STREAMING NOW: The Layover

Grilled Squash Ribbons With Prosciutto

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“When you grill squash and zucchini this way, the outsides become charred and crisp, but the insides remain tender and juicy. Use 2 skewers so that the ribbons don't twist when you try to turn them. From "Food and Wine" magazine. Leftovers can easily be made into a pasta salad (see NOTE below).”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your grill for high heat.
  2. In a small bowl, combine the lime zest, lime juice, mint, garlic and 1/4 cup olive oil; season with salt and pepper.
  3. Thread zucchini, yellow squash and prosciutto, alternately; brush with olive oil and season generously with salt and pepper.
  4. Grill skewers until the edges of the zucchini and squash are lightly charred, about 1 1/2 minutes per side.
  5. Serve with the mint dressing.
  6. NOTE: This can also be made into a pasta salad by chopping up the zucchini, squash, and prosciutto, after grilling, and combining it, and the sauce, with cooked pasta of your choice (leftovers hint).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: