INGREDIENTS
4
pieces Prosciutto
2 cups
Cauliflower florets
2
Garlic cloves
1/4 tsp
Garlic powder
1/4 tsp
Lemon, zest
1 tbsp
Parsley
1
Shallot, large
2
Zucchinis, medium
1 1/2 tsp
Lemon juice
1 pinch
Red pepper flakes
2
Salt and pepper
2 tbsp
Olive oil, extra virgin
1
Olive oil cooking spray
1/4 cup
Greek yogurt, plain non-fat
1 1/2 tbsp
Parmesan cheese, grated