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.