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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 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.
By bonjonmitchell_...
San Antonio, TX
on April 23, 2012
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This was a fantastic recipe! I've never had raw squash and it was light and refreshing. I used thyme for the fresh herbs because that's what I had on hand. I will definitely make this again!
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!
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