Teresa G.


We like zucchini, and/or yellow squash, simply fried in butter, to a golden brown, with a little salt and pepper. Delish. However, I thought I would kick it up a notch and this was the result. I hope you like it as much as we do!

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20 Min
15 Min
Stove Top


1 1/2 Tbsp
1 medium
zucchini squash, 1/4 inch slices (about 2 cups)
salt and pepper to taste
1 Tbsp
(scant) freshly grated asiago cheese (may use parmesan or pecorino romano, if desired)
shallot, sliced thin
1/2 - 1 tsp
olive oil (depending on your skillet)
2 slice
prosciutto, cut into 1/4 inch ribbons or rough chopped
drizzle balsamic vinegar, the good stuff (optional)
fresh tomato slices for garnish (optional)


Step 1 Direction Photo

1Assemble and prep all ingredients.

Step 2 Direction Photo

2In a medium skillet (I would use nonstick or well-seasoned cast iron,) melt butter over medium heat.

Step 3 Direction Photo

3Add sliced zucchini; fry in butter, turning frequently, until very tender and browned (not burned) on all sides, about 10 to 12 minutes; remove from heat.

4Place in warm serving dish; immediately sprinkle with cheese; keep as warm as possible while preparing toppings.

Step 5 Direction Photo

5To the same skillet, add olive oil.

Step 6 Direction Photo

6Over medium/medium-high heat, saute shallots until translucent and beginning to brown (about 1 minute, watch carefully.)

7Scatter shallots over zucchini; keep warm.

Step 8 Direction Photo

8Add prosciutto to skillet; sauté for approximately 30 seconds, until prosciutto becomes crispy; remove from heat.

Step 9 Direction Photo

9Scatter crispy prosciutto over prepared zucchini; drizzle a few drops of good quality balsamic vinegar, if desired; garnish as desired. Serve immediately.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy