1 yellow summer squash, cut lengthwise into 1/4″ strips
5 slices ultra thin sliced provolone, cut into thirds
1/4 cup pepita pesto
5 slices thin-sliced ham or prosciutto
Toothpicks or appetizer forks
Bring 2 quarts of water to a boil in a medium saucepan. Turn the burner off and add the summer squash slices. Let them soak for 60 seconds. Drain and rinse with cold water. Pat dry.
Cut provolone slices into thirds to fit on the squash strips. Place a slice of provolone on the squash, top with pesto, then with a small amount of ham or prosciutto. Roll the squash strip from one end and secure with a toothpick or appetizer fork. Repeat with remaining squash and toppings.
Store in an airtight container inside the refrigerator or in an insulated bag with an ice pack until ready to serve.
Makes approximately 20 squash rolls.