This week we harvested the very first of our zucchini/summer squash, which was a major win for me! Earlier this spring I had pretty much given up on our zucchini crop (as the young plants just looked terrible) – but low and behold, they have bounced back and the zucchini is pumping!

This is a quick, colorful salad made for hot summer days and you don’t feel like turning on your oven or stove! For this recipe, it’s best to use small to medium sized squash, as larger squash will have tougher skin and larger seeds. This recipe is lightly adapted from the cookbook 'Ruffage' by Abra Berens.

SHAVED SUMMER SQUASH WITH HERBS, LEMON & PARMESAN

INGREDIENTS

2-3 summer squash, shaved thinly into 1/8" slices (I like to use a mandolin)
1 cup assorted coarsely chopped herbs
4 oz Parmesan cheese, peeled into ribbons
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Between 1/4 - 1/2 cup olive oil
2 tablespoons lemon juice

PREPARATION

Toss together the shaved squash, chopped herbs, Parmesan ribbons, salt + pepper, 1/4 cup of the olive oil, and the lemon juice.
Taste and adjust the seasoning, adding more olive oil and/or lemon juice as needed to make it well dressed and flavorful.
Serve within the next 30 minutes. If serving later, shave the zucchini in advance but dress just before serving (as the salt will cause the zucchini to release a lot of moisture).