Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Shaved Squash Carpaccio with Capers and Ricotta Salata

Scott Phillips

Servings: 4

Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper, cheese, and capers just before serving.


  • 3 medium yellow summer squash or zucchini, or a mix (about 1 lb.)
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 oz. ricotta salata or Manchego
  • 1 Tbs. brined capers, drained and chopped

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 5
  • Sodium (mg): 320
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 4


  • Using a vegetable peeler, shave off long strips of squash, rotating the squash in your hand as you work around the seed-filled center. (Stop when it becomes difficult to shave, and discard the seedy centers.) Arrange the strips on a large platter, overlapping them slightly.
  • Drizzle with lemon juice and olive oil. Season to taste with salt and pepper. Use a vegetable peeler to shave the ricotta salata over the squash. Top with the capers, and serve.


Rate or Review


  • KarenLPrine | 07/31/2017

    Looks pretty, very fresh tasting. Easy to make in the hot weather too.

  • Bagni | 07/16/2016

    lovely & light for summer. Wondering about the thyme in the title but not listed in recipe ingredients or instructions??

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks