Keeping Up Appearances.
It’s fun to invent and share recipes with you, but it is equally fun for me to try and share others’ recipes. This week I made one of Frank Fariello’s vegetable recipes from Memorie di Angelina.
I took one of his suggestions and added slices of ham — the flavor was so good with the vegetables and the marjoram (he says that parsley or oregano work, too). And, it was perfect for our dinner along with a green salad.
For appearances’ sake, I like to get vegetables that are relatively the same diameter so that the end result looks appealing rather than wonky; keep this in mind when selecting the zucchini and potatoes. For the ham, I just asked at the deli counter for thickly-cut (1/8-inch) slices and then cut them out with a cookie cutter to match the vegetables.
With or without the ham, Frank’s recipe is fantastic. And it is really simple to make. If you aren’t following Frank, you should. His blog is wonderful and it is my go-to source for authentic Italian cuisine, with the occasional Italian-American recipe thrown in.
~ David
Zucchine e Patate al Forno con Prosciutto Cotto (Oven Roasted Zucchini and Potatoes with Ham)
To print this recipe, please click the small printer icon below.
Ingredients
- 1 zucchini, about 1/2 pound, sliced 1/4-inch thick
- 2 yellow-fleshed potatoes, about 10 1/2 ounces, peeled and sliced 1/4-inch thick
- 3-4 slices cooked ham, preferably Italian or French, sliced 1/8-inch thick
- olive oil
- salt and pepper
- 2 heaping tablespoons breadcrumbs
- 2 teaspoons minced fresh marjoram
- 2 tablespoons grated Parmigiano-Reggiano
Instructions
- Preheat oven to 375°F.
- In a medium bowl, toss the zucchini slices with olive oil and season well with salt and pepper. In another bowl, toss the potato slices with olive oil and season with salt and pepper. Cut out circles from the slices of ham to match the size of the vegetables. Mince any remaining ham scraps and reserve.
- Oil a large baking dish or pie plate. Alternate overlapping slices of zucchini, potato, and prosciutto cotto in a single layer around the perimeter of the baking dish. Continue with another row, and, if there is room, a third row in the middle.
- Mix the breadcrumbs, marjoram, reserved minced ham, and Parmigiano-Reggiano; season with salt and pepper and mix in enough olive oil to moisten all the crumbs. Sprinkle this mix evenly over the vegetables and ham.
- Place in the preheated oven and bake for 40-45 minutes, until the potatoes are done and the topping is golden brown.
- Serves 3 as a main course, or 6 as a side dish.
- Recipe by Frank Fariello, Memorie di Angelina
© 2026 Copyright Cocoa & Lavender
Mad Dog
June 28, 2025 at 4:30 amWow the Prosciutto Cotto is a great addititon to Frank’s recipe and it looks good too!
Cocoa & Lavender
June 28, 2025 at 7:29 amThanks, Mad Dog — it made for a perfect summer supper for us.
angiesrecipes
June 28, 2025 at 4:51 amThat looks so inviting! Love how you plated the food…visually appealing!
Cocoa & Lavender
June 28, 2025 at 7:29 amWell, we do eat with our eyes first, Angie — and I love making things look nice.
Mimi Rippee
June 28, 2025 at 4:52 amGood ‘ole Frank! Great recipe, and so pretty.
Cocoa & Lavender
June 28, 2025 at 7:30 amFrank is the best — I make so many of his recipes! (And yours, too, Mimi!)
FEL!X
June 28, 2025 at 5:39 amLooks nice and tasty!
With this recipe you could participate in this event, the organizers would be delighted:
https://www.kochtopf.me/blog-event-zucchini
Cocoa & Lavender
June 28, 2025 at 7:31 amThanks, Felix — I will check that out. I have some other really nice zucchini recipes, too.
Barb
June 28, 2025 at 7:11 amI have Frank’s recipe bookmarked for when local zucchini is available, which should be any day now. I definitely like the addition of the ham. I’ll think of both of you when I make it! BTW, you forgot to add the ham circles in the assembly instructions. It’s obvious where they go, but I know you like to have everything perfect!
Cocoa & Lavender
June 28, 2025 at 7:32 amThanks, Barb — I added the ham slices in. Time to fire my editor! lol
Please do think of us when you make it. Frank’s blog is such a wonderful resource!
Barb
June 28, 2025 at 8:28 amPlease don’t fire your editor (LOL)! He is a valuable resource! I agree Frank’s blog is a wonderful resource and yours is too! I eagerly await new posts from both of you.
Cocoa & Lavender
June 28, 2025 at 8:33 amMy editor (ahem) just said, “Oh look somebody caught that you left out the ham.” My subtle reply: “My editor should have caught that.” lol.
