2 medium zucchini (about 10 oz. each), trimmed
3 Tbsp. olive oil, divided
6 cloves garlic, smashed, peeled and halved lengthwise
½ c. walnut pieces
½ tsp. kosher salt
¼ tsp. crushed red pepper
4 thin slices prosciutto or pancetta, torn
1 medium tart green apple, cored and thinly sliced
4 oz. soft goat cheese
Use a spiral vegetable slicer to cut noodles into long thin strands (or use a vegetable peeler to cut into ribbons). Use kitchen scissors to cut through the strands to make them easier to serve.
Heat 2 Tbsp. 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 1-2 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 and cook 1 minute or until browned and crisp, turning once. Add to zucchini mixture along with apple. Toss to combine. Top with pieces of goat cheese. —6 servings.