It’s zucchini season, y’all. I’ve made this a few times and I must say I heartily recommend that you try it.
It is rather labor-intensive, threading those zucchini ribbons and prosciutto slices onto a skewer…
… but it’s definitely worth it.
♫ Suggested listening: something with ribbons. ♫
Click to listen: Rodrigo Amarante – “The Ribbon”
Adapted from Food and Wine
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup mint, chopped
- 1 – 2 garlic cloves, minced
- 1/4 cup olive oil, plus more for brushing
- 4 zucchini, very thinly sliced lengthwise on a mandoline
- 6 oz. prosciutto, very thinly sliced
As you may know, I am obsessed with pesto. What I did was to put the zest, juice, mint and garlic in the food processor and coat the zucchini in that. Alternatively, you can follow Food & Wine’s instructions…
- Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, minced garlic and the 1/4 cup of olive oil, plus some salt and pepper
- Alternately thread the zucchini and prosciutto onto skewers. Lightly brush the vegetables and prosciutto with olive oil.
- Grill the skewers over high heat until the zucchini is lightly charred, about 1 1/2 minutes per side. Serve with the remaining mint dressing on the side.
If you’re without a grill, you can use a grill pan like I did, and finish them under the broiler in the oven to get them crispy. That’s the importance of the thinness of the prosciutto. Ever had crispy prosciutto? Now you have. It’s a beautiful thing.
We also happened to have some circular skewers that someone had given us as a housewarming present, which is what I used, and they do look fabulous on a plate!