Marinated boconcini with grilled zucchini salad and prosc

4 servings

Ingredients

Quantity Ingredient
1 pounds Boconcini -- little balls of
Mozzarella, about 12
3 tablespoons Olive oil plus 3
Tablespoons
1 tablespoon Chopped fresh thyme leaves
1 tablespoon Chopped fresh oregano
Leaves
¼ teaspoon Crushed red chili flakes
Salt and pepper to taste
2 mediums Zucchini, about 1 pound,
Sliced lengthwise into inch strips
1 Lemons; Zest of
1 bunch Chives, ends removed
2 mediums Plum tomatoes, cut into inch dice, seeds and liquid
Reserved
2 tablespoons Red wine vinegar
1 bunch Italian parsley, finely
Chopped to yield 1/4 cup
¼ pounds Prosciutto, sliced paper
Thin by butcher

Directions

MOLTO MARIO #MB5674

Drain the boconcini of the liquid it came in. In a mixing bowl, place zucchini, 3 tablespoons olive oil, thyme, oregano, crushed red chili flakes, and salt and pepper. Set aside at least 1 hour.

Place zucchini slices on the grill and cook until tender but not really soft. Remove from grill and place in medium bowl. Add lemon zest, whole chives, plum tomato pieces, vinegar and chopped parsley.

Toss gently to coat zucchini and divide among 4 plates. Place 3 boconcini on top of each pile of zucchini and set aside. Stack all prosciutto directly on top of one another and cut across the slice into matchstick julienne. Sprinkle over mozzarella and zucchini and serve immediately.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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