2 medium yellow summer squash
2 ounce very thinly sliced prosciutto (3 to 4 slices)
1 teaspoon cracked black pepper
4 ounces Parmesan cheese, shaved into thin slices (curls) with a vegetable peeler (1 cup)
For squash ribbons: Trim each end of the zucchini and summer squash; rinse and pat dry with paper towel. Using a vegetable peeler, cut wide ribbons from the whole length of the zucchini and summer squash. (Slices should be slightly less than 1/8-inch thick.) Rotate the squash, peeling all four sides to get the most color; stop peeling when you get to the seeds. Set aside ribbons; discard squash centers.
In a very large nonstick skillet, cook prosciutto over medium-high heat until crisp, about 6 minutes, turning once; drain off and discard drippings. Crumble prosciutto. Set aside.
In the same skillet, melt butter over medium heat. Add the squash ribbons and cook about 2 minutes or until just tender, turning occasionally. Sprinkle with cracked pepper; remove skillet from heat. Add the shaved Parmesan cheese; toss gently to coat. Transfer squash mixture to a serving platter and top with the crisp prosciutto.
Per Serving: cal. (kcal) 148, Fat, total (g) 10, chol. (mg) 33, sat. fat (g) 6, carb. (g) 4, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 485.9, vit. C (mg) 18.3, Thiamin (mg) 0.18, Riboflavin (mg) 0.22, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 564, Potassium (mg) 353, calcium (mg) 242.32, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet