INGREDIENTS
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1 medium zucchini
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2 medium yellow squash
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1/4 teaspoon salt
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2 tablespoons thinly sliced fresh mint
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1 tablespoon extra-virgin olive oil
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1/2 teaspoon grated lemon rind
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1 teaspoon fresh lemon juice
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1/4 teaspoon freshly ground black pepper
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3 thin slices prosciutto (1 ounce), chopped
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1/4 cup (1 ounce) crumbled ricotta salata or feta cheese