Zucchini Squash

Another long day of coming home from work and no energy to make a big meal. Grab a glass of wine. Prepare this dish. Sit on the patio and enjoy this dinner as the sun goes down. Grab another glass of wine and relax. Tomorrow will be a better day.

For Lemon Breadcrumbs:

2T Olive Oil

1/2C Panko Breadcrumbs

1/4t Salt

1t Garlic Powder

1t Onion Powder

1/2ea Lemon Zest, microplaned

Heat olive oil at low heat. Add the Panko breadcrumbs, salt, garlic powder, and onion powder. Toast and stir constantly in low to medium heat until light golden brown. Remove from heat and spread on a plate. Add the lemon zest while the breadcrumbs are still hot and mix.

1/2C Canola Oil

3ea (small) Green Zucchini Squash, wedges

3ea (small) Yellow Zucchini Squash, wedges

Salt

Pepper

1/2C Mozzarella Pearls

1/2C Lemon Breadcrumbs

Prosciutto

Coppa

Milano

Sear the green and yellow zucchini squash in batches with canola oil until cooked and golden brown but still has a bite to it. Remove from pan and season with salt and pepper. Add mozzarella pearls, lemon breadcrumbs, prosciutto, coppa, and milano.