Grilled Zucchini Bundles with Spicy Salami, Provolone and Sage

01Method

1. 1

   Slice the zucchini lengthwise and season the cut sides with salt and pepper, then set aside. Cut kitchen twine into four 20-centimetre pieces and arrange them side by side on your work surface, spacing the outer strings about 2.5 centimetres apart based on the zucchini length. Slice the provolone into very thin sheets.

2. 2

   Position a pancetta slice perpendicular to the twine, crossing at the midpoint. Place a zucchini half cut-side up on the pancetta. Layer with provolone sheets, trimming as needed to keep it within the zucchini edges. Add salami slices and sage leaves, then top with the matching zucchini half cut-side down. Place another pancetta slice on top. Tie the twine ends together over the zucchini to create a compact bundle. Repeat with the remaining zucchini and fillings.

3. 3

   Heat the grill to high temperature. Clean and scrape the grill grate thoroughly, then coat it generously with oil. Arrange the zucchini bundles on the grate over a drip pan, positioned away from direct heat. If using charcoal, add soaked wood chips or chunks to the coals; for gas grills, place wood chips in a smoker box or directly under the grate above one or more burners. Cover the grill lid.

4. 4

   Cook the bundles indirectly until the pancetta turns golden brown and becomes crispy, the zucchini softens (test with a skewer), and the cheese melts—approximately 20 minutes or as needed. Transfer to a serving platter. Remove the twine and serve.