Zucchini Ribbons with Prosciutto
The ultimate zucchini appetizer recipe! Prosciutto sandwiched between two thin strips of zucchini, skewered and served with a delightful sun dried tomato dipping sauce. This appetizer is easy and elegant!
Servings: 16
Calories: 86kcal
Ingredients
- 1 pound zucchini about 2 medium
- 2 ounces thinly sliced prosciutto
- olive oil
- salt and pepper
Sun Dried Tomato Vinaigrette
- ⅓ cup sun dried tomatoes
- ¼ cup red wine vinegar
- ¼ cup fresh parsley leaves loosely packed
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Trim off the steam end of the zucchini. Use a mandolin, knife or wide vegetable peeler to create very thin strips (they should be flexible). Separate the pieces of prosciutto and pull or cut into thin strips.
- Lay one piece of zucchini down. Add a thin piece or prosciutto on top and then layer on a another slice of zucchini. Fold in a zig zag patter and skewer with a toothpick. Repeat with the remaining pieces.
- Brush the zucchini skewers with a little bit of oil and sprinkle on a little bit of salt and a good amount of pepper.
- Heat a non stick griddle or pan to medium high heat. Sear the edges of ribbons, about 90 seconds per side.
- Transfer to a plate and serve warm or at room temperature with the dressing for dipping.
Sun Dried Tomato Vinaigrette
- Combine all the ingredients except the olive oil in a small food processor. Puree for 3o seconds. Slowly stream in the olive oil while pureeing.
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