2 white onions about 10 oz. total
4 zucchini about 1 lb. total
3 tbsp Grana or Parmigiano, grated
1 slice white bread
4 slices Prosciutto
3 tbsp Extra virgin olive oil + extra
Slice the onions and sautee them in a non-stick skillet with 3 tbsp of extra virgin olive oil. Cook until soft, than arrange them in an oven-proof dish.
Preheat oven to 325.
Cut off the end of the zucchini, the cut them in half lengthwise.
Place half slice of prosciutto on top of each zucchini half and layer them over the onions, slightly overlapped.
In a food processor mix the bread with the leaves of a few sprigs of rosemary and the cheese.
Sprinkle over the zucchini, drizzle with extra virgin olive oil and bake for 25 minutes.
This recipe serves 4.
Celiacs: avoid bread and double the cheese
Lactose intolerants: avoid the cheese and double the bread