Always searching for tasty, healthy, seasonal side dishes, Katie & I stumbled upon this one from Cooking Light Magazine, which requires very little prep & cooking time (perfect for people who are choppers, not cookers). In fact, if you leave off the prosciutto, my dear vegetarian friends, there is zero cooking time.
Try this for one of your Memorial Day cookout sides! We’ve used it as a side with some grilled shrimp…
1 medium zucchini
2 medium yellow squash
1/4 teaspoon salt
2 tablespoons thinly sliced fresh mint (the fresh part makes this dish!)
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice (if you don’t have one of these, get one)
1/4 teaspoon freshly ground black pepper
3 thin slices prosciutto (1 oz), chopped (dish works perfectly well without it, but adds crsipy saltiness with it)
1/4 cup (1 oz) crumbled feta cheese
1. Shave the zucchini and squash into thin strips using a vegetable peeler or mandoline slicer. Discard seeds, Place zucchini and squash in a medium bowl and toss with salt.
2. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
3. Heat a small nonstick skillet over medium heat. Add prosciutto; sauté for 2 minutes or until crisp.
4. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.