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>

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