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

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Recipe Summary

total:
20 mins
Servings:
6
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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; total fat 10g; saturated fat 6g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 33mg; sodium 564mg; potassium 353mg; carbohydrates 4g; fiber 1g; sugar 3g; protein 11g; trans fatty acidg; vitamin a 486IU; vitamin c 18mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 242mg; iron 1mg.

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