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
Directions
Drain the boconcini of the liquid it came in. In a mixing bowl, place zucchini, 3 tablespoons extra virgin olive oil, thyme, oregano, crushed red chili flakes, and salt and pepper. Set aside at least 1 hour.
Place zucchini slices on the grill and cook until tender but not really soft. Remove from grill and place in medium bowl. Add lemon zest, whole chives, plum tomato pieces, vinegar and chopped parsley. Toss gently to coat zucchini and divide among 4 plates. Place 3 boconcini on top of each pile of zucchini and set aside. Stack all prosciutto directly on top of one another and cut across the slice into matchstick julienne. Sprinkle over mozzarella and zucchini and serve immediately.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By gconley_3040333
los angeles, CA
on July 07, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Have made this 3 times already this summer. It is so good. the extra herbs compared to other recipes give is so much more flavor. I skipped the prosciutto and used feta cheese or no cheese at all and it is still delicious! Since the squash keeps coming from the garden this summer and I bbq tons in the heat of so. cal. summer valley this is an absolute keeper.
By astierparis_348394
Avon, CT
on June 15, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
What a wonderful, light and refreshing dish. Since I didn't have lkemon in the house, I used the zest of one-half of a lime. And, to add some crunch, lightly crisped the prosciutto. Okay, so Mario would probably blanch at my adjustments, but they did make a delightful main dish summer salad.
By churchman5_628043
richmond, VA
on July 11, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
served as a staeter for Father's Day - excellent. As a shortcut you may try Costco's already-marinated boconcini but this, exactly as written, gives consistently good results
Read all 3 reviews