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  • annaelizabethrossi



  • 2-3 small zucchini, thinly sliced into long ribbons with a vegetable peeler

  • 3 TBS extra virgin olive oil

  • 1 lb ground turkey

  • 1/3 cup fresh flat-leaf parsley, chopped

  • 1/4 cup marinated sun dried tomatoes, chopped

  • 2 cloves garlic, minced

  • 2 eggs, at room temperature

  • 1/2 cup feta cheese, crumbled

  • 1 1/2 tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 3 TBS Garden herbs (thyme, basil, oregano)

  • 8 oz Prosciutto, thinly sliced

  • Marinara for dipping, Rao’s is nice


  1. Preheat oven to 425*. Line a baking sheet with parchment paper.

  2. In a medium bowl, toss the zucchini ribbons in extra virgin olive oil and pinch of salt.

  3. In a large bowl, use a fork to gently combine the ground turkey with the parsley, sun dried tomatoes, garlic, eggs, feta, salt, pepper and garden herbs.

  4. On a clean work surface, lay out a ribbon of zucchini and place a tablespoon of the turkey mixture at one end. Gently roll and wrap with a piece of prosciutto. Place seam side down on a baking sheet. Repeat.

  5. Bake for 20-25 minutes or until prosciutto is crisp and has nice texture. Finish with a drizzle of Extra Virgin Olive Oil and serve with your favorite marinara sauce as a dip.

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