Grilled zucchini ribbons with prosciutto and mint

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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…

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… but it’s definitely worth it.

♫ Suggested listening: something with ribbons. ♫

Click to listen: Rodrigo Amarante – “The Ribbon”

Adapted from Food and Wine

Ingredients

  • 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

Instructions

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…

  1. 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
  2. Alternately thread the zucchini and prosciutto onto skewers. Lightly brush the vegetables and prosciutto with olive oil.
  3. 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!

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