Susan Manfull
June 28, 2025 at 7:11 amI do follow Frank but I missed this recipe! Looks simple and super good!
And…. I’m soooo glad you are back in my box!
Cocoa & Lavender
June 28, 2025 at 7:33 amIt is really simple, Susan, and so good — and we especially liked the marjoram, which is so rarely used these days! I am so glad the new email is working, too!
Carolyn Niethammer
June 28, 2025 at 8:35 amTasty looking recipe. I’ll look up Frank Fariello. I’ve given up trying to grow zucchini in Tucson summers. Those huge leaves don’t like the scorching sun. But the farmers’ market has some grown in slightly more forgiving summer temps.
Cocoa & Lavender
June 28, 2025 at 4:21 pmIf you like authentic Italian food, I think you will enjoy Frank’s blog Carolyn! Yes, it is hard to grow here — I get my squash from either the Heirloom Farmers Market or the Tucson Village Farm.
Eha Carr
June 28, 2025 at 3:02 pmOh, I have been ‘in love’ with Frank for the longest time. The best REAL Italian recipes taught in the simplest possible way with great elegance. Love the look of your interpretation and your usual beautiful plating the photo of which should, as often, be framed to hang on the dining room wall . . .
Cocoa & Lavender
June 28, 2025 at 4:22 pmMy thoughts exactly, Eha! His recipes are excellent! Thanks for the nice comments about the photos!
sherry
June 28, 2025 at 3:25 pmthis looks really lovely David. And who doesn’t love some potato? :=)
sherry
Cocoa & Lavender
June 28, 2025 at 4:22 pmThanks, Sherry — I love love love potatoes!
Gerlinde de Broekert
June 28, 2025 at 9:30 pmI like Frank’s blog and yours. Both of you put in so much work and love. Thank you
Cocoa & Lavender
June 30, 2025 at 7:03 amThanks, Gerlinde — I can’t speak for Frank but I am pretty sure he feels as I do: this is our passion and that includes the making/creating of the food, the photos, and the writing. It is definitely done from a place of love.
Ben | Havocinthekitchen
June 29, 2025 at 7:40 amOh, this recipe from Frank’s blog is also on my agenda (along with another dozen of recipes…so maybe one day…or year haha). This looks terrific, and I love the addition of ham!
Cocoa & Lavender
June 30, 2025 at 6:53 amThanks, Ben — I am glad Frank included the ham as a possible addition. It made a great one dish meal for us that evening!
Inger
June 29, 2025 at 5:23 pmWow this would make someone happy to be a zucchini ding dong ditch victim!
Cocoa & Lavender
June 30, 2025 at 6:54 amI remember those “ding dong ditch” days — my mother feared them every yer because no one left small tender zucchini — only the huge baseball bat-sized ones.
Inger
July 17, 2025 at 6:54 pmToo funny David!
Frank | Memorie di Angelina
June 30, 2025 at 6:05 amI’m back from my travels—and what a lovely thing to come to back to! I’m delighted you enjoyed the dish enough to feature it on your own blog. Your rendition looks absolutely perfect.
Thanks for the shout out. And I was so touched by all the lovely remarks about the blog in the comments. Big smile…
Cocoa & Lavender
June 30, 2025 at 6:57 amThank you so much Frank — your kind words are much appreciated. It is always a bit nerve-wracking to make someone else’s recipe when you know they will see it!
Isn’t it nice to read how much people appreciate your work? You really are an amaxing resource for everyone.
Jeff the Chef
June 30, 2025 at 6:53 amYou really do have a way with plating! Thanks for reminding me what a great blog Frank has!
Cocoa & Lavender
June 30, 2025 at 6:59 amThanks, Jeff — your comments always make me so happy. I, too, love Frank’s blog — it is an incredible resource.
Raymund
July 8, 2025 at 3:23 pmNice, I love Franks recipes as well
David Scott Allen
July 10, 2025 at 7:28 amHe is a wonderful chef and friend.
2pots2cook
July 11, 2025 at 2:38 amSimple perfection, indeed! Thank you both David and Frank!
Cocoa & Lavender
July 12, 2025 at 10:37 amSimplicity is one of the best things about Franks recipes!
Valentina
July 28, 2025 at 3:35 pmI love this delicious collaboration with Frank. His recipe is lovely, and the addition of the ham makes it so hearty. I also love your photos of the zucchini and potatoes. They’re like still life paintings. 🙂 ~Valentina
Cocoa & Lavender
July 28, 2025 at 3:42 pmI have to give Frank all the dread it! It’s a brilliant recipe. So glad you like the photos. Vegetables can be so beautiful.