This toss-together recipe from BelGioioso Cheese in Wisconsin makes a pretty side dish in summer, when zucchini and yellow squash abound.

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Ingredients

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Directions

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  • For squash ribbons: Trim each end of the zucchini and summer squash; rinse and pat dry with paper towel. Using a vegetable peeler, cut wide ribbons from the whole length of the zucchini and summer squash. (Slices should be slightly less than 1/8-inch thick.) Rotate the squash, peeling all four sides to get the most color; stop peeling when you get to the seeds. Set aside ribbons; discard squash centers.

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  • In a very large nonstick skillet, cook prosciutto over medium-high heat until crisp, about 6 minutes, turning once; drain off and discard drippings. Crumble prosciutto. Set aside.

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  • In the same skillet, melt butter over medium heat. Add the squash ribbons and cook about 2 minutes or until just tender, turning occasionally. Sprinkle with cracked pepper; remove skillet from heat. Add the shaved Parmesan cheese; toss gently to coat. Transfer squash mixture to a serving platter and top with the crisp prosciutto.

Nutrition Facts

148 calories; 10 g total fat; 6 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 33 mg cholesterol; 564 mg sodium. 353 mg potassium; 4 g carbohydrates; 1 g fiber; 3 g sugar; 11 g protein; 0 g trans fatty acid; 486 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 242 mg calcium; 1 mg iron;

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