It is that time of year. I love this dish and I made it last night for my mom. Summer squash is delicious raw when it's shaved and marinated with a bit of salt. Add salty prosciutto and you have the perfect side dish.
1 medium zucchini
2 medium yellow squash
1/4 teaspoon salt
2 tablespoons thinly sliced fresh mint
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 thin slices prosciutto, chopped
1/4 cup feta cheese
Pine nuts
Balsamic Glaze
Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
Combine mint and next 3 ingredients in a small bowl; stir with a whisk. Pour over zucchini and squash; toss. Let it sit for 30 minutes and drain any liquid.
Heat a small skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
Top with cheese and prosciutto. Add pine nuts and balsamic glaze. Serve
Balsamic Glaze
Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
Combine mint and next 3 ingredients in a small bowl; stir with a whisk. Pour over zucchini and squash; toss. Let it sit for 30 minutes and drain any liquid.
Heat a small skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
Top with cheese and prosciutto. Add pine nuts and balsamic glaze. Serve
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