Prosciutto and Zucchini Skewers with Mint Dressing

Sadly Summer is coming to an end - and the aside from the weather, the tell tale sign is the withering plants in the garden. My tomatoes were lackluster this year. I had more cucumbers than I could pickle. Eggplants are still coming in, but the most bizarre plant by far was my lone zucchini. I only got three zucchini the entire season, but each one was literally almost the size of a watermelon - length-wise, and about 6 inches in diameter. HUGE.

Cue the foodie emails. Consistently, I find the best recipes come from the daily emails from Bon Appetit and Food and Wine. They always seem to highlight seasonal ingredients and recipes, with a different spin on everyday recipes. This recipe came from one of the daily Food and Wine emails about a month ago, and as luck would have it, I had one of these herculean zucchini waiting for the perfect recipe.

This is the perfect accompaniment to any grilled dinner. It's light and fresh, with the prosciutto providing a nice salty balance to the dressing. And the ends of the zucchini and prosciutto get nicely charred. It's a different want to present summer squash, and will be a staple at our cookouts from now on. 

Prosciutto and Zucchini Skewers with Mint Dressing

1 Teaspoon Grated Lime Zest
1/4 Cup Lime Juice
1/4 Cup Chopped Mint
1/4 Cup Olive Oil
Salt and Pepper to Taste
4 Zucchini (or 2 Squash and 2 Zucchini - or 1 LARGE Zucchini)
1 Package of Sliced Prosciutto

Pre-heat your grill to high and combine the first four ingredients to make the mint dressing, and season with salt and pepper to your liking.

Let that come together while you slice your zucchini - having a mandolin will really help, as you need these to be very thin so they don't break when you fold them. If your zucchini are thick, cut the in half, then slice length wise.



Thread the skewers - making a "s" shape with the zucchini, alternating with the prosciutto.





Brush the skewers with the dressing and pour yourself a glass of wine. Grill these for about 1 1/2 minutes per side - or until they get nicely charred. You'll want to watch over them, as the dressing can cause flare ups.



Voila - the perfect side dish for any cookout. Enjoy!