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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, C
    MineralsNatrium, Cobalt

    Ingredients Jump to Instructions ↓

    1. :

    2. 1 pound boconcini, little balls of mozzarella, about 6 tablespoons extra virgin olive oil, divided

    3. 1 tablespoon chopped fresh thyme leaves

    4. 1 tablespoon chopped fresh oregano leaves

    5. 1/4 teaspoon crushed red chili flakes

    6. Salt to taste

    7. Freshly ground black pepper, to taste

    8. 2 medium zucchini, about 1 pound, sliced lengthwise into 1/8 inch strips

    9. Zest of 1 lemon

    10. 1 bunch chives, ends removed

    11. 2 medium plum tomatoes, cut 1/4 inch dice

    12. 2 tablespoons red wine vinegar

    13. 1/4 cup finely chopped italian parsley

    14. 1/4 pound prosciutto, sliced paper thin

    Instructions Jump to Ingredients ↑

    1. Preheat the grill.

    2. Drain the boconcini of the liquid it came in.

    3. In a mixing bowl, place zucchini, 3 tablespoons extra virgin olive oil, thyme, oregano, crushed red chili flakes, and salt and pepper.

    4. Set aside at least 1 hour.

    5. Place zucchini slices on the grill and cook until tender but not really soft.

    6. Remove from grill and place in medium bowl.

    7. Add lemon zest, whole chives, plum tomato pieces, vinegar and chopped parsley.

    8. Toss gently to coat zucchini and divide among 4 plates.

    9. Place 3 boconcini on top of each pile of zucchini and set aside.

    10. Stack all prosciutto directly on top of one another and cut across the slice into matchstick julienne.

    11. Sprinkle over mozzarella and zucchini and serve immediately.


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