Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boconcini - little balls of mozzarella -- about 12
   6      tablespoons   extra-virgin olive oil -- divided
   1      tablespoon    chopped fresh thyme leaves
   1      tablespoon    chopped fresh oregano leaves
     1/4  teaspoon      crushed red chili flakes
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      medium        zucchini - -- (abt 1 lb), sliced
                        -- lengthwise
                        -- into 1/8" strips
   1                    lemon -- zest of
   1      bunch         chives -- ends removed
   2      medium        plum tomatoes -- cut 1/4" dice,
                        -- seeds, liquid
                        -- reserv
   2      tablespoons   red wine vinegar
     1/4  cup           finely-chopped Italian parsley
     1/4  pound         prosciutto -- sliced paper thin

Preparation:

Preheat the grill. Drain the boconcini of the liquid it came in. In a mixing bowl, place zucchini, 3 tablespoons extra-virgin olive oil, thyme, oregano, crushed red chili flakes, and salt and pepper. Set aside at least 1 hour. Place zucchini slices on the grill and cook until tender but not really soft. Remove from grill and place in medium bowl. Add lemon zest, whole chives, plum tomato pieces, vinegar and chopped parsley. Toss gently to coat zucchini and divide among 4 plates. Place 3 boconcini on top of each pile of zucchini and set aside. Stack all prosciutto directly on top of one another and cut across the slice into matchstick julienne. Sprinkle over mozzarella and zucchini and serve immediately. Comments: The original title of this recipe as listed is "Marinated Boconcini With Grilled Zucchini Salad And Prosciutto Juilenne". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5674)