Name: Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle
Total time: 35 min
Yield: 6
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

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.

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Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle

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