jazzed-up zucchini
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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yield
2 serving(s)
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For jazzed-up zucchini
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1 1/2 Tbspbutter
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1 mdzucchini squash, 1/4 inch slices (about 2 cups)
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salt and pepper to taste
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1 Tbsp(scant) freshly grated asiago cheese (may use parmesan or pecorino romano, if desired)
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1shallot, sliced thin
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1/2 - 1 tspolive oil (depending on your skillet)
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2 sliceprosciutto, cut into 1/4 inch ribbons or rough chopped
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smdrizzle balsamic vinegar, the good stuff (optional)
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fresh tomato slices for garnish (optional)
How To Make jazzed-up zucchini
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1Assemble and prep all ingredients.
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2In a medium skillet (I would use nonstick or well-seasoned cast iron,) melt butter over medium heat.
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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.
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4Place in warm serving dish; immediately sprinkle with cheese; keep as warm as possible while preparing toppings.
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5To the same skillet, add olive oil.
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6Over medium/medium-high heat, saute shallots until translucent and beginning to brown (about 1 minute, watch carefully.)
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7Scatter shallots over zucchini; keep warm.
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8Add prosciutto to skillet; sauté for approximately 30 seconds, until prosciutto becomes crispy; remove from heat.
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9Scatter crispy prosciutto over prepared zucchini; drizzle a few drops of good quality balsamic vinegar, if desired; garnish as desired. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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