zucchini and prosciutto bruschetta

bruschetta con zucchini e prosciutto

for 6

1.5 kg small firm zucchini, trimmed

3 tablespoons fresh marjoram leaves

2 tablespoons fresh flat-leaf parsley leaves

1 tablespoon fresh mint leaves

1 thick-skinned lemon, washed

2 tablespoons olive oil

3 garlic cloves, peeled, 2 finely chopped

Maldon salt and freshly ground black pepper

6 slices sourdough bread

extra virgin olive oil

18 slices prosciutto di Parma

Cut the zucchini in half lengthways and then in half again. Slice across into rough dice. Chop the herbs together. Peel the lemon, remove any white pith, then finely chop the peel.

Heat the oil in a thick-bottomed saucepan with a tight-fitting lid. Add the chopped garlic and a few seconds later the zucchini. Stir to combine, keeping the heat up high. When the zucchini are beginning to brown, add half the herbs and salt. Put on the lid, lower the heat slightly, and cook for 5 minutes. Remove from the heat and leave for a further 10 minutes with the lid on.

Add the remaining herbs and half the lemon peel to the zucchini mixture. Season with salt and pepper.

Grill the bread on both sides, rub with the whole garlic clove on one side only and drizzle with extra virgin olive oil. Spoon over the zucchini, sprinkle with the remaining lemon peel and serve with the prosciutto.