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.
Ingredients
- 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
Preparation
- 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.
Ingredient Spotlight
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IN THIS RECIPEYellow Summer Squash
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IN THIS RECIPEZucchini
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IN THIS RECIPELemons
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (2 reviews)
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KarenLPrine | 07/31/2017Looks pretty, very fresh tasting. Easy to make in the hot weather too.
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Bagni | 07/16/2016
lovely & light for summer. Wondering about the thyme in the title but not listed in recipe ingredients or instructions??
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