Grilled Zucchini Ribbons and Prosciutto

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
serves 6

• 3 medium zucchini, very thinly sliced lengthwise on a mandoline
• 6 ounces thinly sliced prosciutto
• olive oil for brushing
• Salt and freshly ground pepper

1. Light a grill or preheat a grill pan.
2. 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.
3. Grill the skewers over high heat until the zucchini is lightly charred, about 1 1/2 minutes per side. Serve.