Prosciutto is the new bacon and this recipe proves it. I saw this recipe in a Food and Wine newsletter and I knew I had to make it while zucchini was in season. The original recipe calls for a mint dressing, but I didn’t think that sounded very good and didn’t bother. I was already making a dressing for sushi salad, so I figured we could just use a little of that if it was needed.
I would recommend putting less prosciutto on the skewers than in the picture above because it was almost too rich and flavorful. That doesn’t sound like a bad thing, but it was a little much and you could get more skewers out of the same amount of prosciutto without sacrificing flavor. I think these are beautiful too!
Grilled Zucchini Ribbons and Prosciutto
- 3 medium zucchini, very thinly sliced lengthwise on a mandoline
- 6 ounces thinly sliced prosciutto
- olive oil for brushing
- Salt and freshly ground pepper
- Light a grill or preheat a grill pan.
- Alternately thread the two slices of zucchini and a 1/2 slice of prosciutto onto 6 bamboo skewers. Lightly brush the zucchini and prosciutto with olive oil and season generously with salt and pepper.
- Grill the skewers over high heat until the zucchini is lightly charred, about 1 1/2 minutes per side. Serve.