Shaved Summer Squash with Prosciutto and Goat Cheese

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Hello my dear readers!  I've been on a hiatus recovering from an unexpected ailment. My next few posts are recipes I made over a month ago.  I am so sorry, I just didn't have it in me to get them posted.  The good news is that I'm well now,  I finally feel like blogging and I have a bunch of recipes to share with you.  I thank you for sticking with me and hope you enjoy what is to come! 

You can see a trend with the last few posts; the weather was getting warmer and my last 3 posts are salads.  Well, I hope you don't mind, but the June 2011 edition of Cooking Light had several great looking recipes, a few of which happened to be salads including this one.  This works for me, because their prep really couldn't be any easier which is great for a weeknight meal.

My local store doesn't sell ricotta salata, so I opted to go with goat cheese which I think worked well.  Luckily I had just purchased a mint plant for my garden, because the mint really adds another dimension of freshness which I glad we didn't miss out on.  While I have a jar of dried mint, I think fresh ingredients all around is the only way to go with this dish.

Here is what you'll need:
  • 1 medium zucchini
  • 2 medium yellow squash
  • 1/4 tsp salt
  • 2 Tbsp thinly sliced fresh mint
  • 1 Tbsp olive oil
  • 1/2 tsp grated lemon rind
  • 1 tsp freshly squeezed lemon juice
  • 1/4 tsp freshly ground black pepper
  • 3 thin slices prosciutto (1 ounce), chopped (I think you need 4 slices, one to snack on)
  • 1/4 cup (1 ounce) crumbled ricotta salata, feta cheese or goat cheese
Using a vegetable peeler over a large mixing bowl, shave the zucchini and squash lengthwise into long noodle-like strips.  Salt vegetables and toss.

In a small bowl, combine mint, olive oil, lemon rind, lemon juice, and black pepper.  Pour liquid over squash, toss and allow to sit.

In a medium frying pan over medium-high heat, cook prosciutto until browned and crisp.  Transfer to a plate to cool.  Once cool, eat one slice and crumble the rest into bite size pieces.

Add prosciutto and cheese to squash and gently toss to combine.  Serves 3.

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