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Family Tested & Approved
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)
Assemble and prep all ingredients.
In a medium skillet (I would use nonstick or well-seasoned cast iron,) melt butter over medium heat.
Add 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.
Place in warm serving dish; immediately sprinkle with cheese; keep as warm as possible while preparing toppings.
To the same skillet, add olive oil.
Over medium/medium-high heat, saute shallots until translucent and beginning to brown (about 1 minute, watch carefully.)
Scatter shallots over zucchini; keep warm.
Add prosciutto to skillet; sauté for approximately 30 seconds, until prosciutto becomes crispy; remove from heat.
Scatter crispy prosciutto over prepared zucchini; drizzle a few drops of good quality balsamic vinegar, if desired; garnish as desired. Serve immediately.
Last Updated: Wed, Aug 12, 2015