Grilled Squash Ribbons with Prosciutto
If your grilling season is here, then check out Grilled Squash Ribbons with Prosciutto! These skewers of zucchini, yellow squash and prosciutto are so good, especially when the edges become beautifully charred and crispy while the inside stays tender and juicy. Just the right combination!
Let’s begin with the squash…this recipe is all about summer squashes like zucchini and yellow squash. There are others that you can use if you can find them but to create the nice long ribbons, these are my first choices. I use a mandoline to make the strips. You need them thin enough that they will bend into the ribbons and the mandoline is a great choice. If you don’t have one, I would recommend this one. I would stay away from some of the plastic ones as they aren’t sturdy enough.
The squash and prosciutto get folded back and forth and skewered to create a very pretty pattern. A dressing of mint, lime and garlic gets brushed over the skewers and then off to the barbecue we go!
Watch these closely on the grill…it doesn’t take more than a few minutes to get a beautiful char on these.
Share Your Thoughts...
Grilled Squash Ribbons with Prosciutto
Makes: 4 servings
Prep Time: 20 minutes
Grill Time: 3 minutes
Total Time: 23 minutes
Ingredients
- 1 tsp finely grated lime zest
- 1/4 cup fresh lime juice
- 1/4 cup chopped mint
- 2 garlic cloves, very finely chopped
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 2 medium zucchini, very thinly sliced lengthwise on a mandoline
- 2 medium yellow squash, very thinly sliced lengthwise on a mandoline
- 6 ounces thinly sliced prosciutto
Instructions
Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and 1/4 cup of olive oil. Season with salt and pepper.
Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season generously with salt and pepper.
Grill the skewers over high heat until the zucchini and yellow squash are lightly charred, about 1 1/2 minutes per side. Serve with the mint dressing on the side.
Chef’s Note:
This dish is also excellent as a room-temperature pasta salad. Boil the pasta of your choice until al dente, then toss with olive oil and let cool slightly. Meanwhile, coarsely chop the grilled zucchini, yellow squash and prosciutto and transfer to a large serving bowl. Add the pasta and mint dressing and toss to combine. Season with salt and pepper and serve.
Recipe from Marcia Kiesel @ Food and Wine
Recipe Reviews