1 1/2 Tbspbutter
1 mediumzucchini 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)
1shallot, sliced thin
1/2 - 1 tspolive oil (depending on your skillet)
2 sliceprosciutto, cut into 1/4 inch ribbons or rough chopped
smalldrizzle balsamic vinegar, the good stuff (optional)
·fresh tomato slices for garnish (optional)
How to Make JAZZED-UP ZUCCHINI
- Place in warm serving dish; immediately sprinkle with cheese; keep as warm as possible while preparing toppings.
- Scatter shallots over zucchini; keep warm.