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.
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.