Directions
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

Photo: Summer Squash Carpaccio Recipe



















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By geneseemom
Waukesha, Wis.
on July 26, 2011
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Oh my, this is a winner.... very refreshing. Could be an appetizer or salad, even good without the cheese. I used fresh thyme for the herbs, love it!
By aogg_10263864
Saint Leo, FL
on July 24, 2011
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My family and friends loved this. They think I'm, so fab in the kitchen. The best thing about this recipe is that you can tweek it very eaisily to your individual taste by how much of each type of fresh herb you put into the dish. I use fresh herbs from my plantings and made sure the squash "marinated" at least two hours. Used lemon juice and lime zest. Looks so pretty curled up in a loose pile.
By arodriguez12281...
Woodbury, MN
on June 20, 2011
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great summer recipe. Had a friend bring this for an appetizer and it was a hit. Nice and light.
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