Photo: Grilled Zucchini and Prosciutto Skewers Recipe
Ingredients
- Vegetable oil cooking spray
Lemon-Basil Pesto:
- 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
Skewers:
- 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.
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
For the pesto: Pulse the basil, nuts, lemon juice, garlic, lemon zest, salt and pepper until finely chopped in a blender or food processor. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper.
For the skewers: Thread 1 round of zucchini onto a skewer. Thread 1 crumpled piece of prosciutto onto the skewer. Repeat 3 more times ending with a round of zucchini. Each skewer should have 5 rounds of zucchini and 4 pieces of prosciutto. Drizzle the skewers with olive oil and grill, turning occasionally, until the zucchini are tender, about 5 minutes.
Brush the skewers with the pesto, using a pastry brush, and serve.
Notes
Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 5 to 6 minutes. Cool completely before using.
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By chriskal
on April 05, 2013
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My entire family loved these skewers (even the kids!! I agree with maybe adding a little less salt to the pesto. The parmesan cheese is also salty. Just make sure to taste it before and season it according to your family's taste. Great Recipe!!
By penbar111_9275799
Midwest
on February 07, 2013
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Very good...I also sprinke with fresh parm at the end. Unlike some other reviews I don't want my zuc to be soft so the cooking time in the grill pan or on the grill is prefect
By hscarlet_7067128
Ravenna, OH
on October 21, 2012
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I think the prosciutto is very salty so don't add salt to the lemon-basil pesto. Make sure the bucther cuts your prosciutto thick and the 6 slices go a long way. My husband and I used this as a main entree and really liked it. But, I agree with the other comment about cooking the zucchini longer. I had a big one and cut it into chucks but it cooked unevenly so if you bake it in the oven after grilling it will finish cooking all the way through.
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