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

Source: Midwest Living


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 10g; cholesterol 33mg; saturated fat 6g; carbohydrates 4g; mono fat 2g; insoluble fiber 1g; sugars 3g; protein 11g; vitamin a 485.9IU; vitamin c 18.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 28.2mcg; vitamin b12 0.4mcg; sodium 564mg; potassium 353mg; calcium 242.3mg; iron 0.7mg.