Other Main Dishes
zucchini squash, 1/4 inch slices (about 2 cups)
(scant) freshly grated asiago cheese (may use parmesan or pecorino romano, if desired)
1/2 - 1
olive oil (depending on your skillet)
prosciutto, cut into 1/4 inch ribbons or rough chopped
drizzle balsamic vinegar, the good stuff (optional)
fresh tomato slices for garnish (optional)
1Assemble and prep all ingredients.
2In a medium skillet (I would use nonstick or well-seasoned cast iron,) melt butter over medium heat.
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.
5To the same skillet, add olive oil.
6Over medium/medium-high heat, saute shallots until translucent and beginning to brown (about 1 minute, watch carefully.)
7Scatter shallots over zucchini; keep warm.
8Add prosciutto to skillet; sauté for approximately 30 seconds, until prosciutto becomes crispy; remove from heat.
9Scatter crispy prosciutto over prepared zucchini; drizzle a few drops of good quality balsamic vinegar, if desired; garnish as desired. Serve immediately.
Originally Posted: Thu, Jul 2, 2015