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Begin by slicing the courgettes thinly and placing them in a pan.
Add a generous amount of garlic, olive oil, and salt to the pan.
Heat the mixture and incorporate a bit of lemon zest.
Cook the courgettes until they soften but still hold their shape.
Finish by squeezing some lemon juice over the cooked courgettes.
Toast the ciabatta until it's lovely and crisp, using courgette oil for added flavor.
Prepare the artichoke cream to spread on the sandwich.
Layer the burrata over the toasted ciabatta.
Season the courgettes well before adding them to the sandwich.
Top the sandwich with slices of prosciutto cotto.
Finish with fresh basil leaves, arranging them like lettuce.