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To make this dish vegetarian, simply omit the prosciutto.

Source: Martha Stewart Living, October 2013
Total Time Prep Servings Yield



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How would you rate this recipe?
  • Nancy108
    19 SEP, 2014
    Our family loves this dish. It is very flavorful and easy to make. To simplify even more, I roast the zucchini in the oven for about 5 minutes to soften instead of cooking it on the stove.
  • catinosheppard
    9 OCT, 2013
    My husband "ooooh'd and ahhhh'd" through the entire meal, which I served over spaghetti and Classic Bolognese sauce. He said "you should serve this to company." And here I thought that everything I make at home was company-quality. I think he meant that not only did it taste delicious, but it was beautiful on the plate as well. Anyway, it was really, really yummy made with fresh mozzarella and smoked prosciutto (the stuff I had in my refrigerator today).
  • Alovelycreature
    6 OCT, 2013
    This recipe tasted good, but was difficult to eat since I didn't take the toothpicks out before putting in the oven. Flavor was the saving grace since I am awful and slicing zucchini. My boyfriend didn't complain at all.

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