Zucchini Bites with Goat Cheese and Thyme

4 small or 2 medium zucchini, sliced lengthwise into very thin ribbons

1 T. extra-virgin olive oil

Kosher salt and freshly ground pepper

6 ounces goat cheese (or ricotta if you prefer)

1 T. fresh thyme, plus more for serving

2 teaspoons honey, plus more for serving

Zest of ½ lemon

¼ C. sun-dried tomatoes packed in oil, drained and chopped

¼ C. fresh basil leaves, chopped

10 thin slices prosciutto, sliced in half lengthwise

 

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the zucchini ribbons with olive oil and a pinch each of salt and pepper.  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.  Working with one at a time, lay out a zucchini ribbon on a clean work surface. Spoon 1 T. 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. Bake until the prosciutto is crisp, 20-25 minutes.  They will ooze a bit, this is ok!  Let them set up on the baking sheet for 6 or so minutes before sprinkling with thresh thyme and drizzled with honey.