Recipe for Marinated Boconcini with Grilled Zucchini Salad and Prosciutto 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb Boconcini - little balls of Mozzarella about 12
6 tbl Extra-virgin olive oil divided
1 tbl Chopped fresh thyme leaves
1 tbl Chopped fresh oregano leaves
1/4 tsp Crushed red chili flakes
Salt to taste
Freshly-ground black pepper to taste
2 med Zucchini - (abt 1 lb) sliced lengthwise into 1/8" strips
Zest of 1 lemon
1 bn Chives ends removed
2 med Plum tomatoes cut 1/4" dice, seeds, liquid reserv
2 tbl Red wine vinegar
1/4 cup Finely-chopped Italian parsley
Instructions:
Instructions: Preheat the grill. Drain the boconcini of the liquid it came in.

In a mixing bowl, place zucchini, 3 tablespoons extra-virgin 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.

This recipe yields 4 servings.

Comments: The original title of this recipe as listed is "Marinated Boconcini With Grilled Zucchini Salad And Prosciutto Juilenne".

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