Rating: 4.5 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Summer squash is delicious raw when it's shaved and marinated with a bit of salt. Add salty prosciutto and you have the perfect side dish.

Ivy Manning
Recipe by Cooking Light June 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.

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  • Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.

  • Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.

  • Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.

Nutrition Facts

68 calories; fat 4.9g; saturated fat 1.1g; mono fat 3g; poly fat 0.7g; protein 3.5g; carbohydrates 3.6g; fiber 1.1g; cholesterol 6mg; iron 0.5mg; sodium 269mg; calcium 36mg.
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