Tee G


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!


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 1 1/2 Tbsp
  • 1 medium
    zucchini 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)
  • 1
    shallot, sliced thin
  • 1/2 - 1 tsp
    olive oil (depending on your skillet)
  • 2 slice
    prosciutto, cut into 1/4 inch ribbons or rough chopped
  • small
    drizzle balsamic vinegar, the good stuff (optional)
  • ·
    fresh tomato slices for garnish (optional)



  1. Assemble and prep all ingredients.
  2. In a medium skillet (I would use nonstick or well-seasoned cast iron,) melt butter over medium heat.
  3. 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.
  4. Place in warm serving dish; immediately sprinkle with cheese; keep as warm as possible while preparing toppings.
  5. To the same skillet, add olive oil.
  6. Over medium/medium-high heat, saute shallots until translucent and beginning to brown (about 1 minute, watch carefully.)
  7. Scatter shallots over zucchini; keep warm.
  8. Add prosciutto to skillet; sauté for approximately 30 seconds, until prosciutto becomes crispy; remove from heat.
  9. Scatter crispy prosciutto over prepared zucchini; drizzle a few drops of good quality balsamic vinegar, if desired; garnish as desired. Serve immediately.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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