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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

"Zucchini in Cappuccio" (Zucchini Flan) Recipe

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This recipe for "Zucchini in Cappuccio" (Zucchini Flan) is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Zucchini


1 onion


1 clove garlic


1 cup shredded mozzarella


2 spoons Parmigiano

2 slices Prosciutto OR Ham


1 package Filo Dough (previously defrosted one hour ahead room temp)

4 Tablespoons sour cream

1Tablespoon butter (room temp)

2 tablespoons olive oil


Salt & ground pepper

Directions:
Directions:
Slice lengthwise all zucchinis. Chop bottom and top portion. Using robot (very thin slices) Slice all zucchinis in round half-moons.

Unwrap filo dough carefully.

Butter (very well)lasagna pan, extend some filo dough,
 add some butter with a napkin as to give the filo dough some color.

Put in oven 10-13 minutes until lightly browned.


Chop onion, chop garlic. Add olive oil to deep frying pan. Add zucchini, salt, and ground pepper. Cook for 10-13 minutes until soft.

When zucchini are cooked, add sour cream and parmigiano. Stir.


Add zucchini on top of the Filo dough.

Add prosciutto, add mozzarella.


Bake in oven 375 degrees for 20 minutes.

Broil 5 for added crispiness.


Note: You can substitute Asiago, provolone, smoked provolone to give this flan a different taste. Another “lid” of filo dough may be added on top creating a enclosed flan.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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