Zucchini Saltimbocca
Ingredients
- 4 medium zucchini (about 2 pounds)
- Salt
- freshly ground pepper
- 4 ounces thinly sliced prosciutto
- 1 small bunch of sage
- 1/3 pound Fontina cheese, thinly sliced
- 2 large eggs
- 1 cup all-purpose flour
- Pure olive oil, for frying
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon finely chopped flat-leaf parsley
- 1 lemon, cut into wedges
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