Heat a non-stick skillet over medium heat. Add chopped prosciutto and saute until crisp. Set aside.

With a vegetable peeler, shave the zucchini and yellow squash into thin strips. Discard seeds if they are large. (Not necessary in younger squash).

Place zucchini and yellow squash in a medium bowl and toss with salt.

In a small bowl, combine basil, olive oil, lemon zest, lemon juice, and black pepper. Pour over squash and toss to coat well.

Saute prosciutto until lightly crisped. Drain on paper towels.

Shave the parmesan cheese thinly with vegetable peeler.

Serve the salads topped with crisped prosciutto and shaved Parmesan.