Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle
Ingredients
- 3 small zucchini, halved lengthwise
- 1 small shallot, finely chopped (about 3 tablespoons)
- 2 1/2 tablespoon olive oil, divided
- 1 tablespoon finely chopped seeded red Fresno chile (from 1 small chile)
- 2 garlic cloves, finely chopped (about 2 teaspoons)
- 1 1/8 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper
- 6 slices thinly sliced prosciutto, halved lengthwise
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon balsamic glaze
Instructions
- Preheat oven to 400°F. Score cut side of zucchini halves 1/8 inch deep in a diamond pattern. Toss zucchini, shallot, 2 tablespoons oil, chile, garlic, 1 teaspoon salt, and pepper in a large bowl. Rub mixture on cut sides of zucchini. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a parchment paper–lined baking sheet. Bake in preheated oven until zucchini is crisp-tender, 14 to 16 minutes. Increase oven temperature to broil on HIGH, and broil until zucchini begins to char and prosciutto is just beginning to crisp and char, 3 to 4 minutes.
- Transfer zucchini to a serving plate. Toss parsley with remaining 1/2 tablespoon oil and 1/8 teaspoon salt. Top zucchini with parsley mixture, and drizzle with balsamic glaze.
