PROSCIUTTO-WRAPPED BAKED

ZUCCHINI WITH BALSAMIC GLAZE

3 small zucchini, halved lengthwise  

1 small shallot, finely chopped

2 1/2 tablespoon olive oil, divided 

1 tablespoon finely chopped seeded red Fresno chile

2 garlic cloves, finely chopped

1 1/8 teaspoons kosher salt, divided 

1/4 teaspoon black pepper 

6 slices thinly sliced prosciutto, halved lengthwise 

1/2 cup loosely packed fresh flat-leaf parsley leaves 

1 tablespoon balsamic glaze 

Preheat oven to 400°F. Score cut side of zucchini halves 1/8 inch deep in a diamond pattern. Toss zucchini, shallot, 2 tablespoons oil, chile, garlic, 1 teaspoon salt, and pepper in a large bowl. Rub mixture on cut sides of zucchini. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a parchment paper–lined baking sheet. Bake in preheated oven until zucchini is crisp-tender, 14 to 16 minutes. Increase oven temperature to broil on HIGH, and broil until zucchini begins to char and prosciutto is just beginning to crisp and char, 3 to 4 minutes. 

Transfer zucchini to a serving plate. Toss parsley with remaining 1/2 tablespoon oil and 1/8 teaspoon salt. Top zucchini with parsley mixture, and drizzle with balsamic glaze. 

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