Grilled Zucchini and Prosciutto Skewers

Ingredients

• Vegetable oil cooking spray
• 2 packed cups fresh basil leaves
• 1/3 cup toasted pine nuts, see Cook's Note
• 2 tablespoons fresh lemon juice
• 1 clove garlic, peeled and smashed
• Zest of 1 large lemon
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1/3 cup extra-virgin olive oil
• 1/3 cup (1 1/2 ounces) grated Parmesan
• 3 medium zucchini, trimmed and each cut into ten 1/2-inch-thick rounds
• Six 1/8-inch-thick slices prosciutto, quartered
• 2 tablespoons extra-virgin olive oil
• Special equipment: Six 6-to-8-inch bamboo skewers soaked in water for 30 minutes to prevent scorching, or 6 metal skewers.

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