Marinated Boconcini With Grilled Zucchini Salad & Prosciutto Recipe

Marinated Boconcini With Grilled Zucchini Salad & Prosciutto Recipe

Ingredients:

1 lb of Boconcini or Mozzarella balls (12 pcs)
6 Tbsps of EVOO; divided
1/4 tsp of flakes of chili (red); crushed
1 Tbsp of leaves of thyme; freshly chopped
1 Tbsp of leaves of oregano; freshly chopped
Salt, for taste
Pepper (black); ground fresh, for taste
1 pc of lemon rind
2 pcs zucchini (medium, 1-lb); slice to 1/8-inch strips lengthwise
A bunch of chives; the ends taken out
2 pcs of tomatoes (plum, medium); cut into 1/4-inch dices
2 Tbsps of vinegar (Red-wine)
1/4 c of parsley (Italian); chopped finely
1/4 lb of Prosciutto; paper-thinly sliced

Instructions:

Preheat grill. Meanwhile, drain liquid from boconcini. Place the zucchini, thyme, flakes of chili, 3 Tbsps of EVOO, salt, pepper and oregano in large bowl. Set it aside for an hour or more.

Place the slices of zucchini on grill then cook ’til tender not very soft.
Take out of grill then place into medium-sized bowl.

Put in lemon rind, chives, tomato pcs, parsley and vinegar. Gently toss so it coats zucchini; divide into four plates.

Then, place three pcs of bonconcini over every zucchini pile then set it aside. Next, stack the prosciutto above one another then cut it across, slice to matchstick juliennes. Sprinkle w/ zucchini and mozzarella. Immediately serve, serves 4.

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