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Zucchetti with lemon butter, mozzarella and prosciutto

Name: Zucchetti with lemon butter, mozzarella and prosciutto
Yield: 4
Ingredients: 4 large zucchinis; 100g unsalted butter; 2 tbs extra virgin olive oil; 2 garlic cloves, grated; Finely grated zest and juice of 1 lemon; 1/4 cup (40g) caperberries; 2 large buffalo mozzarella balls, torn; 6 thin slices prosciutto, torn

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Zucchetti with lemon butter, mozzarella and prosiuto

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by Warren Mendes

delicious. team

Oct 20, 2015

For a fresh summery alternative to pasta, try this recipe for zucchetti with lemon butter, mozzerella and prosciutto.

4 large zucchinis
100g unsalted butter
2 tbs extra virgin olive oil
2 garlic cloves, grated
Finely grated zest and juice of 1 lemon
1/4 cup (40g) caperberries
2 large buffalo mozzarella balls, torn
6 thin slices prosciutto, torn

Method

1.

Using a julienne vegetable peeler or mandoline, slice zucchini into long, thin spaghetti-like strips.
2.

To make the lemon butter, melt the butter and oil in a small frypan over medium heat. Add garlic and cook for 1 minute or until fragrant. Stir in lemon zest and juice. Remove from heat.
3.

Blanch zucchetti in a large saucepan of boiling salted water for 1 minute. Drain.
4.

Toss zucchetti through half the lemon butter and serve topped with caperberries, mozzarella, prosciutto and remaining lemon butter.