Recipe courtesy Food Network Magazine
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Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.
Photograph by Antonis Achilleos
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By justaboutu_5246868
santa rosa, CA
on July 31, 2012
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Easy to make and everyone enjoyed it. I didn't have cheese, and it tasted good without it. Great summer dish.
By Snoochee
Bothell, WA
on July 25, 2012
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This was really good and really easy to make. I can't wait to try it with different herbs.
By Julese
on May 20, 2012
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This turned out better than anticipated! I used a mix of shallots, rosemary, thyme and basil and let it marinate most of the day. My kitchen in summer is too hot to cook and this is the perfect thing for a veggie dish I can prep in the morning and have ready for dinner.
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