INGREDIENTS

2 medium zucchini (about 10 ounces each), trimmed

3 tablespoons extra virgin olive oil

6 cloves garlic, smashed, peeled, and halved lengthwise

1/2 cup walnut pieces

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper

4 thin slices prosciutto or pancetta, torn

1 medium tart green apple, cored and thinly sliced.

4 ounces softened goat cheese

DIRECTIONS

1. 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.
2. Heat 2 tablespoons of the oil in a very large skillet over medium 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.
3. 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.

Recipe from http://www.bhg.com