Baked Asparagus Wrapped in Proscuitto di Parma

Baked Asparagus Wrapped in Proscuitto di Parma

Pairing challenge:  Pinot Gris vs  Sparkling Rose
Deloach Pinot Gris 2019 vs.  Sparkling Rosé JCB N'69 (100% Burgundian Pinot Noir)
Ingredients
  • 1 1/4 c shredded zucchini
  • 1 large egg, beaten
  • 1/2 c shredded cheddar cheese
  • 1/4 c shredded parmesan
  • 1/3 c bank or bread crumbs
  • 1/8 t Rosemary
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 1/4 t oregano
  • 1/8 t pepper
​Directions:
  • Preheat the oven to 425 
  • line a baking pan with parchment paper. If you don’t have parchment paper be sure to spray coat the pan with baking spray. 
  • Wash and dry the zucchini.
  • Shred the zucchini.
  • Add all the ingredients into a large mixing bowl. Mix thoroughly. I mixed it with my hands.
  • Shape the zucchini fritters like you would a cookie that you are baking. 
  • Place the fritters on the baking sheet.
  • Bake for 15 minutes or until they are golden brown.
  • Serve while hot.

Creminelli - Italian Sliced Prosciutto, 2 oz
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