Rating: 4 stars
41 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5
Recipes By Sheri Castle of New Southern Garden Cookbook
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Use a spiral vegetable slicer to cut noodles into long thin strands (or use a vegetable peeler to cut into ribbons). Use a kitchen scissors to cut through the strands to make them easier to serve.

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  • Heat 2 tablespoons of the oil in a very large skillet over medium-high heat. Add the garlic. Cook, stirring constantly, for 2 minutes or until softened and just starting to brown. Add zucchini; cook and toss with tongs for 1 minute. Transfer to a serving bowl. Add walnuts to skillet. Cook and stir for 1 to 2 minutes or until toasted. Add to bowl with zucchini. Add salt and crushed red pepper; toss to coat. Add remaining oil to skillet. Add prosciutto. Cook for 1 minute or until browned and crisp, turning once. Add to zucchini mixture along with apple. Toss to combined. Top with pieces of goat cheese.

Nutrition Facts

217 calories; fat 18g; cholesterol 13mg; saturated fat 4g; carbohydrates 9g; mono fat 4g; poly fat 9g; insoluble fiber 2g; sugars 5g; protein 8g; vitamin a 361.2IU; vitamin c 14.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.3mg; folate 28.8mcg; vitamin b12 0.1mcg; sodium 405mg; potassium 294mg; calcium 54.3mg; iron 1mg.
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