Zoodles with Prosciutto di San Daniele

Zoodles with Prosciutto di San Daniele

They say “every summer has a story” – I’d say my story is more like a recipe. With bronzed skin, warm air and never-ending days, summer is the perfect time to savor ripe produce in all its glory. This summer, my recipe celebrates one of summer’s best veggies – zucchini! While you may see it available year-round in some regions, zucchini’s peak season is June through late August.

As a true Italian, I love noodles. Zoodles, on the other hand, scream “summer!” Fresh, green and satisfying, these zucchini noodles are a lighter version of the starchy, carb-laden alternative. Layering ribbons of Prosciutto di San Daniele takes this simply delicious meal to the next level. Known for its delicate texture & taste, these prosciutto ribbons compliment the zucchini’s light, verdant notes.

Best served with a glass of rosé and a rosy sunset!

Zoodles with Prosciutto di San Daniele
1 tablespoon butter
6 sage leaves
1 tablespoon olive oil
1 pound zucchini, cut spirally into “noodles”
3 small cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Grana Padano
4 slices Prosciutto di San Daniele, cut into 1-inch wide ribbons

In a large non-stick skillet, over medium heat, melt butter. Add sage, cooking until leaves are browned. Add oil, zucchini, garlic, salt and pepper. Cook, stirring frequently, about 5 minutes until “noodles” are cooked through. Add cheese; toss. Transfer noodles onto a small platter. Add prosciutto ribbons. Top with additional cheese, if desired

Yield: 2 servings