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Summer Squash Ribbons with American Grana®


  • 4 oz prosciutto ham
  • 2 tbsp unsalted butter
  • 2 medium yellow squash, prepared as ribbons*
  • 2 medium zucchini squash, prepared as ribbons*
  • 1 tsp fine cracked black pepper
  • 1 cup finely grated BelGioioso American Grana® cheese


  • Dice prosciutto and place in a medium non-stick pan over medium-high heat. Sauté until crispy and set aside.
  • Heat butter in a large sauté pan over medium-high heat. Add the squash ribbons and sauté for 2-3 minutes. Add cracked black pepper. Remove pan from heat and add grated BelGioioso American Grana®. Toss to combine. 
  • Place ribbons decoratively on a platter and top with crisp prosciutto. Serve immediately.
  • *Prepared by using a peeler to make thin ribbons using the whole length of the squash (peel all four sides to get the most color.) Stop peeling when you get to the seeds.