Grilled Zucchini and Prosciutto Skewers


2 servings
Lemon-Basil Pesto
2 packed cups fresh basil leaves basil leaves2
⅓ cup toasted pine nuts, see Cook's Note toasted pine nuts
2 tablespoons fresh lemon juice lemon juice2
1 clove garlic, peeled and smashed garlic1
Zest of 1 large lemon lemon(s)1
½ teaspoon kosher salt, plus extra for seasoning kosher salt½
¼ teaspoon freshly ground black pepper, plus extra for seasoning freshly ground black pepper¼
⅓ cup extra-virgin olive oil extra-virgin olive oil
⅓ cup (1 ½ ounces) grated Parmesan parmesan cheese1 ½
3 medium zucchini, trimmed and each cut into ten ½-inch-thick rounds zucchini3
Six 1/8-inch-thick slices prosciutto, quartered prosciutto6
2 tablespoons extra-virgin olive oil extra-virgin olive oil2
Special equipment: Six 6-to-8-inch bamboo skewers soaked in water for 30 minutes to prevent scorching, or 6 metal skewers.wooden or bamboo skewers6


Lemon-Basil Pesto
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.

For the pesto: Pulse the basil, nuts, lemon juice, garlic, lemon zest, salt and pepper until finely chopped in a blender or food processor. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper.
Thread 1 round of zucchini onto a skewer. Thread 1 crumpled piece of prosciutto onto the skewer. Repeat 3 more times ending with a round of zucchini. Each skewer should have 5 rounds of zucchini and 4 pieces of prosciutto. Drizzle the skewers with olive oil and grill, turning occasionally, until the zucchini are tender, about 5 minutes.

Brush the skewers with the pesto, using a pastry brush, and serve.

cook's notes

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.
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