Summer Squash Carpaccio
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Calories
- 154 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 5 milligrams
- Sodium
- 173 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Sugar
- 5 grams
- Total: 30 min
- Prep: 10 min
- Inactive: 20 min
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.