Baked Zucchini Boats with Prosciutto Recipe

Baked Zucchini Boats with Prosciutto

A tasty and versatile dish for many occasions. Easy to prepare. Great as a hot or cold appetizer, brunch mezze or light lunch choice. A drizzle of balsamic glaze adds a rich chocolaty color and a savory tangy zest.

Servings: 4

Time: 25 minutes


  • 4 medium zucchinis, halved lengthwise
  • 4 Tbsp olive oil
  • 2 Tbsp finely minced shallots
  • 1 small hot chili pepper, seeded and finely minced
  • 2 garlic cloves, finely minced
  • 4 prosciutto slices, cut in the middle lengthwise
  • 4 Tbsp flat-leaf parsley, finely chopped
  • salt and freshly ground pepper to taste
  • 1 Tbsp balsamic glaze or to taste


Preheat the oven to 400° F/200° C.

Score the zucchinis cut side in a diamond pattern. Take care not to cut it through the flesh. Sprinkle zucchini halves lightly with salt and turn them cut side down on paper towels. In a small bowl mix 2 tablespoons olive oil, shallots, chili pepper, garlic and black pepper to taste.

Arrange zucchini halves cut side up on a baking sheet lined with parchment paper. Press shallot/olive oil gently on the top of the zucchini cut side making sure that oil penetrates the flesh well. Arrange prosciutto strips over the zucchini. Bake for about 15 minutes or until zucchini is tender but still firm.

Set oven temperature to broil and broil zucchini until edges begin to char lightly and prosciutto just begins to crisp, about 3-5 minutes. Remove from the oven and let it cool a bit. While the zucchini is under the broiler, mix parsley and remaining 2 tablespoons of olive oil. Season to taste. Drizzle parsley oil over the zucchini. Serve with balsamic glaze.

A nice fresh Italian bread to mop up the juices is all you need.

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