- Combine the orange rind and juice, mustard, olive oil and garlic. Toss with the beans and olives in a shallow baking dish. Season with salt and pepper to taste.
- Bring a pan of salted water to the boil. Add fennel and green beans; simmer 1 minute. Add the zucchini and cook another 4 minutes or until the vegetables are just tender. Meanwhile, preheat grill to high.
- Drain the vegetables and combine with the mixture in the baking dish. Scrunch up the prosciutto slices and arrange on top. Place the dish under grill 1 to 2 minutes, just long enough to warm the ham.
Recipes that use fennel sometimes list celery as an alternative. Although they are similar in texture, the nutritional differences between the two are significant. Fennel provides more potassium, vitamin C and folate than celery and has much more fibre.
Parma ham is the best-known and one of the most expensive types of Italian salted, air-dried prosciutto. Cooked pancetta (salt-cured bacon) or coppa (salted, spiced dry-cured ham) may also be used in this recipe.