Every year since my husband and I have had a garden, I harvest our very first summer squash and turn it into thinly sliced crudo. I think eating zucchini raw is the best way to enjoy it. The recipe I’m sharing today along with this one from the archives, are my favorites! Simply slice the zucchini with a mandolin or ceramic slicer and top with olive oil, fresh lemon juice and handfuls of fresh summer herbs! It is a light, refreshing appetizer or snack perfect for this humid weather.
zucchini crudo with summer herbs
serves 4-6 as appetizer
1 small/medium zucchini
bunch of fresh chives
bunch of fresh parsley
bunch of fresh basil
bunch of fresh mint
extra virgin first cold pressed olive oil
salt and pepper to taste
slice zucchini and shallot very thin with a mandolin or ceramic slicer. arrange zucchini on serving platter. finely chop your herbs (any combination of chives, parsley, basil and mint). drizzle the squash with olive oil and a few squeezes of fresh lemon juice. season with salt and pepper, top with herbs and sliced shallot. store in refrigerator for a few hours or enjoy right away.