- Slice the zucchini lengthwise into ¼ inch planks and brush both sides with canola or grapeseed oil. Season with salt and pepper.
- Grill the zucchini for 2-3 minutes or until it begins to soften slightly and has some nice char marks on it.
- Slice the zucchini in half and divid between the two rolls.
- Place 2 ounces of prosciutto on each roll and top with 4 ounces of burrata.
- Serve immediately.
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