Grilled Zucchini and Prosciutto Skewers Recipe

Name: Grilled Zucchini and Prosciutto Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 2 packed cups fresh basil leaves; 1/3 cup toasted pine nuts, see Cook's Note; 2 tablespoons fresh lemon juice; 1 clove garlic, peeled and smashed; Zest of 1 large lemon; 1/2 teaspoon kosher salt, plus extra for seasoning; 1/4 teaspoon freshly ground black pepper, plus extra for seasoning; 1/3 cup extra-virgin olive oil; 1/3 cup (1 1/2 ounces) grated Parmesan; 3 medium zucchini, trimmed and each cut into ten 1/2-inch-thick rounds; Six 1/8-inch-thick slices prosciutto, quartered; 2 tablespoons extra-virgin olive oil; Special equipment: Six 6-to-8-inch bamboo skewers soaked in water for 30 minutes to prevent scorching, or 6 metal skewers.

Servings: persons

Vegetable oil cooking spray
2 packed cups fresh basil leaves
1/3 cup toasted pine nuts, see Cook's Note
2 tablespoons fresh lemon juice
1 clove garlic, peeled and smashed
Zest of 1 large lemon
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup extra-virgin olive oil
1/3 cup (1 1/2 ounces) grated Parmesan
3 medium zucchini, trimmed and each cut into ten 1/2-inch-thick rounds
Six 1/8-inch-thick slices prosciutto, quartered
2 tablespoons extra-virgin olive oil
Special equipment: Six 6-to-8-inch bamboo skewers soaked in water for 30 minutes to prevent scorching, or 6 metal skewers.

1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2
Spray the grill with vegetable oil cooking spray.
3
For the pesto: Pulse the basil, nuts, lemon juice, garlic, lemon zest, salt and pepper until finely chopped in a blender or food processor.
4
With the machine running, gradually add the oil until the mixture is smooth and thick.
5
Add the cheese and pulse until just incorporated.
6
Season with salt and pepper.
7
For the skewers: Thread 1 round of zucchini onto a skewer.
8
Thread 1 crumpled piece of prosciutto onto the skewer.
9
Repeat 3 more times ending with a round of zucchini.
10
Each skewer should have 5 rounds of zucchini and 4 pieces of prosciutto.
11
Drizzle the skewers with olive oil and grill, turning occasionally, until the zucchini are tender, about 5 minutes.
12
Brush the skewers with the pesto, using a pastry brush, and serve.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable oil cooking spray, 2 packed cups fresh basil leaves, 1/3 cup toasted pine nuts, see Cook's Note, 2 tablespoons fresh lemon juice, and more.

Yes, Grilled Zucchini and Prosciutto Skewers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Zucchini and Prosciutto Skewers

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