Marinated Boconcini With Grilled Zucchini Salad And Prosc
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Marinated Boconcini With Grilled Zucchini Salad And Prosc
  Zucchini    Salad  
Last updated 6/12/2012 12:59:00 AM. Recipe ID 21881. Report a problem with this recipe.
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      Title: Marinated boconcini with grilled zucchini salad and prosc
 Categories: 
      Yield: 4 Servings
 
      1 lb Boconcini -- little balls of
           Mozzarella, about 12
      3 tb Olive oil plus 3
           Tablespoons
      1 tb Chopped fresh thyme leaves
      1 tb Chopped fresh oregano
           Leaves
    1/4 ts Crushed red chili flakes
           Salt and pepper to taste
      2 md Zucchini, about 1 pound,
           Sliced lengthwise into
    1/8    -inch strips
      1    Lemons; Zest of
      1 bn Chives, ends removed
      2 md Plum tomatoes, cut into
    1/4    -inch dice, seeds and liquid
           Reserved
      2 tb Red wine vinegar
      1 bn Italian parsley, finely
           Chopped to yield 1/4 cup
    1/4 lb Prosciutto, sliced paper
           Thin by butcher
 
  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.
  




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Recipe ID 21881 (Apr 03, 2005)

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