• Campbell Whitman

Mozzarella & Prosciutto with Grilled Zucchini

When I posted a photo of this meal on Instagram, I said, and I quote, "A hot days dinner should never take long to make." I stand by that statement! It's also great if it happens to include some fresh ingredients that are healthy and full of flavor!

Mozzarella & Prosciutto with Grilled Zucchini

serves 2

2 pieces buffalo mozzarella @ 125 g each

4 pieces thinly sliced prosciutto di Parma

2 strips of grilled zucchini 1/2 inch thick (130-150 g total)

2 T toasted pine nuts

2 T balsamic vinegar

2 T + 2 t olive oil

2 T sun-dried tomato & olive tapenade

2 T chopped basil

s&p (easy on the salt)


First off, I had leftover grilled zucchini from my BBQ the night before. I always cook extra veggies at our BBQ's on purpose because all that grilled flavor can be used towards future meals.


If you do not have grilled zucchini from a BBQ, you can use a stovetop grill pan or a regular sauté pan and cook the zucchini a couple of minutes per side on a high heat until cooked through. You want it to caramelize, but not burn. Make sure you season them with oil and s&p before you place them in the hot pan or BBQ. Let cool off a bit. Then, cut the long strips in half. Place them in the middle of a plate next to each other.


Place the 4 strips of prosciutto next to each other on a cutting board. Cut each of the mozzarella balls in 4-6 pieces. Lay the mozzarella evenly inside of each piece of prosciutto. Season all the mozzarella with s&p and the 2 t's of olive oil. Smear it about. Next, roll each one individually up and set atop the zucchini (2 rolls per plate).


Scoop the tapenade and set atop the proscuitto/mozarella rolls. Drop the pine nuts, basil & some more pepper. The prosciutto is salty and the vinegar is acidic, so you do not need too much salt on anything except the mozzarella. Drizzle the rest of the olive oil & vinegar around the dish and eat immediately! Done in a jiffy!