In ½ tablespoon of hot olive oil, cook the zucchini.
Add in lemon rind, garlic, pepper, mint leaves and Vegeta Gourmet Stock Powder.
Cook shortly, sprinkle with parsley and leave aside covered.
In a different pan, in a tablespoon of olive oil toast the bread slices.
Arrange the topping on the warm bread slices.
Just prior to serving arrange slices of prosciutto over the topping. Drizzle with olive oil.
When cooking the zucchini, place them in cold olive oil and then heat up.