That’s the recipe I go by too! I layer everything on a bed of greens and add the prosciutto. The dressing is so yummy!
Thank you! It is a super vegetable! 
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A chef friend makes these in quantity (usually with sausage) and freezes them. They are a very easy reheat when nobody feels like cooking.
This is a big favorite in my house–great way to use zucchini. Make sure to let the cut and salted zucchini sit for 15 minutes–otherwise you’ll have soggy zucchini. I also will add cherry tomatoes to this recipe.
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I second this one! I tried it last year when you posted the recipe. It was a hit!! We have 3 more zucchini coming up… time to revisit the recipe! Thanks for the reminder!
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OMG. My tomato jungle exploded with fruit! I was not happy with Oregon Spring variety because the fruit is small and not very juicy, but then remembered that my mom used to make raw tomato/horseradish sauce. Basically, throw some tomatoes in a food processor and puree. Mix in prepared horseradish if you don’t have a fresh root to grate, add grated garlic, then salt and pepper to taste, and this is a great zesty sauce to serve with eggs or as a ketchup substitute with potatoes! Also goes well with meat dishes.
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I gotta love a unique condiment!
Here is a recipe. I don’t use one - go by taste. I use Beaver extra hot horseradish and add to the tomato base to taste. You can definitely vary the amounts of horseradish and garlic!
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Another condiment/spread recipe my grandfather used to make! A zucchini “caviar.” Here js a recipe that looks similar to what I’ve used!
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