Marinated Boconcini with Grilled Zucchini Salad and

Name: Marinated Boconcini with Grilled Zucchini Salad and Prosciutto Julienne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boconcini - little balls of Mozzarella, about 12; 3 tablespoons extra virgin olive oil plus 3 tablespoons; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon chopped fresh oregano leaves; 1/4 teaspoon crushed red chili flakes; Salt and pepper to taste; 2 medium zucchini, about 1 pound, sliced lengthwise into 1/8-inch strips; Zest of 1 lemon; 1 bunch chives, ends removed; 2 medium plum tomatoes, cut into 1/4-inch dice, seeds and liquid reserved; 2 tablespoons red wine vinegar; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 1/4 pound Prosciutto, sliced paper thin by butcher

Servings: persons

1 pound boconcini - little balls of Mozzarella, about 12
3 tablespoons extra virgin olive oil plus 3 tablespoons
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1/4 teaspoon crushed red chili flakes
Salt and pepper to taste
2 medium zucchini, about 1 pound, sliced lengthwise into 1/8-inch strips
Zest of 1 lemon
1 bunch chives, ends removed
2 medium plum tomatoes, cut into 1/4-inch dice, seeds and liquid reserved
2 tablespoons red wine vinegar
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/4 pound Prosciutto, sliced paper thin by butcher

1
Drain the boconcini of the liquid it came in.
2
In a mixing bowl, place zucchini, 3 tablespoons extra virgin olive oil, thyme, oregano, crushed red chili flakes, and salt and pepper.
3
Set aside at least 1 hour.
4
Place zucchini slices on the grill and cook until tender but not really soft.
5
Remove from grill and place in medium bowl.
6
Add lemon zest, whole chives, plum tomato pieces, vinegar and chopped parsley.
7
Toss gently to coat zucchini and divide among 4 plates.
8
Place 3 boconcini on top of each pile of zucchini and set aside.
9
Stack all prosciutto directly on top of one another and cut across the slice into matchstick julienne.
10
Sprinkle over mozzarella and zucchini and serve immediately.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 pound boconcini - little balls of Mozzarella, about 12, 3 tablespoons extra virgin olive oil plus 3 tablespoons, 1 tablespoon chopped fresh thyme leaves, 1 tablespoon chopped fresh oregano leaves, and more.

Yes, Marinated Boconcini with Grilled Zucchini Salad and Prosciutto Julienne falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Boconcini with Grilled Zucchini Salad and Prosciutto Julienne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions