Summer Squash Carpaccio

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings


  1. Thinly slice 1 each yellow squash and zucchini lengthwise (a mandoline works best); arrange a few slices on a platter in a single layer. Sprinkle with minced shallots and chopped mixed herbs (such as parsley, dill and tarragon), drizzle with lemon juice and olive oil and season with salt and pepper. Repeat to make about 5 layers. Top with shaved pecorino; let marinate about 20 minutes.