Zucchini Ribbon Salad with Caramelized Peaches and Prosciutto


Zucchini Ribbon Salad with Caramelized Peaches and Prosciutto

Primary Media

Ribbons of zucchini with prosciutto, sliced peaches, and mixed greens

User Rating

3.1 out of 5 stars
Rate it:
10 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Using a vegetable peeler to make zucchini ribbons is a simple way to make salad a little more enticing. Although, with caramelized peaches and prosciutto in the mix, you won't have to twist anyone's arm to dig right in. 

    Recipe Tags

    Servings and Ingredients

    Serves 4
    ⅓ c. plus 1 tsp Hy-Vee Select olive oil, divided
    2 tbsp. Hy-Vee lemon juice
    ½ tsp. Hy-Vee Dijon mustard
    1 clove(s) garlic, minced
    ¼ tsp. Hy-Vee salt
    ⅛ tsp. Hy-Vee pepper
    2 oz. prosciutto, cut into 3/4-inch squares
    1 tbsp. Hy-Vee butter
    2 tbsp. Hy-Vee granulated sugar
    1 lbs. ripe peaches, pitted and cut into wedges or 1 (16 ounce) package Hy-Vee frozen sliced peaches, thawed and patted dry
    4 c. Hy-Vee spring mix greens
    1 small zucchini, trimmed
    ½ c. thinly sliced fresh fennel
    Fennel fronds, for garnish
    ¼ tsp. coarse-ground pink Himalayan salt


    1. For dressing, combine 1/3 cup olive oil, lemon juice, mustard, garlic, salt and pepper; set aside.
    2. Heat remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add prosciutto; cook, stirring constantly, for 4 to 5 minutes or until edges crisp. Remove skillet from heat and transfer prosciutto to a paper towel-lined plate. Wipe skillet with paper towel. Melt butter in same skillet over medium-high heat. Stir in sugar and heat until sugar is melted. Add peaches; cook, stirring occasionally, until peaches are golden brown. Remove from heat.
    3. Place greens in a salad bowl or on individual plates. Using a vegetable peeler, shave zucchini into ribbons; place over greens. Top with prosciutto, peaches and fennel. Drizzle with dressing. Garnish with fennel fronds, if desired, and sprinkle with Himalayan salt.

    Nutrition facts


    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 20mg
    • Sodium: 710mg
    • Total Carbohydrates: 20g
    • Protein: 7g

    Daily Values

    Vitamin A 70%
    Vitamin C 30%
    Iron 6%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Spring 2013.