Zucchini Saltimbocca

Ingredients

• 4 medium zucchini (about 2 pounds)
• Salt
• freshly ground pepper
• 4 ounces thinly sliced prosciutto
• 1 small bunch of sage
• 1/3 pound Fontina cheese, thinly sliced
• 2 large eggs
• 1 cup all-purpose flour
• Pure olive oil, for frying
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon finely chopped flat-leaf parsley
• 1 lemon, cut into wedges

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