Zucchini Salad with Prosciutto Crumbles

1 medium zucchini

2 medium yellow squash

1/4 teaspoon kosher salt

2 tablespoons chopped Italian flat leaf parsley

1-2 tablespoons extra-virgin olive oil

the zest of one lemon

the juice of one lemon

1/4 teaspoon freshly ground black pepper

3 thin slices prosciutto

1/4 cup crumbled goat cheese/feta cheese/mozzarella pearls (or whatever cheese you have on hand)

With a mandolin slicer set on the thinnest setting, shave the zucchini and squash into thin strips.

Place zucchini and squash in a medium bowl, and toss with salt.

Whisk together parsley, olive oil, lemon zest, lemon juice, and pepper in a small bowl.

Pour over zucchini and squash; toss.

Arrange slices of prosciutto between layers of paper toweling on a plate and microwave on high for 1.5-2 minutes, until crisped.

Place 3/4 cup salad on each of 4 plates.

Top each serving with 1 tablespoon cheese; sprinkle evenly with crumbled prosciutto.