For those following a gluten-free or wheat-free diet, zucchini noodles are a delightful and relatively easy way to enjoy a noodle dish. For a colorful blend, I often use 2 summer squash and 4 zucchini.
| Additional Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 ounces Dietz & Watson Prosciutto, thinly sliced
- ¼ cup Dietz & Watson Whole Grain Dijon Mustard
- ½ cup creme fraiche (or sour cream)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- Salt and cracked pepper to taste
- 12 whole grain crackers
Instructions
- Whisk together the creme fraiche, Dietz & Watson Whole Grain Dijon Mustard, parsley (leaving some leftover for garnish), lemon zest, and salt and pepper.
- Spread 1/2 tablespoon of mixture on each cracker.
- Top with a small slice of Dietz & Watson Prosciutto.
- Garnish with parsley and lemon zest.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 1836 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and absolutely delicious! The crackers offer the crunch component while the “smear” and prosciutto were a perfect pairing. I served these on a retro two-tier server. They disappeared quickly, very quickly!
Easy to make. I felt the dijon overpowered the tanginess of the creme fraiche. Also the lemon zest is hardly noticeable with the amount suggested. Was savory, but felt a lot of different profiles were vying for my taste buds.