Another great dish for the dog days of summer that does not require a hot oven or a searing hot stove.  Plate up this beauty, sit back and start soaking up the compliments. 

Makes 4 servings

What you need

2 medium zucchini
coarse salt and freshly ground black pepper
1 1/2 ounces fresh basil leaves 
3/4 cup walnuts
2 teaspoons white wine vinegar
1 garlic clove
¾ cup Tessemae's Lemon Pepper
8 thin slices prosciutto

What you do

1. Slice zucchini very thinly lengthwise on a mandolin and sprinkle 1 teaspoon salt; place slices in a colander over a bowl and let sit for about 20 minutes while preparing the pesto.
2. Combine the basil, walnuts, vinegar, garlic and 1/4 teaspoon salt in a food processor and process until finely chopped. With the motor running, add the Lemon Garlic and process until smooth.
3. Dry zucchini slices on paper towels. Arrange zucchini slices and prosciutto on a platter and drizzle with the pesto; serve remaining pesto on the side.