Prosciutto-Wrapped Zucchini Bites with Goat Cheese and Thyme

Ingredients

• 4 small or 2 medium zucchini, sliced lengthwise into very thin ribbons
• 1 tbsp extra-virgin olive oil
• kosher salt and freshly ground pepper
• 6 ounces goat cheese or ricotta
• 1 tbsp fresh thyme, plus more for serving
• 2 tsp honey, plus more for serving
• zest of 1/2 lemon
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup fresh basil, chopped
• 10 thin slices prosciutto, sliced in half lengthwise

Directions

1. Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, toss the zucchini ribbons with olive oil and a pinch each of salt and pepper.
3. In a small bowl, stir together the goat cheese, thyme, honey, lemon zest, sun-dried tomatoes, basil, and a pinch each of salt and pepper.
4. Working with one at a time, lay out a zucchini ribbon on a clean work surface. Spoon about 1 tbsp of the cheese mixture onto one end and roll up the ribbon. Wrap a piece of prosciutto around the zucchini to secure. Place the rolls seam side down on the prepared baking sheet. Repeat with the remaining zucchini ribbons.
5. Bake until the prosciutto is crisp, 20 to 25 minutes. The rolls are going to ooze a bit; this is okay. Let them set up on the baking sheet for about 6 minutes before serving.
6. Sprinkle with fresh thyme and drizzle with honey.