And finally, an idea for turning that squash into a salad.
Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it’s topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts. Don’t be tempted to save time and toss the zucchini with the other ingredients in a bowl—it will turn watery, and won’t be nearly as pretty.
This recipe comes from the food blog, Once Upon a Chef.
Serves 4
Ingredients:
1 pound squash, sliced very thin 2 tablespoons extra virgin olive oil Salt and pepper 1/2 cup crumbled feta cheese 1/2 cup walnuts 2 tablespoons chopped fresh dill 1 small lemon, cut into wedges
Preparation:
Arrange squash slices in overlapping concentric circles on four dinner-sized plates. Drizzle squash lightly with extra virgin olive oil (about 1-1/2 teaspoons per plate), then season each plate with a pinch of salt and freshly ground black pepper. Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill. Serve immediately with lemon wedges.