Grilled Zucchini Ribbons & Prosciutto With Lime-Mint Dressing

Wow. These are good. I have to say, I pretty much love everything that cooks on a charcoal grill, but these are one of my favorite things to come off of the coals lately. The zucchini gets charred and crisp on the edges, while the insides stay nice and juicy. The prosciutto also gets a nice char and gives a flavorful and salty kick to the taste buds, and the lime-mint dressing is the perfect accompaniment. The only negative thing is, when you look down and suddenly the only thing that’s left on your plate is a smear of olive oil and a piece of mint, you’ll wish you had made more!

lightly adapted from: Food & Wine
serves: 4 as an appetizer

1 teaspoon finely grated lime zest

¼ cup fresh lime juice
2-3 tablespoons chopped mint
2 garlic cloves, finely chopped
½ cup extra-virgin olive oil, plus more for brushing
salt & freshly ground pepper
4 medium zucchini, sliced very thin on a mandoline (I used 1/8” setting)
6 ounces thinly sliced prosciutto

Light up a grill (a charcoal grill imparts the best flavor!). In a small bowl, combine the lime zest, lime juice, mint, garlic, and ¼ cup of olive oil.  Season with salt and pepper.

Alternately thread the zucchini and prosciutto onto 4 pairs of grilling skewers. (I only used 1 skewer per, but if you have enough skewers, using two can make them easier to flip on the grill.) Lightly brush the zucchini and prosciutto with olive oil and season lightly with salt and pepper. The prosciutto is naturally salty, so you don’t want to over-salt.

Grill the skewers over high heat (or prepared charcoal) until the zucchini are lightly charred, about 1 ½ minutes per side. Flip using grill tongs. Serve with the lime-mint dressing on the side.

We slide the zucchini and prosciutto off the skewer onto a plate, and drizzle with the dressing. Ah-mazing.

*Variation: You can also use this recipe in a pasta salad. Boil pasta of your choice until al dente, then toss with olive oil and let cool slightly. Meanwhile, coarsely chop the grilled zucchini and prosciutto and transfer to a large serving bowl. Add the pasta and mint dressing and toss to combine. Season with salt and pepper and serve.

♦ Suggested wine pairing: a zesty Spanish sparkling wine

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