This is a quick, colorful salad made for hot summer days when zucchini is flowing from the garden (and when you don’t want to heat up the kitchen by turning on the 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 my favorite new cookbook – 'Ruffage' by Abra Berens. Abra has a background as a farmer, she got her culinary training at Ballymaloe (which where I also attended culinary school), and today she is the chef at Granor Farm in Three Oaks, Michigan. Ruffage is an ode to vegetables and all their nuances, and this cookbook will give you the tools + practical know-how to bring out the best in your vegetables. Keep reading for the full recipe!
Shaved Summer Squash with Herbs, Lemon & Parmesan
ingredients:
- 2-3 summer squash, shaved thinly into 1/8" slices
- 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
instructions:
How to cook Shaved Summer Squash with Herbs, Lemon & Parmesan
- 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.