Light Up The Grill w/ Zucchini and Prosciutto

Zucchini and Prosciutto Skewers | 2CookinMamas

Friday night is a great night to light up the grill and make something delicious and easy. This vegetable and  and Prosciutto dish, adapted from a recipe by Giada De Laurentiis, is great to serve as a main dish, side dish or appetizer. The lemon basil pesto just puts it over the top.  Enjoy!

Grilled Zucchini with Prosciutto & Lemon Basil Pesto

Prep Time: 15 minutes  Cook Time: 10 minutes  Total Time: 25 minutes



  • Pam or other non-stick spray
  • 3 zucchini
  • 6 thin slices prosciutto
  • 2 Tablespoons olive oil
  • 4 long metal or 6 wooden skewers


  • 2 cups packed basil leaves
  • 1/3 cup toasted pine nuts
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon minced garlic
  • salt & pepper to taste
  • 1/3 cup olive oil
  • 1/3 cup Parmesan or Pecorino-Romano cheese, grated


Preheat grill. You will need to spray grill with Pam or other non-stick spray just prior to cooking skewers so they don’t stick.

Lemon Basil Pesto:

Make the pesto first and store in refrigerator until ready to use. First toast the pine nuts. Preheat oven to 350 degrees. Place pine nuts on cookie sheet and bake in oven for 5 minutes. Let cool.

In a food processor or a blender, pulse basil, pine nuts, lemon juice, garlic, salt and pepper until chopped fine. Gradually add the oil as the machine is running until the mixture looks smooth. Add cheese and stir well.

At this point, if using wooden skewers, soak them in water for 30 minutes to prevent burning.

Grilled Zucchini Skewer prep:

To prepare zucchini and prosciutto, wash then slice zucchini into 1/2″ wide rounds and cut prosciutto into fourths. Begin threading onto skewers starting with a slice of zucchini then a folded piece of prosciutto.  Place 5 pieces of zucchini and 4 pieces of prosciutto on each wooden skewer, slightly more on a metal skewer. Drizzle with olive oil and place on hot grill for 5 minutes, turning occasionally.

Place on serving plate and brush with pesto. Serve additional pesto on the side for dipping.

Serves 2.

Note: Use Pecorino-Romano cheese to make this a cow dairy-free meal.


  • Reply
    Miz Helen
    06/01/2014 at 9:51 pm

    What a great combination for your veggie ka bob, this looks delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  • Reply
    05/30/2014 at 10:25 am

    I can’t wait to try this once our garden is filled with zucchini…which won’t be too long. I’m so happy to have found your site via Simple Sweet Home link party. I’ll visit often!

    • Reply
      Linda Warren
      05/30/2014 at 10:52 am

      Thanks for the kind words. You are so lucky to be able to grow zucchini in your garden, I’m so jealous! Living in South Florida, there is always a battle between the bugs and the heat but I keep trying. The Zucchini Boats recipe on the site is also a favorite of mine that you might enjoy.

  • Reply
    05/29/2014 at 12:41 pm

    Stopping by from Fantastic Thursday link party. Great combo, never would of thought to pair these two together. Thanks for sharing!

    • Reply
      Linda Warren
      05/29/2014 at 5:13 pm

      Thanks for stopping by. Hope you get a chance to try them out.

  • Reply
    05/28/2014 at 2:37 pm

    Stopping in from the Wonderful Wednesday hop and this sounds unbelievably good! Maybe even the zucchini haters in my family would try this. Hmmmm…

    • Reply
      Linda Warren
      05/28/2014 at 7:50 pm

      It does take on a smoky taste from grilling and a little salty from the prosciutto so you just might get some new lovers of zucchini. OK, maybe likers is more like it. lol Enjoy!

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