This zucchini ribbon appetizer is perfect for your next gathering! Savory prosciutto is placed between thinly sliced zucchini and served on a skewer with sun-dried tomato sauce on the side. It's a guaranteed hit that will leave your guests asking for more!
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I love hosting parties and my zucchini and prosciutto skewers always stand out. It's an instant crowd favorite, along with my salami chips and beet and goat cheese appetizer!
📖Why My Recipe Works
This recipe can be warm or cold (yes, uncooked!), making it ideal for any season.
🧾Ingredient Notes
- Zucchini- You can also use yellow squash or a zucchini and squash combo.
- Prosciutto- You can use other thin cold cuts like capicola or serrano ham.
- Dipping Sauce- My sun-dried tomato dressing complements the zucchini appetizer really well, but you can also pair it with yogurt dill sauce, honey mustard dip, or olive vinaigrette.
⏲️How to Make Zucchini Skewers
- Slice the zucchini into thin, flexible strips, about ⅛ inch thick. A mandolin can cut easier and more consistently but vegetable peelers and sharp knives will work well too.
- Start arranging into layers. Place a piece of prosciutto on a slice of zucchini, then place another slice of zucchini on top.
- Fold the ribbons in a zigzag pattern to help them stay together when skewered.
- Repeat the steps on the remaining pieces. You can do one ribbon or multiple ribbons per skewer.
- OPTONAL: Brush the skewers with oil to prevent them from sticking to the pan, then sprinkle with salt and pepper for flavor. Sear each piece in a well-heated pan just until they are lightly charred.
Expert Tip
I don't recommend making this recipe ahead. The moisture from zucchini makes it mushy and it loses the crisp texture quickly. Serve it while fresh!
More Appetizer Recipes
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📖 Recipe Card
Zucchini Ribbons with Prosciutto
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.1 pound zucchini
- 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.2 ounces thinly sliced prosciutto
- Brush the zucchini skewers with a little bit of oil and sprinkle on a little bit of salt and a good amount of pepper.olive oil, salt and 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.⅓ cup sun dried tomatoes, ¼ cup red wine vinegar, ¼ cup fresh parsley, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ½ cup olive oil, 1 pound zucchini
Video
Equipment
- Toothpicks
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