Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Tuscan Safari
Print
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 4 cloves garlic, 2 chopped, 2 smashed 
  • 2 small garden-fresh zucchini, sliced into 1/4-inch rounds 
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • Pinch crushed red pepper flakes 
  • Small handful fresh basil, torn 
  • Tuscan bread, sliced 1/2-inch thick 
  • 4 ounces thinly sliced prosciutto
  • Thinly shaved Pecorino Romano cheese, for serving 

Directions

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chopped garlic and cook until fragrant, 1 minute. Add the zucchini and cook, stirring occasionally, until golden and brown, about 6 minutes. Season the mixture with salt, pepper and a pinch of red pepper flakes. Turn off the heat and stir in the basil.

Toast your bread in a toaster, on the grill, or if you are lucky enough to own one, an Italian stovetop toaster. Rub the smashed garlic lightly over the toasted bread.

Top each piece of bread with a folded piece of prosciutto and a heaping spoonful of the zucchini; drizzle with olive oil and sprinkle lightly with salt and pepper. Add a final shave of Pecorino Romano and serve.

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