwise in half |
| Fresh basil sprig (opt.) | ||
Directions
1. To make fresh tomato sauce, in large skillet, heat 2 T olive oil over medium-low heat. Add whole garlic cloves and cook, turning occasionally, until cloves are golden and soft about 10 minutes.
Remove garlic from oil and mash with a fork; set aside.
2. Add onion to skillet and saute until golden. Add tomatoes, salt, and sugar; partially cover and cook, stirring occasionally, until tomatoes soften and mixture becomes a chunky sauce. Remove from heat and stir in reserved garlic.
3. Meanwhile, trim ends off zucchini. Slice lengthwise into ⅛-inch-thick slices. Discard outer skin-covered slices.
4. In large, shallow microwave-safe dish, toss zucchini slices with pepper and garlic powder. Cover loosely with plastic wrap and microwave on high (100 percent) 2 to 3 minutes or until flexible enough for rolling. Uncover, drain, and toss zucchini with lemon juice and remaining tablespoon olive oil. Or, steam zucchini slices 3 to 4 minutes or until flexible; drain zucchini and toss with pepper, garlic powder, lemon juice, and olive oil.
5. Place zucchini slices flat on work surface; top with thin slices of prosciutto and roll up to enclose proscuitto. To serve, spread tomato sauce in deep serving plate; arrange rolls in tomato sauce. Garnish with basil, if desired, and serve.
Note: If yellow zucchini is not available, substitute one evenly shaped yellow summer squash.
Country Living/August/94 Scanned & fixed by Di Pahl & <gg>