Squash Ribbons with Parmesan and Crisp Prosciutto

By cindygwest

Ingredients

• 2 medium zucchini
• 2 medium yellow summer squash
• 2 ounce very thinly sliced prosciutto (3 to 4 slices)
• 2 tablespoons butter
• 1 teaspoon cracked black pepper
• 4 ounces Parmesan cheese, shaved into thin slices (curls) with a vegetable peeler (1 cup)

Details

Servings 6

Preparation

Step 1

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.
2.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.
3.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.